📖 Find the written recipe in the link below the video ⤴️ 🌾 If you would like to support my work click here ⤵️ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵️ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🥨 To learn more about bread making click here ⤵️ Principles of Baking bit.ly/principles-of-baking The Steps of Baking bit.ly/steps-of-baking
This is so underated! This video deserves millions of views! Instead this fake TikTokers with their "I never buy bread any more after making this one" getting all the fame. It's a sad world! There is a professional at his work, super detailed and nice, I'm going to watch most of your videos near future for sure! Wonder if you have poppy presburger recipe, I've been looking for a pro recipe for a long time. Thank you for your hard work brother!
Thank you so much! Yeah those quick and lazy recipes are definitely stealing the show. Little do people know that they are actually a load of nonsense 😅 I may have something similar here - ua-cam.com/video/VE_HTRJgMj4/v-deo.html
Thanks for this recipe. I doubled it up and made four such batches totaling over 70 pizza rolls for a party. I made my own sauce too, I always add parmesan or pecorino to the sauce. Shredded smoked ham was the best filling IMO, maybe next time I'll add PINEAPPLE too!
Okay I finally baked this recipe for dinner - applying your no-knead/ 24-hr cold bulk ferment methods for the dough, your fresh pizza sauce recipe (not as thick, but worked quite well). OMG - so very, very soft and fluffy - with the spicy pepperoni, Italian cheese blend and the olive oil and oregano topping (as you have used to top your recent pizza recipes). Many thanks for this "oldie but a goodie" recipe! Photos have been posted (#301) 🍕🍕🍕 in pizza heaven right now...
wow...this channel is better than taking classes! for sure before all this debauchery I wanted to take bread making classes..to start a mini.. bread store🇨🇦💓💓💓💓
Hi I'm new too your channel, so what's the difference in making the dough all in one go and letting it prove/ferment for the hour, why do the small batch first? Does it make a difference? Thanks for sharing.
I had to laugh because I was mixing the sponge for this just reading the ingredients on your site, and I also mixed with a wooden spoon and then thought “I need to switch to a whisk”. I did mix it in a large bowl, though, due to experience with pre-ferments 😂.
Made these with something similar to soppressata. Because it has a lot more fat that pepperoni, I put it on low heat to tender out a little and used the fat to brush the dough. I grated Grana Padano on top of the rolls both before and after baking to give it another pizza element. Delicious, though a little granulated garlic sprinkled on really took them over the top! And I don’t typically put anything on my pizza!
Hi! I really enjoy watching your videos. You give so much valuable tips and tricks during making of these recipes which is very helpful and motivates me to try out.. appreciate much. Also I made this turned out great and was soft and delicious. Wish I could post a pic. Thank you so much.
I had plenty of pasta sauce (store-bought though) so I made these pizza bans using the sauce. They were so delicious! I greatly appreciate your unique recipe. May I create a video using the photos I took during the making? Of course I will give credit to you and your channel. Just let me know.
Thanks. Since you used 6g instant yeast, which is 1.5% yeast, I'll reduce it down to 4g for 1% or 2g for 0.5% since I like to ferment for 2 days or longer 😊
Instead of making the sponge just mix all ingredients from the beginning. Lower the amount of yeast to 4g and refrigerate the dough right after kneading. You can fold it once after an hour. Then on the next day proceed with rolling, filling, etc.
Dear Chain Baker, My only disagreement with you is: not topping the buns with cheese. Using a comparison to cinnamon buns, no matter how good they may look, a cinnamon bun is not a cinnamon bun without at least an inch thick coating of glaze on top. Ok, maybe not an inch thick, but you get the idea. Therefore, no matter how good pizza buns look (and they do look good) I don't see how they could be pizza buns without at least an inch of cheese on top of them. Ok, ok, ok. Maybe not that much cheese, but you get the idea. A tip that I like to use when serving kids: make smaller versions for the kids. This way, the kids can eat as many of the buns/bread bowls/burgers/pizzas/etc. without overeating. Additionally, I find kids are more apt to finnish a meal if it is small enough to be "do-able", instead of being an "impossible-to-finish" adult size portion. Thanks for the recipe.
Charlie, do I need to make the sponge if I plan to apply your no-knead/cold bulk ferment methods for this dough? Based on your Principles of Baking videos...I think the answer is no? UPDATE: I went ahead without making the sponge - the dough is currently in the fridge until tomorrow afternoon. Pizza rolls for dinner tomorrow. 🤩 Will let you know the results..
@@ChainBaker Thanks for confirming, Charlie - I checked on the dough - it is nice and puffy 🤩 - this will be #301 😉 Then planning on your Malaysian egg roti with the included homemade curry recipe for this weekend - need to get the curry leaves
@@ChainBaker does the water source have an effect on bread? After moving into our new house, we can't get that golden brown crust on anything. It turns out pale white. The water source is well water. It's high in iron so we have a water softener
It's just about the oven being more or less aggressive with the heat. Perhaps you just need to bake bread at a slightly higher temperature in this oven. If it's bigger, then it may take longer to heat up.
📖 Find the written recipe in the link below the video ⤴️
🌾 If you would like to support my work click here ⤵️
www.ko-fi.com/chainbaker
🔪 Find all the things I use here ⤵️
🇺🇸 www.amazon.com/shop/ChainBaker
🇬🇧 www.amazon.co.uk/shop/ChainBaker
🥨 To learn more about bread making click here ⤵️
Principles of Baking bit.ly/principles-of-baking
The Steps of Baking bit.ly/steps-of-baking
If i want to make the dough the day before, can i follow all the steps, but ferment the last stage in the fridge over night?
Yes. refrigerate it right after it has been cut and placed on the tray. Bake it right from the fridge on the next day.
Thanks for quick answer! I will do that. 👌😁
Btw - what do you use to keep the wooden counter top looking so god? I use butcher block oil, but it seems to dry out after a few bakes
I use olive oil after every dough that I knead 👍
This is so underated! This video deserves millions of views! Instead this fake TikTokers with their "I never buy bread any more after making this one" getting all the fame. It's a sad world! There is a professional at his work, super detailed and nice, I'm going to watch most of your videos near future for sure!
Wonder if you have poppy presburger recipe, I've been looking for a pro recipe for a long time.
Thank you for your hard work brother!
Thank you so much! Yeah those quick and lazy recipes are definitely stealing the show. Little do people know that they are actually a load of nonsense 😅 I may have something similar here - ua-cam.com/video/VE_HTRJgMj4/v-deo.html
Thanks for this recipe. I doubled it up and made four such batches totaling over 70 pizza rolls for a party. I made my own sauce too, I always add parmesan or pecorino to the sauce.
Shredded smoked ham was the best filling IMO, maybe next time I'll add PINEAPPLE too!
Okay I finally baked this recipe for dinner - applying your no-knead/ 24-hr cold bulk ferment methods for the dough, your fresh pizza sauce recipe (not as thick, but worked quite well). OMG - so very, very soft and fluffy - with the spicy pepperoni, Italian cheese blend and the olive oil and oregano topping (as you have used to top your recent pizza recipes). Many thanks for this "oldie but a goodie" recipe! Photos have been posted (#301) 🍕🍕🍕 in pizza heaven right now...
wow...this channel is better than taking classes! for sure before all this debauchery I wanted to take bread making classes..to start a mini.. bread store🇨🇦💓💓💓💓
You'll definitely get more for your money here 😂
Welcome to the channel!
That is something I will try. I have to say prior programming, my processor had to reboot while viewing the title and thumbnail. Perfect.
Spectacular. I will make this 😊😊🇨🇦
That looks amazing! Im definitly going to try this. Seems like it would also work well with Pesto
Hi I'm new too your channel, so what's the difference in making the dough all in one go and letting it prove/ferment for the hour, why do the small batch first? Does it make a difference? Thanks for sharing.
Hey! Welcome to the channel :) here is an in depth video about preferments and the purpose of them - ua-cam.com/video/ElJFy8ACwEA/v-deo.html
Looks delicious!
تبدو لذيذة ، حظا موفقا 😊
what an awesome idea. looks fantastic
I had to stop myself before I demolished them all in one go 😄
@@ChainBaker that looks like a clean non messy way to eat a chicago deep dish. I love it...absolutely a winner / keeper. well done
Amazing!! Will definitely try this for sure....
Let me know how it goes ;)
@@ChainBaker I will
Hi 👋 i made this today and its sooo delicious 👍🏻👍🏻👍🏻 thank you so much 😊
Awesome! I'm glad you enjoyed it 🍕😉
Excellent. 👌
I had to laugh because I was mixing the sponge for this just reading the ingredients on your site, and I also mixed with a wooden spoon and then thought “I need to switch to a whisk”. I did mix it in a large bowl, though, due to experience with pre-ferments 😂.
Made these with something similar to soppressata. Because it has a lot more fat that pepperoni, I put it on low heat to tender out a little and used the fat to brush the dough. I grated Grana Padano on top of the rolls both before and after baking to give it another pizza element. Delicious, though a little granulated garlic sprinkled on really took them over the top! And I don’t typically put anything on my pizza!
Well, that’s as good an excuse for a cold beer as I’ve seen in a while!
Two things made for each other 😉
would be cool with a video about the diffrent kinds of dough tenderizers. one example could be oil vs yogurt
They look yummy. If I want smaller, appetizer pinwheels, I roll the dough the long way, so they’re smaller and make more, right?
That's it!
Hi! I really enjoy watching your videos. You give so much valuable tips and tricks during making of these recipes which is very helpful and motivates me to try out.. appreciate much. Also I made this turned out great and was soft and delicious. Wish I could post a pic. Thank you so much.
I'm glad you find my videos useful :) thank you 🙏
Just made it and it came out like in the video and tastes good. Some look kinda misshappen but it's my mistake.
And yes I forgot I cold fermented it for 2 days. Nice flavor
I had plenty of pasta sauce (store-bought though) so I made these pizza bans using the sauce. They were so delicious! I greatly appreciate your unique recipe. May I create a video using the photos I took during the making? Of course I will give credit to you and your channel. Just let me know.
I'm glad you enjoyed it :) sure thing! Use it. I'd be happy ;)
Thank you so much!!
So what should I do differently if I want to cold ferment this instead of doing a preferment?
This ua-cam.com/video/x-8UoEgtt48/v-deo.htmlsi=WNTOqeQieTnag27k
Thanks. Since you used 6g instant yeast, which is 1.5% yeast, I'll reduce it down to 4g for 1% or 2g for 0.5% since I like to ferment for 2 days or longer 😊
Is there any possibility to prepare this dough and then leave it overnight to bake it the next day?
Instead of making the sponge just mix all ingredients from the beginning. Lower the amount of yeast to 4g and refrigerate the dough right after kneading. You can fold it once after an hour. Then on the next day proceed with rolling, filling, etc.
Is it okay to use all purpose flour?
Yes. It should work just fine without any adjustments :)
@@ChainBaker thanks then😤👌
Dear Chain Baker,
My only disagreement with you is: not topping the buns with cheese. Using a comparison to cinnamon buns, no matter how good they may look, a cinnamon bun is not a cinnamon bun without at least an inch thick coating of glaze on top. Ok, maybe not an inch thick, but you get the idea.
Therefore, no matter how good pizza buns look (and they do look good) I don't see how they could be pizza buns without at least an inch of cheese on top of them. Ok, ok, ok. Maybe not that much cheese, but you get the idea.
A tip that I like to use when serving kids: make smaller versions for the kids. This way, the kids can eat as many of the buns/bread bowls/burgers/pizzas/etc. without overeating. Additionally, I find kids are more apt to finnish a meal if it is small enough to be "do-able", instead of being an "impossible-to-finish" adult size portion.
Thanks for the recipe.
I was considering it for a long time, but then decided that I wanted to see the swirl 😁
Charlie, do I need to make the sponge if I plan to apply your no-knead/cold bulk ferment methods for this dough? Based on your Principles of Baking videos...I think the answer is no? UPDATE: I went ahead without making the sponge - the dough is currently in the fridge until tomorrow afternoon. Pizza rolls for dinner tomorrow. 🤩 Will let you know the results..
Hey, Lan! No need for any pre-ferments when cold fermenting ;) Pizza rolls for dinner sounds like a great plan 😍
@@ChainBaker Thanks for confirming, Charlie - I checked on the dough - it is nice and puffy 🤩 - this will be #301 😉
Then planning on your Malaysian egg roti with the included homemade curry recipe for this weekend - need to get the curry leaves
@LanSmith-LovetoBake the roti and curry will be such a nice meal too 🤤 Avery approved 😁🇲🇾
@@ChainBaker 😍
It’s gonna get all Kinds wonky lol 😝
Did you squirt ketchup on top?
Sriracha
@@ChainBaker does the water source have an effect on bread? After moving into our new house, we can't get that golden brown crust on anything. It turns out pale white. The water source is well water. It's high in iron so we have a water softener
It can have an effect on fermentation. But it should not affect the crust directly. Perhaps your new oven is a bit different?!
@@ChainBaker it is a different oven. It's a double, it has a convection and a conventional. What oven characteristics can effect the crust?
It's just about the oven being more or less aggressive with the heat. Perhaps you just need to bake bread at a slightly higher temperature in this oven. If it's bigger, then it may take longer to heat up.