Starting my home bakery business has taught me so much about who I am as a baker. The things I love to bake have shone brighter to me with repetition and every time I stare at a mountain of dishes or a flour coated counter, I find myself smiling for I have truly turned what I love into a career. Ham and Cheese Pizza buns are an original menu item for my bakery and one that will be around my kitchen forever. These savoury buns have been a huge hit, and over time I have added a few variations to keep these savoury buns interesting.
Something that has really elevated pizza nights and these buns has been making my own pizza sauce. If you aren’t already doing this, I would encourage you to look up a recipe online and start. I typically make a big batch of sauce and store it in the freezer, pulling it out the night before I need it!
This dough is unique in that it uses regular active dry yeast, yet only requires one rise. These buns are quick to make, and can easily be doubled for a really big batch – given you have a large electric mixer, or wicked upper body strength for hand kneading. Creativity can take these buns a long way, and I encourage you to add your own spin to the base recipe!
Ham & Cheese Pizza Buns (Base Recipe)
16 large buns, or 24 small buns
For the Dough
¼ cup granulated sugar
1 ½ cups warm water (100 degrees F works best for yeast activation)
2 ¼ teaspoons active dry yeast
1 large egg
¼ cup cooking oil
½ teaspoon salt
4 ½ cups flour (more or less depending on dough)
1. Stir sugar and warm water together in a large bowl. Sprinkle yeast on top. Allow yeast to activate by allowing the mixture to sit for 10 minutes. Yeast should be foamy. Stir to dissolve yeast.
2. In the bowl of your stand mixer (or a large bowl if mixing by hand), whisk together the egg, cooking oil, and salt. Add the yeast mixture and whisk to combine.
3. Begin adding flour to the bowl. Start with 4 cups and work in using a dough hook (or large wooden spoon if mixing by hand) adding more flour as necessary until the dough pulls away from the side of the bowl and begins to form a ball around the dough hook.
4. Continue kneading for about 5 minutes (or 8-10 minutes by hand on a floured counter top) until the dough is smooth and elastic.
5. Divide dough into two parts. Rolling one part at a time into a 9×13 inch rectangle.
Filling Suggestions
Pizza Buns: Pizza Sauce + Deli Ham + Cheese
Herb & Garlic Cheese Buns: Butter + Garlic Powder + Dried Herbs + Cheese
Pesto Cheese Buns: Store Bought Pesto + Garlic Powder + Cheese
Everything Cheese Buns: Butter + Everything Bagel Seasoning (equal parts poppyseed, sesame seeds, garlic powder, onion flakes) + Cheese
1. Spread the dough with a thin layer of pizza sauce or butter. Add desired fillings. Roll each rectangle into a log. Slice each rectangle into 8 slices (or 12 small slices).
2. Place rolls onto a greased or parchment lined baking sheet. Cover with a clean kitchen towel, and place in oven with the light on and door closed for one hour to rise.
3. Bake in a 375 degree Fahrenheit oven for about 20 minutes. Transfer to a wire rack to cool completely.
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