Pizzabrötchen mit Basilikumbutter (pizza rolls with basil butter)
Soft yeast rolls filled with a pizza-style tomato, salami and cheese mixture, brushed with a fresh basil compound butter as soon as they come out of the oven so the butter melts straight into the crust rather than sitting on top. A good party or lunchbox alternative to slices of actual pizza.
Prep30 min
Cook20 min
Rest90 min
Oven190°C
Servings12
Christoph's pizza rolls, brushed with basil butter straight from the oven so it melts into the crust rather than sitting on top.
Ingredients
Units
Temperature
Servings
Dough
- 400 g flour rounded
- 7 g instant dried yeast rounded
- 6 g fine salt rounded
- 230 ml warm water rounded
- 20 ml olive oil rounded
Filling
- 100 g tomato passata, well reduced, not watery rounded
- 100 g salami, diced small (optional) rounded
- 150 g grated mozzarella rounded
- 1 g dried oregano rounded
Basil butter
- 80 g butter, softened rounded
- 25 g fresh basil rounded
- 1 garlic clove rounded
- to taste fine salt rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
Method
- Whisk the flour, yeast and salt together. Add the warm water and olive oil, mix to a dough, then knead by hand for 8 minutes, until smooth and elastic.
- Cover and prove in a warm place for 60 minutes, until roughly doubled.
- Blend the softened butter, basil and garlic together until smooth and evenly green, either mashing with a fork or blending briefly. Season with salt. Set aside.
- Divide the risen dough into 12 pieces. Flatten each into a small disc, spoon a little tomato passata, salami and mozzarella into the centre, sprinkle with oregano, then gather the edges up and pinch to seal, forming a ball with the seam underneath.
- Arrange seam-down on lined baking sheets, spaced apart, cover loosely, and prove 30 minutes.
- Bake at 190°C for 18 to 20 minutes, until deep golden brown.
- Brush generously with the basil butter as soon as the rolls come out of the oven, while they are still hot enough to melt it straight in.
Method in the Thermomix
Written for a TM5 or TM6, 2.2 litre bowl. This covers kneading the dough and making the basil butter; filling and shaping the rolls stay by hand.
- Flour, yeast and salt into the bowl. Add the warm water and oil. Knead 3 min / dough mode. Tip out and set aside to prove.
- Clean the bowl. Butter, basil and garlic into the bowl. Mix 10 sec / speed 6, scraping down once, until smooth and evenly green.
- Continue by hand from step 4 of the hand method.
Notes
- Reduce the tomato passata until thick, not watery, or the filling makes the dough soggy from the inside as it bakes.
- Seal the rolls firmly with the seam underneath. A poorly sealed roll leaks melted cheese during baking, which burns onto the tray.
- Brush the butter on while the rolls are still hot, straight from the oven. Left to cool first, the butter sits on top rather than melting into the crust.
- They keep for 2 days in the fridge and reheat well in a moderate oven for 8 minutes.
Ingredient substitutions
- Salami can be diced ham, or left out entirely for a vegetarian version.
- Mozzarella can be any good melting cheese.
- Fresh basil is essential to the butter; dried basil does not give the same fresh, bright flavour and is not recommended here.
From Christoph Mayer