Pizza French rolls

Ingredients for 1 servings:

• 160 g butter
• 250 ml milk
• 1 cube of fresh yeast
• 500 g wheat flour type 550
• 1 tbsp, heaped sugar, brown
• 1 tsp, heaped salt
• 1 tbsp, heaped herbs, Italian, dried
• 1 egg(s), beaten
• 150 g pizza sauce
• 50 g salami, in thin slices
• ½ onion(s)
• ¼ bell pepper(s), red
• 100 g grated cheese (e.g. Gouda)
• Flour for the work surface
• possibly dried Italian herbs for sprinkling on the topping

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 3 hours 50 minutes

sophisticated, for 12 rolls

Melt the butter in a small saucepan on the stove over low heat. Remove from the heat, add the cold milk, and crumble in the yeast cube. Stir until smooth. In a bowl, mix the flour with the sugar, salt, and herbs. Make a well in the flour. Pour in the yeast milk and cover with a little flour. Let it rest for 10 minutes. Add the egg and knead everything into a smooth dough. Cover the dough and let it rest in a warm place for 1-2 hours. In the meantime, for the topping, dice the salami slices. Finely slice or strip the onion and bell pepper. Roll out the dough on a floured surface into a rectangle (approx. 40 cm x 60 cm). Spread thinly with the sauce, leaving a 2 cm border free at the top. Top with the onions and bell pepper. Then sprinkle the salami cubes and 50 g of cheese evenly over the top. If you like, sprinkle the filling with some Italian herbs. Roll the dough tightly, starting from the bottom long side. Cut the roll diagonally into 12 pieces (the dough pieces are shaped like an isosceles trapezoid when viewed from above). Place the dough pieces, wide side down, on two baking sheets lined with baking paper. Using a wooden stick, press them into the center of the narrow side from above to create the typical Franzbrötchen shape. Sprinkle the rolls with the remaining cheese. Now preheat the oven to 200°C (top/bottom heat). Place each tray in the oven for approx. 18-20 minutes, until the cheese is golden yellow. Let the rolls cool on a rack. Tip: The dough can also be covered with a damp cloth and refrigerated overnight, but it should then stand at room temperature for at least 1 hour before further use. The dough roll can also be cut into slices. This creates pizza rolls. The topping can be varied according to taste, but shouldn’t be too thick.