Mini pizza buns
Mini pizza buns made in a muffin tin. Soft, fluffy dough, homemade tomato sauce and a bit of parmesan cheese and a sprinkle of herbs. SO GOOD!
Equipment
- mini muffin tin
Ingredients
The dough
- 125 ml lukewarm (plant based) milk (of choice)(approx. ½ cup)
- 30 ml lukewarm water (approx. 2 tbsp)
- 4 gr active dry yeast (approx. ½ tbsp)
- 40 gr unsalted (vegan) butter (approx. 3 tbsp)(melted but not too hot)(or sub olive oil)
- 1 large egg
- 10 gr coconut sugar (approx. 1 tbsp)
- 195-225 gr white whole wheat flour (approx.2-2¼ cups)(or sub all purpose flour)
- 90 gr whole wheat bread flour (approx. ¾ cup)(or sub regular bread flour)
- 1 tsp fine grain sea salt
The filling
- 2-3 tbsp olive oil or melted (vegan) butter
- 6-8 tbsp tomato or pizza sauce (I used homemade oven roasted tomato sauce*)
- 6-8 tbsp grated parmesan cheese (or other type of (vegan) cheese of choice)
- 4-6 tbsp optional extra adding ins (such as caramelized red onion, minced garlic, chopped sun-dried tomatoes)
Instructions
The dough
- In the bowl of a stand mixer or a large mixing bowl combine the milk plus the water and sprinkle the yeast over top of it to allow it to dissolve, about 5 minutes. Then stir in the butter, egg and sugar until smooth.
- In another bowl combine the dry ingredients: flour, bread flour, salt and dried herbs.
- Add about half of the dry ingredients into the yeast mixture and stir until combined. Then pour in the remaining dry ingredients and knead by hand or use a stand mixer or food processor with the dough hook attachment. Knead until smooth and slightly tacky, about 7 minutes. When you notice the dough isn’t pulling away from the sides of the bowl or it’s too wet, add flour (1 tablespoon at a time) until the dough pulls away from the sides of the bowl.
Resting the dough/ first rise
- Once done kneading, place the dough into a large lightly greased bowl and cover tightly with plastic wrap to double in size, about 1-1½ hours.
Roll out the dough
- Once the dough has risen, dump it out onto a lightly floured surface and cut it in half. Use a rolling pin to roll one half into a large rectangle about 6x22 inch/15x55cm in size.
- First brush a bit of olive oil (or melted (vegan) butter) out over top with a brush, followed by a layer of homemade tomato sauce, which is best applied with the rounded side of a spoon.
- Sprinkle the grated parmesan cheese on top and optionally some caramelized red onion, minced garlic and chopped sun-dried tomatoes.
- Grease a mini muffin tin with a bit of olive oil and set it aside until the mini pizza buns are ready to be put in.
Roll up the dough
- Starting with one of the long ends, tightly roll the dough from end to end. Cut the dough into 12 one-inch/2.5cm sections. Flip them over one by one and place them spiral-side up in the greased muffin tin. Repeat this process with the remaining half of the dough.
Second rise
- I cover the filled muffin tin with plastic wrap and allow it to rise again, about 30-40 minutes.
Bake the buns
- In the meantime, preheat the oven to 350F/175C. Once the buns have risen again and the oven is preheated, I bake the mini pizza buns in the oven for about 15-17 minutes or until the edges are barely golden.
Notes
*homemade oven roasted tomato sauce
Nutritional information:
the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.