It’s been a while since my last bread-related recipe and it just happened to be pizza….so clearly there’s a theme going on the last three months. For this recipe, I took a really simple dough, filled it with pizza sauce and lots of mozzarella and called it a day. These rolls are soft, fluffy, cheesy and all of those good things. Let’s bake some bread!

I’ve gotten some messages from readers asking whether some of the recipes for rolls on here can be turned into one for pizza rolls and sure they can! Why it took me so long to do it myself, I have no idea but better late than never. They make an excellent dinner when dunked into my favourite pumpkin soup by the way.

Olive oil keeps the dough really flavourful and it’s not too sticky to handle or anything of the sort. Things do get a little messy when you roll it up with the sauce and cheese inside, but it’s nothing to worry about and the end result is so delicious, a little messiness is just fine.

Use whatever your favourite kind of sauce is, homemade or store-bought (check the recipe notes for my suggestions). Freshly shredded mozzarella cheese is recommended and if you sprinkle a little more on top towards the end of the baking time, it guarantees some extra awesome cheese pulls when the rolls are fresh from the oven!

I hope you’ll bake a batch today!

Please read the recipe notes before beginning.

Pizza Rolls (Eggless)

Soft, cheesy bread rolls with pizza sauce and mozzarella

Prep Time: 30

Cook Time: 40

Total Time: 1 10

Makes: 9 large rolls

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Ingredients

For the dough

1 cup milk (250 ml)
2 and 1/4 tsp active dry yeast
1 tbsp sugar
4 tbsps olive oil
2 tsps salt
3 cups all-purpose flour plus extra for sprinkling (360 gms)

For the filling

1 tsp olive oil
3/4 cup pizza sauce, homemade or store-bought (see notes)
1 cup freshly grated mozzarella cheese plus 1/3 cup extra to sprinkle on top (150 gms)

Instructions

Heat the milk in a small bowl till it's warm, but not hot and you can comfortably dip a finger in. Add the yeast and sugar, stir it around, then cover with clingfilm and set aside for 5 to 10 mins till frothy.
In the bowl of a stand mixer fitted with the dough hook, or in a large mixing bowl, combine the yeast mixture, salt and olive oil. Mix for a few seconds.
Add the flour and knead on medium speed for 3 to 4 minutes until the dough comes together in a smooth ball. If you a poke a finger on the top, it should slowly bounce back, that's when you know it's ready to rise. If you're not using a mixer, mix the dough in a bowl, then knead on a lightly floured counter for about 5 to 7 minutes.
Lightly oil the bowl you just used, then place the dough in it. Roll it around to coat all sides with oil. Cover tightly with clingfilm and set aside to rise in a warm place for 1 to 2 hours, until doubled.
Grease an 8" square pan. The cheese tends to stick, so greasing is important.
When the dough has doubled, punch it down to release the air, then turn it out onto a lightly floured counter or large silicone mat (for easy clean up). Roll or pat the dough out into a roughly 10 x 12 inch rectangle, making sure it's even all over.
Drizzle 1 tsp olive oil over the dough to prevent the sauce from making it soggy. Then spread the sauce in an even layer, leaving about half an inch border on all sides. Top with the grated mozzarella.
Starting at the shorter end, slowly roll the dough up tightly into a cylinder and place it seam side down. Slice using a sharp knife into 9 equal pieces. Some of the sauce may ooze out, making it difficult to roll the dough properly or cut it into even pieces. Don't worry about it, it all works out in the end!
Place each roll in the prepared pan, with the cut side facing up (see photos in the post above), leaving a slight gap to allow them to rise further, although if they do stick together, it's ok. Cover the pan tightly with clingfilm and leave to rise again for about 1 hour until puffed and doubled.
Preheat the oven to 180 C. Remove the clingfilm from the pan and bake for 30 to 35 minutes or until lightly browned on the tops and sides. Sprinkle the extra 1/3 cup mozzarella all over, and bake for an extra 5 minutes to let it melt.
Allow the rolls to rest for a few minutes, then using a sharp knife, cut each one out, enjoy the cheese pulls from the mozzarella on top and eat warm! Best on day one, but you can store them in the fridge for 3 to 4 days and reheat gently in the oven before eating. Happy bread baking!

Notes

*For pizza sauce, I love Barilla and I get it on Amazon or Nature's Basket (it isn't always in stock). To make your own: Roughly chop 6 to 7 ripe tomatoes and pass through a sieve so that the water drains out. To the drained tomatoes, add 3 to 4 minced garlic cloves, with dried oregano, salt and pepper. Mix well and use as sauce on the pizza, without pre-cooking. If you happen to have canned Italian tomatoes, those work great here if you drain them well. A homemade sauce is likely to release a bit more water while baking.

*Preferably avoid pre-shredded mozzarella because it contains starches to prevent it from clumping in the bag, and it doesn't melt as well. Buy a block and grate it at home.

*Prep time does not include dough rise time.

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