Sourdough Discard Pizza Pull Apart Rolls Recipe
Yield: 24 rolls
These Sourdough Discard Pizza Pull-Apart Rolls are soft, cheesy, and filled with pepperoni and melty mozzarella, then brushed with warm garlic butter. Ready in just two hours, they’re an easy sourdough discard appetizer for pizza night, game day, New Year’s Eve, or any occasion that calls for a shareable snack!
Ingredients
Sourdough Discard Dough
- 220 grams milk, warm 3/4 cup + 3 Tablespoons
- 100 grams sourdough discard, room temperature 1/3 cup
- 1 egg room temperature
- 57 grams unsalted butter, melted 4 Tablespoons
- 24 grams sugar 2 Tablespoons
- 450 grams bread flour 3 cups + 3 Tablespoons
- 7 grams instant yeast, see notes for 100% sourdough option 2 teaspoons
- 9 grams salt 1 ½ teaspoon
- 1 gram Italian seasoning 1 teaspoon
- 3 grams garlic powder 1 teaspoon
Pizza Filling
- 175 grams mozzarella cheese, shredded 1 1/2 cups
- 55 grams pepperoni, chopped about 30 thin slices
Pizza Topping
- 50 grams mozzarella cheese, shredded 1/2 cup
- 20 grams pepperoni, chopped about 10 thin slices
Garlic Butter
- 57 grams unsalted butter, metled 4 Tablespoons
- 1 gram Italian seasoning 1 teaspoon
- 3 grams garlic powder 1 teaspoon
- 6 grams Parmesan, grated 1 Tablespoon
Instructions
Mix Dough
- If you prefer a 100% sourdough option, see notes below!To a bowl of a stand mixer, add the warm milk, room temperature sourdough discard, egg, melted butter and sugar to the bowl of a stand mixer with a paddle attachment. Mix on low speed until smooth.Reminder: The temperature of the warm milk and melted butter was 110 degrees F. Any hotter can kill the instant yeast. You can use sourdough discard straight from the fridge, but this can slow down the rise time. This dough can also be kneaded by hand. I would increase the kneading to 10-15 minutes.220 grams milk, warm, 57 grams unsalted butter, melted, 100 grams sourdough discard, room temperature, 1 egg, 24 grams sugar
- To the wet ingredients, add the flour, instant yeast, Italian seasoning, garlic powder and salt. With the hook attachment, mix again on low speed. Stop to scrape the sides of the bowl to incorporate all the dry ingredients and then continue to mix on medium speed for 6-8 minutes.You’ll know the dough has been kneaded completely when it is smooth and elastic. The dough will completely pull away from the sides of the bowl when it is being kneaded and it will pass the windowpane test.450 grams bread flour , 7 grams instant yeast, see notes for 100% sourdough option, 9 grams salt, 1 gram Italian seasoning, 3 grams garlic powder
- Remove the dough and place it in a lightly greased bowl and cover
BULK RISE:
- Place the dough in a warm place in your kitchen and allow the dough to double in size.In my 70 degree F proofing box, this took about 1 hour. The bulk rise greatly depends on the temperature of your dough and kitchen. If you have a colder kitchen, the rise time will take longer. If your kitchen runs warm, the first rise will take less time.*See notes for Make-Ahead Options*
SHAPE:
- Once the dough has doubled in size, punch the top of the dough to remove all the air bubbles. Then, place the dough on a lightly floured work surface.
- With a bench scraper, divide the dough into 24 equal pieces (about 38 grams each).
- Roll each piece of dough into a ball, then flatten it slightly to create a well in the center. Add about 10 grams of the cheese and pepperoni filling. Pull the edges of the dough up and over the filling toward the center, then pinch the seams together tightly to seal.Flip the dough over so the seam is facing down. Cup your hand around the dough and gently roll it in a counterclockwise motion on a clean work surface to create a smooth, tight ball. Place the shaped roll in a 12-inch cast iron skillet and repeat with the remaining dough.If your cast iron is seasoned, you shouldn’t need to grease it, but you can lightly grease the pan just to be sure. If you don’t have a cast iron pan, grease a 12-inch metal cake pan or 9x13 metal baking pan instead.175 grams mozzarella cheese, shredded, 55 grams pepperoni, chopped
Second Rise
- Once shaped, cover with plastic wrap and let the dough rest for its second rise. The final proof is complete when the rolls have grown and look puffy. This took about 30-45 minutes.
Bake
- Preheat the oven to 350 degrees F and bake for 20 minutes. Carefully remove the rolls from the oven, sprinkle the remaining shredded cheese and pepperoni on top of the rolls, then carefully return the rolls back into the over. Tent a piece of aluminum foil on top of the rolls and continue to bake for another 20-25 minutes or until the buns are beautifully golden brown and the internal temperature is 190 degrees F.50 grams mozzarella cheese, shredded, 20 grams pepperoni, chopped
- Remove the Sourdough Discard Pizza Pull Apart Rolls from the oven.
Garlic Butter
- In a small bowl, whisk together the melted butter, garlic powder, Italian seasonings and Parmesan cheese. While the buns are still warm, brush the tops of each roll with garlic butter, serve warm with marinara or pesto and enjoy!57 grams unsalted butter, metled, 1 gram Italian seasoning, 3 grams garlic powder, 6 grams Parmesan, grated
Notes
If you prefer a 100% Sourdough Pizza Pull Apart Rolls, use my 100% Sourdough Dinner Rolls recipe instead (be sure to add the Italian season and garlic powder as well), then follow the recipe above!
MAKE-AHEAD Option
If you are looking to prepare these Sourdough Discard Pizza Pull Apart Rolls in advance – here are some options and tips! Option 1: Prepare the dough and once it has doubled in size, cover the bowl and chill the dough in the fridge overnight. The following morning, shape the pizza rolls and allow them to rise and get fluffy in a warm place before baking as normal. Option 2: Prepare the dough and shape the pizza rolls the night before, then pop the covered baking dish into the fridge overnight. Pull out the unbaked rolls 1-2 hours before baking to allow them to rise and get fluffy in a warm place. Option 3: Prepare the dough and shape the pizza rolls, then pop the covered baking dish into the freezer. Once frozen solid, about an hour or so, place the sourdough discard pizza rolls into a freezer-safe bag and store for 2-3 weeks for the best results. When ready to bake, place the frozen rolls on a parchment paper-lined baking sheet. Cover and place them in the refrigerator the night before. The following day, take them out of the fridge and allow them to rise in a warm place, about 1.5-2 hours, or until fluffy. Bake as normal. Bake, Freeze & Reheat Otherwise, you can bake the pizza rolls as normal, then allow them to cool to room temperature. Cover the rolls tightly with plastic wrap and place them in a freezer-safe bag. When ready to enjoy, allow the rolls to thaw on the counter top at room temperature. Once thawed, reheat them in a 350 degree F oven for about 8-10 minutes or until warmed through.Ingredients & Substitutions
- Milk – Use warm milk and melted butter, but make sure the mixture isn’t hotter than 110°F. Too much heat can kill the instant yeast and discard and prevent your dough from rising properly. I used whole milk in this easy homemade dinner roll recipe, but non-dairy options like almond milk works just fine.
- Sourdough Discard – I use fresh, room temperature sourdough discard that’s no older than 1-2 days. You can use older discard, but it will bring a more tangy flavor to the rolls. If using discard straight from the fridge, it’ll slow down the rise time. By the way, you can swap in the same amount of active starter (grams).
- Sugar – If you’d prefer a natural sweetener, you can use the same amount of honey by weight.
- Flour– You can use all-purpose flour for these rolls, but I recommend bread flour. Its higher protein content results in softer, fluffier dinner rolls.
- Instant yeast – I used instant commercial yeast for this recipe, not active dry yeast. Active dry yeast needs to be dissolved in liquid to activate and takes longer to rise dough. Instant yeast, in contrast , can be added directly to dry ingredients, and it works much faster.
Nutrition
Serving: 1roll | Calories: 164kcal | Carbohydrates: 16g | Protein: 6g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 265mg | Potassium: 59mg | Fiber: 1g | Sugar: 2g | Vitamin A: 211IU | Vitamin C: 0.01mg | Calcium: 68mg | Iron: 0.3mg
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