For the base add all the ingredients into your stand mixer mixing bowl and using the dough hook mix on a medium speed for 10-12 minutes. Once the dough is well-combined, cover the bowl with clingfilm and allow it to prove for 1 hour to 90 minutes.
Line a muffin tin with semolina flour.
When the dough is ready, knock it back, dust a surface with flour and roll it out to a nice large rectangle.
Spread the tomato sauce all over and then sprinkle with the grated cheddar.
Roll it all up like a large Swiss roll and then cut your portion of the pizza rolls.
Place them into the muffin tin. Brush with the beaten egg yolk and then bake for 15-20 mins. Enjoy.
Behind Every Bake
Pizza Rolls
CATEGORY: Weekly Recipe
COOK TIME: 60-90 mins (proving time)
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What you need:
Base
400g Odlums"00" Pizza & Pasta Flour
7g Fast Acting Yeast
8g Salt
240ml Water
Toppings
1 Tin Roma Pizza Sauce
Shamrock semolina
Grated cheddar
2 eggs yolks beaten together
How to:
Preheat the oven to 200C / Gas Mark 6
For the base add all the ingredients into your stand mixer mixing bowl and using the dough hook mix on a medium speed for 10-12 minutes. Once the dough is well-combined, cover the bowl with clingfilm and allow it to prove for 1 hour to 90 minutes.
Line a muffin tin with semolina flour.
When the dough is ready, knock it back, dust a surface with flour and roll it out to a nice large rectangle.
Spread the tomato sauce all over and then sprinkle with the grated cheddar.
Roll it all up like a large Swiss roll and then cut your portion of the pizza rolls.
Place them into the muffin tin. Brush with the beaten egg yolk and then bake for 15-20 mins. Enjoy.
