Sourdough Pizza Rolls with Fresh Milled Flour (Soft + Cheesy)
Ingredients
Dough
- 350 g fresh milled hard white wheat flour
- 150 g active sourdough starter at or near peak
- 150 g milk add more if needed, warm
- 30 g olive oil or melted butter
- 7 g salt
Filling
- 100 g pizza sauce thin layer only
- 160 g mozzarella less if using ham, more if not, shredded
- 100 g ham optional, chopped cooked
Method
- Add the flour, active sourdough starter, warm milk, oil, and salt to the bowl of a stand mixer.Mix until everything comes together into a wet, sticky dough, about 3–5 minutes. Cover and let the dough rest for 30–60 minutes. This step is especially important with fresh-milled flour, as it gives the bran time to hydrate and makes kneading much easier.
- After resting, do 1 set of stretch and folds within the first 2 hours. It’s normal if it looks more like “pull and folds,” since the dough will be quite stiff.Let it rise at room temperature until the dough looks puffy and relaxed and has increased in volume by about 50%. Depending on your starter strength and kitchen temperature, this usually takes 5–6 hours from the initial mix.
- Roll the dough into a large rectangle on a lightly floured surface.
- Spread a thin layer of pizza sauce over the dough. Go easy here. Too much sauce makes the rolls messy. Sprinkle evenly with mozzarella, then scatter the chopped cooked ham over the top (if using).
- Roll everything up tightly from the long side, just like cinnamon rolls. Slice into thick pinwheels (about 3–4 cm each). You’ll get 12 if you slice thicker, closer to 15 if you go slightly thinner. I find a pastry cutter or pizza cutter works best, but a sharp knife is fine too. Place the rolls cut-side up in a greased or parchment-lined baking dish. For soft, pull-apart pizza rolls, use a standard 25 × 35 cm baking dish (Europe) or a 9 × 13 inch dish (US). This size fits about 12–14 rolls comfortably and gives you those soft sides where the rolls touch. If you prefer more crowded rolls with extra soft centers, you can use a smaller 20 × 30 cm dish (Europe) or an 8 × 11 inch dish (US) instead.
- Cover and let rise at room temperature until noticeably puffy and marshmallowy, usually 60–120 minutes, and then bake them. Optional: Cold retard (overnight) After placing the rolls in the baking dish, you can cover and refrigerate overnight (8–16 hours). The next day, take them out and let sit at room temperature until soft and slightly swollen, about 60–90 minutes, then bake. *If you’re in a hurry, you can bake directly from frozen, just add a few minutes to the baking time. The rolls won’t be quite so puffy, but close enough! Bake at 180°C / 350°F for 20–25 minutes, until golden on top and bubbly inside. If you like extra soft rolls, brush with melted butter or olive oil right after baking. Let rolls cool completely before freezing. Freeze in a single layer, then transfer to a freezer bag. Reheat straight from frozen in the oven or air fryer until warmed through. They honestly taste freshly baked.
Notes
- Same-day yeasted version: Replace active starter with 150 g sourdough discard and add 7 g instant yeast. Mix yeast straight into the dough. For active dry yeast, dissolve it first in warm milk for 5–10 minutes. For fresh yeast, use about 20 g dissolved in warm milk. Rise times will be much shorter.
- You can replace the cooked ham with pepperoni, crispy bacon bits, cooked chicken, or just cheese if that’s what your kids prefer.
- This dough is forgiving. If it feels stiff, add more liquid. If it feels sticky, dust in a little more flour.
- If I already have sourdough pizza or sandwich dough going, I often just use that instead.
Private Notes
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