Bake Along #96 – Pizza Pinwheels

Bake Along #96 – Pizza Pinwheels
Breads Savory

Bake Along #96 – Pizza Pinwheels

Most of the times, my family waits patiently, to even taste what was being baked, until I finish taking all my photos. But today was not one such day!! Irresistibly tempting!!

I wanted to have a fool proof cottony soft rolls. The addition of baking powder gives that extra softness to the texture. Milk powder, being one of the ingredient adds richness. That little butter and oil together as fat is subtle without making it very buttery.

This is such a versatile dinner roll. Any filling can be added as per your choice to make it wholesome. You might wonder why there aren’t any chicken pieces out there in my roll


  • All-purpose flour – 2 1/4 cup
  • Instant yeast – 1 1/2 teaspoon
  • Salt – 1 teaspoon
  • Sugar – 2 tablespoons
  • Milk powder – 2 tablespoons
  • Baking powder – 1/2 teaspoon
  • Butter – 1 tablespoons, melted
  • Olive oil – 2 tablespoons
  • Egg – 1, beaten
  • Milk – 3/4 cup, luke warm

Filling –

  • Tomatoes – 4, large – Pureed
  • Garlic – 5 pods
  • Chilly flakes – 1 tablespoon
  • 1/4Mixed spices – 2 tablespoons
  • Salt – 1 teaspoon, adjust
  • Olive oil – 2 tablespoon
  • Water – 1/4 cup
  • Corriander leaves – 2 tablespoons
  • Capsicum – 1/2 cup, finely chopped
  • Cheddar cheese – 1/2 cup
  • Egg – 1/2, beaten
  • Milk – 1 tablespoon


1. Add Flour, yeast, salt, sugar, milk powder, baking powder, melted butter, oil, egg in the bowl of your electric beater.

2. Beat for 1 minute on medium speed until just all the ingredients are combined together.

3. Pour the luke warm milk while the mixer is still running.

4. Beat in medium speed until milk is completely incorporated in the dough.

5. Continue beating on medium high speed for 5 to 8 minutes until the dough becomes smooth and shiny. You are developing the gluten at this stage. If you are kneading by hands, make sure to knead for 10 minutes.

6. Transfer the dough in a bowl coated with oil. Make sure to coat oil all over the dough. Cover the bowl with a damp cloth and leave in a warm place for 1 to 1.5 hours to double in volume.

7. Until the dough is resting, prepare the sauce for filling. Heat oil in a saucepan. Fry the garlic pods for a minute. Make sure the garlic pods don’t brown.

8. Add the tomato puree and let it boil. Add water and once it boils bring down flame to low.

9. Add salt, chilly flakes, spices and mix well.

10. Once the sauce has thickened enough, add chopped corriander leaves and let it cool.

11. Check if the dough is double in volume.

12. Punch it down. Release air from the dough and knead it briefly.

13. Roll the dough into a rectangle which is 1/4 inch thick.

14. Spread the sauce all over the rolled dough.

15. Sprinkle finely chopped capsicum/any toppings of choice and the grated cheese.

16. Roll the dough lengthwise.

17. Use a sharp knife to cut them vertically down. I got 20 individual rolls.

18. Line a baking tray with oil and place the rolls spaced just an inch apart. Cover with damp cloth and let it prove again for 15 minutes until they double in size.

19. Mix together half the egg and 1 tablespoon of milk and brush the top of the rolls for egg-wash. Bake in pre- heated oven for 15 minutes at 200 degree C.

20. As soon as the rolls are out of the oven, brush them with olive oil.

They are best to be served hot from the oven. The rolls are just right to be served as it is. You could also choose to serve them with any dips of your preference. I liked them as it is.

The moment you are brushing the rolls with oil, you will realize how unbelievably soft they are.

I gobbled 3 rolls in one go, just when I was still photographing them