Ingredients (for BB-CEC20, makes 12 rolls):
Traditional Pizza Dough:
-
1-1/4 cups (300mL) water
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1-1/2 Tbsp. (20g) olive oil
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3-3/4 cups (480g) bread flour
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1-1/2 Tbsp. (17g) sugar
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1 tsp. (5.6g) salt
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1-1/2 tsp. (4.2g) active dry yeast
Filling:
Condiments:
1
Make sure the kneading blade(s) are properly attached. Add the Traditional Pizza Dough ingredients to the baking pan in the order listed. Select and start the appropriate course.
BB-PDC20: #11 DOUGH
BB-PAC20: REGULAR DOUGH
BB-CEC20/BBCC-X20: BASIC DOUGH
BB-HAC10: DOUGH
2
When the course completes, remove the dough from the baking pan onto a lightly floured surface. For 2-lb. breadmaker, cut the dough into 12 pieces. For 1-lb. breadmaker, cut the dough into 6 pieces.
3
Using your hands or rolling pin, roll each piece of dough into a long cylinder, 2 times the length of sausage. Start from one end of a sausage, roll to enclose, place the roll on a baking pan (lightly greased or parchment lined) with end of the dough facing down. Repeat step to make other rolls.
4
Cover with a cloth and allow to rise until they have doubled in size, about 30-40 minutes.
5
Preheat oven to 425°F. Spray water lightly (not included in the ingredients list) over the rolls to wet surface and bake for 12-15 minutes or until golden brown.
6
Serve with condiments. Enjoy!
