Welcome to our January Bakealong challenge hosted by King Arthur Flour. Each month, we’ll announce a new recipe for you to try, along with helpful tips and step-by-step instructions here on our blog. We invite you to bake, then share a photo of your creation, tagging it #bakealong. Now that the holidays are over, let’s take a break from sugar for awhile, shall we? Not a long while; because really, life without chocolate is just too daunting. But the heart of winter is the perfect time to turn to the savory side of baking.


And what, exactly, are Pizza Party Buns? Think cinnamon bun technique, but pizza filling. These light, airy buns are swirled with pepperoni and mozzarella atop a base of marinara sauce, making them the ideal party snack: pizza bun in one hand, favorite beverage in the other, there’s no need at all to juggle a plate and flatware. With plenty of big football games coming up, plus all kinds of other reasons to gather your friends and party, it’s time to perfect these Party Pizza Buns – and to share your taste-tempting pictures (#bakealong) with bakers around the country.



For the Pizza Dough

1 1/4 cups lukewarm milk

3 tablespoons olive oil

1 1/2 teaspoons kitchen salt

3 1/2 cups unbleached bread flour

2 1/2 teaspoons instant yeast

For the Pizza Filling

1/2 cup homemade pizza sauce

2 cups shredded mozzarella

1 cup chopped or shredded pepperoni


  • Mix everything together – by hand, using a stand mixer, or in a bread machine – to make a rough dough.

  • Knead dough until it is smooth and place in a lightly greased bowl. Cover to protect dough from drafts.

  • Let dough rise until it is just about twice the size it started, which will take about 90 minutes or longer.

  • Gently deflate dough, and transfer it to a lightly greased work surface; a silicone rolling mat works well.

  • Roll/pat the dough into a 12-inch x 18-inch rectangle and try to make the corners as square as possible.

  • Spread sauce on top crust, then sprinkle cheese evenly over sauce and top with the shredded pepperoni.

  • Starting with a long end, roll the dough into a log and cut the log into 12 to 18 pieces using dental floss.

  • Space rounds on parchment-lined or lightly greased baking sheets. Flatten them gently to about 1″ tall.

  • Give buns enough room to rise and spread out a bit. Cover and allow buns to rise for 60 to 90 minutes.

  • They should be nicely risen and puffed. Toward the end of the rising time, preheat the oven to 350°F.

  • Bake the buns for about 25 to 30 minutes, until they are light golden brown in color. Do not over-bake.

  • Remove the buns from the oven, and serve warm, with extra pizza sauce if desired. Makes 12-18 buns.

  • Pizza buns can be made ahead and stored in an air tight container for several days in the refrigerator.

  • Lay them on a baking sheet, tent with foil, and reheat in a 350°F oven for 10 to 15 minutes until warm.

KAF January 2017 Challenge