A simple variation of my pizza recipe. This creates easy to handle small rolls.
- I cup warm water
- 2.5 tsp active dry yeast
- 1 tblsp sugar
- 3 cups of all-purpose flour
- 1 tsp salt
- 1 tbls olive oil
Make sure water is not too hot (will kill the yeast) but warm. Add yeast and sugar and gently stir. Let stand for 5 minutes. You should see bubbles from the yeast (if not, your yeast is bad or the water temp was not right).
Place the flour, salt, olive oil and the yeast mix in a food processor ( you can use a large bowl and hand mix). Using dough hook, combine at low speed for 1 minute. Then medium speed for 5 minutes. Gradually add in flour to get a nice ball that is not too sticky. If the dough is dry, add in warm water by the teaspoon.
Remove ball from processor. Place into a well oiled bowl and allow to rise for 1-2 hours. It will double in size so make sure the bowl is large enough. When ready to use, punch it down to remove the larger air pockets and remove from bowl to a floured rolling area. You can also save the dough in the frig for a couple days, or freeze it in sealed bags for a month.
Shaping the dough for the rolls:
Spread out the dough onto a floured surface. Using a rolling pin and your hands, stretch it out to the basic squarish shape. No need to throw or anything fancy. Do not overwork the dough as it will make it more chewy. You want it about 1/8″ thick.
Here you can get creative. Do not overload the pizza rolls with toppings as it will not allow the dough to cook properly.
- Marinara Sauce
- Vegan Pesto
- Olive Oil
- Mushrooms *
- White Onions *
- Potato *
- Tempeh or Tofurkey Sausage
- Green Peppers *
- Sun Dried Tomatoes
- Garlic Cloves (chopped)
- Broccoli *
- Vegan Mozzarella
- Vegan Parmesan Cheese
* Harder veggies WILL not cook well before the crust is done so WILL need to be cooked prior to topping.
- Red pepper flakes
- Garlic powder or finely chopped garlic
- Olive oil
Cooking: Spread marinara sauce on the dough, staying away from edges nearest and farthest from you. Place your toppings on the dough. Add seasonings and drizzle with olive oil. Roll up starting at your nearest edge. You want the sides to be the ends of the roll and have the sauce. Slice into 1″ thick rolls.
Place on oiled baking sheet or dish. Add more marinara or olive oil to the tops of the rolls.
Place in oven. Cook for 6-10 minutes. This will all depend on the thickness of the crust, the toppings, and the temperature of your oven. So really just keep an eye on it and pull it out when the crust is starting to brown.
Let sit for a few minutes.