Pizza Flavoured Pull Apart Bread Rolls
This post is extremely special as I have very fond memories of making these bread rolls along with my niece Shloka, who is turning a year older today. A Very Happy Birthday Princess and you know that I love you more than anything else in this world!
My niece is far away from me right now and I find it very difficult every year to hide my emotions and the fact that I cannot give her a birthday hug. Well I do make it up when she comes down for a few days to spend time with us at home, but call me greedy, love and affection from children is never enough! You always want more especially from someone like her whom I have had the privilege of holding and taking care of right from the day she was born. While her Mom (my elder sister) was recuperating post delivery, we spent some lovely moments together in the hospital where I was telling her how beautiful she is and how happy she has made me with her arrival. Touchwood! Some posts really transport you back in time.
One interesting common interest of ours is cooking. She loves hanging around with me in the kitchen talking nineteen to a dozen (just like my Ma and her Grandma) and wants me to cook all her favourite dishes. In fact, she decides the menu for the day. I love her choices and she usually eats all the vegetables with the exception of bitter gourd etc.
Once such morning when we were planning the menu in the kitchen, she decided she wanted to taste the breads I make. She follows my interests and blog too by the way. So, she said, “Shiya (that’s what she calls me) why don’t I help you making the bread for a change”? I was more than happy seeing she is interested and quickly gathered all the ingredients. Showed her how to measure the flour, prepare the water for the yeast etc. Now the next question was – What are we going to stuff the bread with? Pizza sauce – She shouted!! I didn’t have any pizza sauce left so had to get on making the same from scratch. She learnt to knead the dough and did very well for a 8 year old girl. Her clothes were fully covered with flour but she really didn’t mind. She was excited to see the risen dough. I quickly spread the dough into a rectangular shape, spread the chunky pizza sauce and then rolled them into pinwheels and cut them about an inch or so. Until then, Shloka was busy greasing the tray for the rolls to be placed for the 2nd proofing. By then, she was beginning to feel hungry, impatient and was asking her Chittapa (my husband) why is she taking so much time? Once the proofing was done, it was time to pop the bread into the oven and when it was 15 minutes into baking time, the whole house smelled of a pizzeria. She ran into the kitchen to check on the bread (after all it was her creation). The minute the pull apart rolls were out, she wanted to be the first one to taste but it was piping hot and I had to convince her to stay quiet and still for 5 minutes. She quickly got the cheese from the fridge, grated some for herself and then quickly finished the first 2 pieces giving me her signature thumbs up sign that says I have done a good job, which was followed by a pizza sauce laden kiss and a hug.
I wanted to post this on her special day to also remind her that this bread baking session was very special to me. It reminds me of the good times we spent with her. That day, post her pizza rolls lunch, we took her to swim for about an hour or so in the evening which she thoroughly enjoyed. The next day she was leaving for her grandparents home, so she ensured that she packed few for her parents to taste too.
Check out this recipe and make a batch with / for your special someone.
This Recipe inspired from Martha Stewart’s “Yeast Pull Apart Rolls” – Recipe Link Here – https://www.marthastewart.com/1086291/yeast-pull-apart-rolls that has been suitably modified in my eggless version. The original recipe had 4 cups of flour together with 2 eggs and since I had to make an eggless recipe, I opted out of the extra cup of flour and skipped the eggs with the inclusion of milk and water to bind the ingredients into a soft dough.
Recipe for Pizza Flavoured Pull Apart Bread Rolls
Preparation Time – 40 minutes (Including time taken to make the pizza sauce). In case you have ready made pizza sauce, just minus 20 minutes)
Proofing and Baking – 2.5 hours
Ingredients for the Bread
- All Purpose Flour or Maida – 3 cups
- 1 ½ tsps instant dry yeast
- 1 tsp sugar
- 1 & ½ tsp salt
- Butter – 3 tblsp & 1 tsp for greasing the baking tin & ½ tsp for brushing post baking
- Lukewarm water – ½ cup
- Lukewarm milk- ½ cup
Ingredients for approx. 150 gms of chunky pizza sauce.
- Ripe Red Tomatoes – 4 nos. (medium size)
- Onions – 1 large finely chopped
- Garlic – 2 big cloves (chopped or paste)
- Olive oil – 3 tblsp
- Mixed Herbs – ½ tsp each (Oregano, Rosemary, Basil)
- Mixed bell peppers – ½ cup finely chopped
- Chilly flakes – 1 tsp
- Red Chilly powder – 1 tsp for colour (optional)
- Salt as per taste
Method for making the chunky pizza sauce
- Chop the tomatoes roughly and puree them in a blender or mixer grinder and keep aside.
- Now finely chop the onions and the bell peppers and keep aside.
- Heat a kadhai or a heavy bottom pan and add olive oil. Once it heats, add finely chopped garlic, slightly roast them until brown and then add the onions, mixed peppers and cook them.
- Once the mixture has cooked well, add the tomato puree and stir well.
- Add the mixed herbs, salt, chilly flakes & chilly powder.
- The mixture will slightly thicken and oil will appear on the edges once the moisture has evaporated.
- Switch off the flame and let the sauce cool completely before transferring to a jar.
- Stays good in a refrigerator for 15 days.
Method for Making the Bread –
- Step 1 – In case you don’t have instant yeast, take active dry yeast of the same qty & proof it. Once yeast blooms, add the mixture to the flour. PS – I prefer using instant yeast in all my bakes.
- Step 2 – Grease a big bowl enough to hold a risen dough with few drops of oil.
- In a separate bowl, add the flour, add salt, yeast (incase instant yeast), sugar & knead the dough using lukewarm water & milk. Always add the water and milk slowly and ensure the dough doesn’t get too sticky. Do not add the entire quantity of water & milk while kneading.
- Now place the dough on the kitchen platform or a board. Put 1 tblsp of melted butter & knead the dough for roughly 7-10 mins.
- During the 10 mins of kneading, keep incorporating the butter slowly. The dough should be very soft to touch after kneading.
- Now carefully place the kneaded dough in a greased bowl / container for proofing (Step 2) in a warm place (NOT in a warm oven) Ensure you cover the dough either with a damp cloth (not wet) or keep the dough in a container with lid.
- The proofing takes about 1 hour depending on weather conditions. The dough should be double in size.
- Once the dough is proved, knock off the air by punching the dough few times. Now sprinkle / dust some flour on the board / platform and knead the dough lightly for 5 mins.
- Dust some more flour on the surface of kitchen platform and with the help of a rolling pin, roll the dough into a rectangle or square. The rolled out dough should be thick enough to hold the sauce.
- Now, spread the chunky pizza sauce on the rolled out dough. Avoid spreading the sauce atleast an inch from the edges.
- Now roll the dough like a thick log and then with the help of a pizza cutter or a sharp knife (not bread knife), cut the log of dough in to equal pieces. Now place the rolls on a greased tin or tray for further proofing in a warm place preferably for 20-30 mins.
- Preheat the oven before baking for atleast 10 – 15 mins (hot oven) at 200 degrees.
- After the 2nd proofing, place the baking tin or tray in the hot oven for baking at 200 degrees for 20 to 30 mins.
- Once the pizza rolls are out of the oven, immediately brush butter on the top for the lovely glaze and taste. Serve warm or cool.
- You can grate some cheese (mozzarella or parmesan) for serving them to kids.
- Water used for proofing and kneading the dough should be lukewarm and not hot. Hot water kills the yeast.
- Kneading makes the dough soft and ensures proper mixing of all ingredients in turn leading to softer bread. So ensure you knead the dough for a good 7-10 mins.
- Point No. 7 (refer to bread making method) – During summers, the dough rises fast as compared to winters / monsoon so your dough might take 35-40 mins. The dough should be double in size. That’s the only indication.
- Point No. 10 (refer to bread making method) – At the stage of rolling and spreading of pizza sauce, you can also add some grated cheese. However, avoid adding uncooked vegetables as it leads to tearing of the bread while the dough rises for 2nd Vegetables, if any needs to be finely chopped and cooked a bit so I suggest you add the same while making the pizza sauce. Finely chopped boiled corn kernals, olives or jalapenos can all be added into the pizza sauce. Just ensure they get cooked so that they don’t leave out much of the moisture on the bread afer its rolled and cut.
- If you want the bread to be more flavourful, add 2 tsps of garlic paste (fine paste) after the first proofing has taken place. Add the garlic paste into the proofed dough, knead the same lightly and then carry the other steps. You can add dry herbs also along with the garlic paste. Since I was making the same for my niece who doesn’t enjoy too much herbs or spice, I have avoided the same.
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