The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Easy Peasy Poolish Artisan Pizza Rolls  

Elsie_iu's picture
Elsie_iu

Easy Peasy Poolish Artisan Pizza Rolls  

These rolls can’t be simpler to make, yet they certainly don’t skimp on flavour. Unlike most supermarket buns, their texture is similar to a full-size pizza. They’re guaranteed crowd pleasers too.

 

Artisan Pizza Rolls

 

Dough flour

Final Dough

Poolish

Total Dough

 

g

%

g

%

g

%

g

%

Flour

240

100

215

100

25

100

240

100

Tipo 00 Bread Flour

240

100

    

240

100.00

         

Hydration

    

25

100

144

60.00

Water

  

119

55.35

25

100

144

60.00

         

Salt

3

1.25

3

1.40

  

3

1.25

Instant Dry Yeast

    

0.025

0.1

0.025

0.01

Poolish

  

50

23.26

    
         

Add-ins

161

45.83

161

74.88

  

161

67.08

Mature Cheedar, Shredded

110

45.83

110

51.16

  

110

45.83

Canned Chopped Tomatoes, Liquid Only

50

20.83

50

23.26

  

50

20.83

Dried Marjoram

1

0.42

1

0.47

  

1

0.42

         

Total

  

548

254.88

50

200.00

548

228.33

 

Make the poolish. Combine all poolish ingredients and let sit until ready, about 8 hours (29°C).

Roughly combine all dough ingredients except for the add-ins. Bulk ferment for a total of 3 hours. Mix on low for 2 minutes at the 30 and 40 minute mark.

After the bulk, roll the dough into a large rectangle. Spread the tomato sauce over the dough, avoiding the borders. Sprinkle the marjoram and 4/5 of the cheese over the sauce, then roll it up into a log. Cut the dough crosswise into 4 equal pieces. Place the dough pieces onto a parchment-lined baking sheet. Press down each piece gently to the desired thickness. Sprinkle the remaining 1/5 cheese over the top. Proof at room temperature for 1 more hour before retarding in the fridge for 8 hours.

Preheat the oven at 250°C/482°F. Remove the dough from the fridge and bake straight at 250°C/482°F for 12-15 minutes until the desired brownness is reached. Let the rolls cool for 15 minutes before serving.

 

These rolls were intended to be a replicate of the supermarket pizza rolls I bought during my stay in Toronto. Unexpectedly, they turned out way better than I expected. They easily beat the store-bought ones I used to love so much!

 

They are crispy on the outside and chewy on the inside, like the rim of a good Neapolitan pizza. The fat from the cheese fried the Marjoram lightly, allowing the herb to release its flavour. Meanwhile, the tomato became caramelized under high heat, and contributed to a hint of sweetness and umami taste. As for the Cheddar, I suppose no word is needed :)

 

_____

 

Eggplant lamb ragu penne

 

Stir fried sliced pork, garlic scape & wood ear mushrooms with onion egg fried rice

 

Kipper with rosemary roasted potatoes, and caramelized mushrooms and broccolini

 

Oyster rice

 

Stir fried rice cakes, with sweet & sour fish

 

Mexican-inspired rice with pan-seared chestnut-fed pork chop

 

Braised fish maw, shitake mushrooms & zucchini, sweet & sour chicken, asparagus & peanut salad with black vinegar, stir fried beef, water spinach & bell peppers, served with broad rice noodles

 

Fried ribs with a tangy dip, pan-fried mackerel, garlicky eggplant salad, Korean spicy rice cake, Japchae, and gingery Chinese broccoli

 

Comments

Benito's picture
Benito

Elsie, I just assumed the pizza buns were something common all over the world, I didn’t know you only had them in Toronto when you visited.  I do have a question about the tomato sauce component.  Are you essentially using good San Marzano Tomato’s and blending them as I would for making pizza sauce?  I’m going to save this post and make these at some point, they look great, I’ve always liked those pizza buns but never thought to make them.

All the other food is scrumptious looking as always but because I LOVE lamb, the eggplant lamb ragu penne really appeals to me.

Benny

Elsie_iu's picture
Elsie_iu

Just that they aren't as popular here and don't impress me like the ones I had in Toronto. They are merely another bakery bread to me, if you know what I mean. Local chain bakeries here are typically quite skimpy on the cheese, so there's only a scanty sprinkle of cheese here and there. The cheese used is often bland as well, tastes like something between processed cheese and low quality Mozzarella. I was stunned when I saw how cheesy cheese bread was in Toronto. To be specific, those in the bakery section of Real Canadian Superstore, which I guess you've tried or at least seen before? The entire surface was buried in cheddar. "That's cheese bread that deserves its title!" I thought at the time. In fact, dad loved their cheese bread even more than I did. He preferred a simple cheese breadstick though. "Too messy", he found the pizza rolls. 

Nope, I wasn't using good San Marzano Tomato lol. It's not the easiest thing to get my hands on... Considering how much flavour is going on in these rolls, the quality of the tomatoes probably doesn't make as much a difference. At least that's what I've hoped. They got nicely caramelized from the fatty cheese and high heat anyway. That said, you can surely use your usual good San Marzano Tomato instead. That'd can't be an inferior option.

Yes yes yes, I too love lamb :) The eggplant tasted pretty heavenly as they soaked up all the lamb flavour. 

Glad you like the food and the pizza rolls, Benny. Thanks for saving this post!