This month my Bread Bakers group is baking up breads inspired by flowers or Mother’s Day. A Google image search revealed all sorts of rose-shaped buns filled with jams but since my mom isn’t with me right now, I am going to have to eat these rolls myself. And I much prefer savory fillings.
Plus, doesn’t the pepperoni make them look even more like roses? I think so!
Ingredients for 12 cheesy pizza roses
1 package (¼ oz.) active dry yeast (I use Fleishmann’s Rapid Rise.)
About 4½ cups or 560g all-purpose flour
1 teaspoon salt
1 1/2 cups or 355ml warm water
Olive oil
3/4 cup or 180ml pizza sauce
8 oz or 226g mozzarella cheese, grated
7 oz or 200g sliced pepperoni
Method
In a large bowl, combine yeast, 2 cups or 250g of flour and 1 teaspoon salt. In a microwaveable measuring pitcher or a saucepan, heat water until warm but not hot. With mixer at low speed, just blend water into dry ingredients.
At medium speed, beat two minutes, occasionally scraping bowl with rubber spatula. Beat in 1/2 cup or 60g of flour to make a thick batter. Beat two minutes more.
Stir in about 1 1/2 cups or 190g of flour to make a soft dough. Knead dough by hand or with a bread hook for a few minutes.
Pour a little olive oil in the bowl and put the dough in to rest for 15 minutes (if using Rapid Rise yeast) or to rise for 30-45 minutes (if using regular yeast) covered with a damp cloth.
Note: If you want to bake these fresh in the morning, you can punch the dough down and rest it overnight in the refrigerator at this point. Cover the bowl in cling film so it doesn't dry out.
Punch the dough down and shape it into a round disk. Use a sharp knife to cut it into 12 equal pieces.
Shape each piece into a round dough ball.
Preheat your oven to 350ºF or 180ºC and lightly grease a 12-cup muffin pan with olive oil.
Use a rolling pin to flatten each ball out into a circle and cut it as shown (pic 1) with the tip of your sharp knife. Spread a couple of teaspoons of pizza sauce on the dough and sprinkle on some grated mozzarella. Add two pepperoni slices to one side of the cross and fold the dough up and around the pepperoni. (pic 2) Do the same to the opposite side, this time wrapping the corners of the dough around the first side. (pic 3) Repeat with the third side. (pic 4)
Finally, add two slices of pepperoni to the fourth side and bring it up and around the others. Pinch the edges to get it to stick.
Tuck the pizza rose into your greased muffin pan. Repeat the process until all the pizza roses are made. Top each with an extra teaspoon of the pizza sauce in the middle.
Bake in the preheated oven for about 25-30 minutes or until the rolls are golden brown and puffy. Remove from the oven and allow to cool for 10-15 minutes. Complete cooling on a wire rack.
Enjoy!
Many thanks to our host this month, Julie at Hostess At Heart. Check out the rest of the lovely flower or Mother’s Day inspired breads we have for you today!
- Almond Rose Bread by Cindy's Recipes and Writings
- Apricot Sweet Rolls by Cook's Hideout
- Banana and Chocolate Chip Flower Cake by Sneha's Recipe
- Beetroot Cinnamon Rolls by Herbivore Cucina
- Blueberry Muffin Cups with Warm Lemon Sauce by A Salad For All Seasons
- Cherry Almond Kugelhopf by Hostess At Heart
- Cheesy Pizza Roses by Food Lust People Love
- Flower Bread with Savoury Onion Filling by Sara's Tasty Buds
- Lemon Poppyseed Muffins by A Day in the Life on the Farm
- Orange Marmalade Rolls by Ambrosia
- Peynirli Cicek Pogaca/ Turkish Cheese Flower Bread by Gayathri's Cook Spot
- Pogaca -Turkish Breakfast Bread by Mayuri's Jikoni
- Pumpkin Lavender Coconut Biscuits by The Schizo Chef
- Sfoof by Karen's Kitchen Stories
- Sunflower Crumb Muffins by Baking Sense
We take turns hosting each month and choosing the theme/ingredient.
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