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Pizza Party Buns
Sticky buns, cinnamon buns... pizza buns? Substitute pizza topping ingredients for a sweet roll's typical cinnamon and sugar, and you've got a super-tasty savory bun, perfect for parties, picnics, or snacking on the go.
Ingredients
Buns
- 1 1/4 cups lukewarm milk
- 3 tablespoons olive oil
- 1 1/2 teaspoons salt
- 3 1/2 cups King Arthur Unbleached Bread Flour
- 2 1/2 teaspoons instant yeast
Filling
- 1/2 cup of your favorite pizza sauce
- 2 cups shredded mozzarella or Monterey Jack cheese, Cabot preferred; or the pizza cheese of your choice
- 4 ounces (about 1 cup) chopped or shredded pepperoni
Instructions
- Place all of the dough ingredients into a bowl, and mix and knead the mixture — by hand, using a stand mixer, or in a bread machine — to make a smooth, soft dough.
- Place the dough in a lightly greased bowl, cover it, and allow it to rise until doubled, 60 to 90 minutes.
- Gently deflate the dough, and transfer it to a lightly greased work surface.
- Roll the dough into a 12" x 18" rectangle.
- Spread evenly with the sauce, cheese, and pepperoni.
- Starting with a long end, roll the dough into a log. Cut the log into 12 to 18 pieces, depending on how large you want the buns to be.
- Space the rounds on two parchment-lined or lightly greased baking sheets. If you've cut 12 rounds, flatten them gently to about 1" tall.
- Cover the pan(s), and allow the buns to rise for 60 to 90 minutes, until they're nicely puffed. Towards the end of the rising time, preheat the oven to 350°F.
- Bake the buns for about 25 to 30 minutes, until they're a light golden brown.
- Remove the buns from the oven, and serve warm, with additional pizza sauce on the side if desired.
- Store any leftovers in the refrigerator. Reheat for about 10 minutes, covered, in a 350°F oven; or very briefly in a microwave.
Nutrition Information
- Serving Size 101g
- Servings Per Batch 12 servings
Amount Per Serving:
- Calories 270
- Calories from Fat 110
- Total Fat 12g
- Saturated Fat 4.5g
- Trans Fat 0g
- Cholesterol 20mg
- Sodium 610mg
- Total Carbohydrate 29g
- Dietary Fiber 1g
- Sugars 3g
- Protein 12g
* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.
Tips from our bakers
- For an added burst of flavor, add 4 teaspoons Pizza Dough Flavor to the dough along with the other dry ingredients.
- Feel free to replace the pepperoni with about 1 cup of your favorite cooked pizza toppings. It helps to chop chunky toppings like sliced mushrooms or peppers, rather than leave them whole.
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Reviews
This dough is such a delight to work with. It's so easy to roll out and roll up into the pizza buns. It's easy to roll really thin so I usually get to full half sheet pans of small buns. . It works just as well with whole wheat flour. I find pesto of any sort works really well in this recipe, I would recommend draining out any liquid first and adding some extra cheese. I currently have a artichoke walnut parsley pesto and Parmesan and regular pesto with mozzarella and sun dried tomatoes waiting to go in the oven.
I'm sure this recipe is amazing as I have read the reviews. For some reason my dough was really stiff and dry but I'm thinking I may have accidentally add a bit to much flower. They smell yummy tho!! Looking forward to tasting them!Jolene, it sounds like you've diagnosed your own issue! A little less flour next time should do the trick to get you a softer, more pliable dough. Happy baking! Kat@KAF
Followed the recipe down to weighing each of the ingredients. I even added the KAF pizza dough flavor as suggested in the recipe along with a teaspoon of KAF pizza seasoning to the dough itself. I found them lacking in actual pizza flavor but understand if you want them to roll they cannot be overstuffed. I served them with sauce on the side but in the future would probably take the advice of other bakers by adding a little extra cheese towards the end of the baking process.
This has become my go to tailgate recipe. I add and a tablespoon of KAF pizza dough flavor or Vermont cheddar powder to the dough. I have subbed turkey pepperoni and no one realized! I sprinkle a little shredded cheese and KAF pizza seasoning on top last 5 minutes of baking. These freeze well.
In theory... awesome. In actuality, they burnt on the bottoms in 20 minutes! No idea what went wrong. Still taste good so I think the cheese was what burnt? Weird.Hi there, Lisa! We're sorry to hear that these weren't a complete success, but we're glad that you enjoyed them anyways. It sounds like you might be onto something with your idea of the cheese being burned. The baking sheet could have been a little too close to the element in the oven, causing the cheese to get quite melty and burn. We'd suggest placing the buns as close to the center of the oven as possible, so they can bake more evenly. We hope this helps for future baking adventures! Morgan@KAF
I baked these for my family today and everyone enjoyed them. My 14 year old grandson loves the idea of having pizza for breakfast. I did add additional mozzarella cheese on top of the buns before I baked them as suggested by another baker, and liked the results. These are very easy to make. As with all good things they do take time, but we're well worth the weight. Next time I may try using some other meats for the filling, such as cooked Italian sausage, and may also add a little Parmesan cheese as well. Thanks KAF for another great recipe!
Great recipe!
OUtstanding recipe. I can' t tell you how many I ate, embarassing! THese were easy to make, the dough was easy to work with. I made 16 rolls. Baked 12 in a 9x13 pan, the remaining 4 placed on a small baking sheet. These rolls are even better the next day, which is surprising since most yeast rolls get dry the next day, these did not. THe flavors of the sauce and pepperoni and cheese seemed better the next day. WIll definitely make these again. Love your recipes and all the great tips you give us KAF!!
Very easy recipe. Great results. Pizza Buns were light and airy. They had a mild taste of pizza and would be great to serve at a party. The dough was easy to roll. I rolled it out on oiled plastic wrap, which, made the rolling into a log a breeze. I used dental floss to slice it in perfect shaped buns. I would not change a thing on this recipe.
I followed the recipe as written with two exception. Pepperoni slices were used, it rolled and cut just fine. I also added more cheese as a top garnish. The extra cheese was added about 10 minutes before they came out of the oven, just enough time for it to melt. I classify this as a "do again" recipe.
