JANUARY: PIZZA PARTY BUNS
HANDS-ON TIME:
BAKING TIME:
25 mins. to 35 mins.
30 mins. to 35 mins.
TOTAL TIME:
YIELD:
2 hr 55 mins.
12 buns
INSTRUCTIONS
1 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.
2 Place the dough in a lightly greased bowl, cover it, and allow it to rise until doubled,
60 to 90 minutes.
INGREDIENTS
3 Gently deflate the dough, and transfer it to a lightly greased work surface.
BUNS
1 1/4 cups lukewarm milk
4 Roll the dough into a 12” x 18” rectangle.
3 tablespoons olive oil
5 Spread evenly with the sauce, cheese, and pepperoni.
1 1/2 teaspoons salt
6 Starting with a long end, roll the dough into a log. Cut the log into 12 to 18 pieces, depending on
3 1/2 cups King Arthur Unbleached Bread Flour
how large you want the buns to be.
2 1/2 teaspoons instant yeast
7 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.
FILLING
1/2 cup of your favorite pizza sauce
8 Cover the pan(s), and allow the buns to rise for 60 to 90 minutes, until they’re nicely puffed.
2 cups shredded mozzarella or Monterey Jack
cheese; or the pizza cheese of your choice
Towards the end of the rising time, preheat the oven to 350°F.
4 ounces (about 1 cup) chopped or
shredded pepperoni
9 Bake the buns for about 25 to 30 minutes, until they’re a light golden brown.
10 Remove the buns from the oven, and serve warm, with additional pizza sauce on the
side if desired.
11 Store any leftovers in the refrigerator. Reheat for about 10 minutes, covered, in a 350°F oven;
or very briefly in a microwave.
TIPS FROM OUR BAKERS
* Using milk instead of water in these buns keeps them soft and tender.
* Feel free to use your own favorite pre-cooked pizza toppings; for best results, chop everything to
uniform size.
* Don’t be tempted to pile on extra ingredients before rolling the dough; too much filling makes
messy buns.
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855-371-BAKE (2253)
* Bake the buns just until they’re barely golden; over-baking will dry them out.
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