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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
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.
This was a great recipe. Easy to make, easy to customize. I used an eggplant marinara sauce in this and it was good. Next time, I'll make it with Italian sausage and ground beef for my husband. He prefers the meats on his pizza.
Our favorite breakfast or lunch staple! I add dry herbs to the dough for added flavor and taste. I also substitute KA White W.W. Flour for all purpose flour. I forwarded the recipe to my family. Thank you!
I was looking for something different to put in my kid's lunch this week and came across this recipe. It seemed like a nice change for her so I gave them a try today. They were easy to put together, and the family agreed that they are delicious. I think I will make more next weekend. And I might try bacon and cheddar with pesto. That just sounds good for some reason.
These are SO good!! I've made them several times now using my bread machine which makes it easy. I follow the recipe exactly but for adding some Italian seasoning, either sprinkled over the sauce or added into the flour. I also top the rolls with a bit more cheese & seasoning just prior to baking. These are great for work lunches. Thanks for a great recipe!
I followed this recipe, but subbed out the bread flour with AP flour, sprinkled Italian seasoning over my cheese/sauce/pepperoni, and accidentally added a bit of extra rising time; ~1h45m after creating the dough. I was able to cut sixteen 1" buns after rolling everything up. The pizza sauce created an annoying barrier that kept me from pinching the whole roll shut, but I was able to finally close most of them individually after an hour of rising, and just before baking. I added a pinch of mozzarella to half of them as a test. They will all honestly look like they're going to come out awful -- up until you see them start to turn golden brown in the oven. These were amazing, and my house smelled like a pizzeria. I cannot, and will not mention how many of them I ate by myself. The ones with cheese added on top came out a bit softer, while the cheese crisped up more. Both of them were equally delicious. These will be my go-to for any future pizza parties, but I may add a teaspoon of both garlic and onion powder to my dough next time for a little extra flavour.
