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Pizza Buns

A community recipe by mara2

Not tested or verified by Nigella.com

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Introduction

I made these for a party and they went down really well.

Ingredients

Serves: 2-4

Metric Cups

For the Dough

20 grams fresh yeast (baker's yeast, or 7g of fried yeast)
½ teaspoon salt (or more to taste)
½ teaspoon sugar
200 millilitres water (lukewarm)
300 grams plain flour
2 tablespoons olive oil

For the Stuffing

200 grams bolognese sauce
mushrooms (optional)
ham (optional)
cheese (of your choice)

For the Dough

1 ounce fresh yeast (baker's yeast, or 7g of fried yeast)
½ teaspoon salt (or more to taste)
½ teaspoon sugar
7 fluid ounces water (lukewarm)
11 ounces all-purpose flour
2 tablespoons olive oil

For the Stuffing

7 ounces bolognese sauce
mushrooms (optional)
ham (optional)
cheese (of your choice)

Method

Pizza Buns is a community recipe submitted by mara2 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Mix the yeast, sugar and water in a bowl and wait till it starts to foam.

Add all the other ingredients and knead with a handheld or KA adding more water or flour if necessary. You should get a smooth dough. Let the dough rise until it has doubled (about 40 minutes).

Roll out the dough with a pin and spread the sauce on it. Roll the dough like a Swiss roll (careful, the sauce wants to ooze out) and slice into 2-3 cm pieces.

Put the buns on a baking tray (with baking parchment underneath) and let them rise for about 20-25 minutes. Sprinkle with grated cheese and bake in pre-heated oven at 200C until nice golden. I made a double batch, that's what you can see in the picture on MSN. I was very lazy and used bought Bolognese sauce but it was nice!

Mix the yeast, sugar and water in a bowl and wait till it starts to foam.

Add all the other ingredients and knead with a handheld or KA adding more water or flour if necessary. You should get a smooth dough. Let the dough rise until it has doubled (about 40 minutes).

Roll out the dough with a pin and spread the sauce on it. Roll the dough like a Swiss roll (careful, the sauce wants to ooze out) and slice into 2-3 cm pieces.