Pizza Buns

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Hands-on time:
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Yield: 12 buns

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Sticky buns, cinnamon buns... pizza buns? Substitute spicy Italian sausage and cheese for a sweet roll's typical cinnamon and sugar, and you've got a super-tasty main-dish bun. And it's portable — pack these on your next car trip and watch them disappear!

Read our blog about these buns, with additional photos, at Flourish.

Pizza Buns

star rating (19) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 12 buns
Published: 01/01/2010



  • 1/2 cup milk
  • 2/3 cup hot tap water
  • 3 tablespoons olive oil
  • 1 1/4 teaspoons salt
  • 4 teaspoons Pizza Dough Flavor,* optional but good
  • 1 tablespoon sugar
  • 3 tablespoons Baker's Special Dry Milk or nonfat dry milk
  • 2 tablespoons potato flour or 1/4 cup instant potato flakes
  • 3 1/2 cups King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons instant yeast
  • *Increase the salt to 1 1/2 teaspoons if you omit the Pizza Dough Flavor


  • 1 1/2 lb. Italian sausage, removed from casing, crumbled, and fried
  • 1 cup shredded mozzarella or Monterey Jack cheese, or the pizza cheese of your choice


  • 1 cup pizza sauce
  • 1/2 teaspoon Pizza Seasoning, optional
  • 2 teaspoons sugar, optional
  • 3 cups shredded mozzarella or Monterey Jack cheese, or the pizza cheese of your choice


see this recipe's blog »

1) Whisk together the milk, hot water, and olive oil. The hot water should heat the milk so that the entire mixture is lukewarm. Set it aside.

2) In a separate, larger bowl, whisk together the salt, Pizza Dough Flavor, sugar, dry milk, potato flour, all-purpose flour, and yeast.

3) Add the wet ingredients to the dry ingredients, stirring to combine.

4) Mix and knead the mixture — by hand, using a stand mixer, or in a bread machine — to make a smooth, soft dough.

5) Place the dough in a lightly greased bowl or a large (8-cup) measuring cup, cover it, and allow it to rise till doubled, 60 to 90 minutes.

6) Gently deflate the dough, and transfer it to a lightly greased work surface.

7) Roll the dough into a 12" x 18" rectangle.

8) Spread evenly with the 1 cup cheese, and the browned sausage, gently pressing them into the dough.

9) Starting with a short end, roll the dough into a log. Cut the log into 12 pieces.

10) Space the rounds on two parchment-lined or lightly greased baking sheets, six to a sheet. Flatten each to about 1/2" thick.

11) Cover the pan, and allow the buns to rise for 60 to 90 minutes, till they're nicely puffed. Towards the end of the rising time, preheat the oven to 350°F.

12) Bake the buns for 15 minutes. While the buns are baking, combine the tomato sauce with the Pizza Seasoning and 2 teaspoons sugar, if you're using them.

13) Remove the buns from the oven, and brush each with a generous tablespoon of sauce. Sprinkle with about 1/4 cup shredded cheese.

14) Return the buns to the oven, and bake until their edges are golden brown, and the cheese is melted, about 15 to 20 minutes.

15) Remove from the oven, and serve warm. Store any leftovers in the refrigerator. Reheat for about 10 minutes, covered, in a 350°F oven; or very briefly in a microwave.

Yield: 12 pizza buns.


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  • star rating 02/08/2015
  • Carolyn from Wichita
  • I make several batches of these once or twice a year, for a special treat. The only changes I make are to add some tomato sauce before rolling them up, and to sub in some beer for about 3/4 of the water (this gives them a more pizza-y flavor to me). These are tremendously popular, keep several days, are good hot/cold/room temp, and are a great way to show off. If you can do cinnamon rolls, you can do these.
  • star rating 10/18/2013
  • Teri from Tulelake,CA
  • Great to keep in the freezer for a quick dinner when needed...I added chopped onion, mushrooms and red bell pepper to the sausage, just until softened and they are very good! It will be fun to play with some other fillings...
  • star rating 04/02/2012
  • Margaret from Indiana
  • My husband is still smiling from eating these for supper tonight! I used the KAF pizza crust mix. What could be easier? The crust was soft and the buns were full of flavor, but had none of the grease found in regular pizza. I'm certain these will be a staple in our freezer!
  • star rating 11/28/2010
  • johnsonca from KAF Community
  • I made these for the night before Thanksgiving (everyone arrives at a different time), and they were amazing! We loved them, they were so simple, and really, better than pizza. They didn't last long! I liked others' comments about changing up the filling - I'll try that next time. But this was easy, turned out exactly as shown, and were a huge hit. I used chicken Italian sausage, but otherwise didn't change a thing (love the KAF pizza dough flavoring).
  • star rating 11/10/2010
  • khlavac from KAF Community
  • I bookmarked this recipe over a year ago and finally got the chance to try it today and it turned out perfectly! I substituted chicken sausage and added thawed and well drained frozen spinach to sneak in some veggies. Everyone raved and I can't wait to make them again. A little time consuming, but not difficult and certainly worth the effort!!!!
  • star rating 11/02/2010
  • celticdolphin from KAF Community
  • Outstanding recipe! I made this for the first time two days ago, exactly as printed, because it seemed the perfect fit for the class for which I'd been assigned to bring refreshments. It went together amazingly fast and easily, baked high and with perfect texture, and the flavour was nothing short of amazing. Many of my classmates expressed doubt that they were homemade (they looked too 'professional'), and *everyone* requested the recipe. Thanks so much for posting such wonderful recipes online!
  • star rating 10/13/2010
  • jlamb814386 from KAF Community
  • Have made these several times and they keep getting better with each try. I wrap them in wax paper and freeze them when they are complete (sauce and cheese on top). Warm them in the microwave for a quick lunch and they taste great.
  • star rating 08/20/2010
  • erinhibshman from KAF Community
  • A yummy alternative to traditional pizza! I made the dough as written and it was wonderful to work with. I only used half of the sausage amount for 6 rolls worth of buns, and then added pepperoni to another portion, and left a portion plain (for the younger eaters at dinner). I did like the idea from the Baker's Banter about freezing them, but was not able to try it as the batch was scarfed down by everyone! I would like to try adding some veggies next time to see how that goes, but I would definitely make this again!
  • star rating 03/13/2010
  • Christina from Florida
  • Okay, I have made this recipe 2 times now with cheese, onion, garlic and spinach filling, and my family loves it! Even my pepperoni-and-sausage-pizza lover husband eats 2 at a time. I can hardly believe it?! Anyway, I follow the recipe but my filling is 10 oz frozen chopped spinach, 10 oz frozen chopped onion, 3 minced garlic cloves and one beaten egg (and sometimes a pinch of each of the following...oregano, basil, pepper and sea salt). I cook the spinach and onion together in the microwave for 12 minutes on high stirring half way. I drain it in a collander, squishing it with a spoon to remove as much excess water as possible. When it cools I had the garlic, cheese and egg.
  • star rating 02/01/2010
  • Shelley from Indianapolis
  • Follow-up to my earlier review: we have enjoyed some of the frozen pizza buns. They came out terrific. I froze them individually wrapped. I microwaved one at 1:15 minutes. It was terrific. I am definitely planning on making another batch of these for lunches at work!
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