Sourdough Pizza Scrolls

sourdough pizza scrolls
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We used to snack on these savory roll from Woolworths back in Australia and while browsing though bacon in the supermarket, we suddenly realized how much we miss that. I know, I know I always talk about how I like to make everything from the scratch. But I also like to grab something off the isle ‘for the road’ after grocery shopping.

They had a few different flavor combos…bacon and cheese and jalapeno and cheddar, Hawaiian… if I can remember correctly. The dough is average white bread dough, but I loved the flavors.

sourdough pizza scrolls

So here I am, recreating something along the same line, but using better wheat flour(high extraction), sourdough and totally from the scratch. As we wanted to have them for breakfast, I baked these the night before and refreshed in a moderate oven in the morning. How to refresh any bread product? bake in a 180 °C oven for 10-15minutes.

I use high extraction wheat flour or wholegrain flour from local mills for all my baking now. I was transitioning slowly over the past year. But I also test my recipes with store bought white bread flour to make it widely applicable by many. If you think my dough looks off white, now you know why.


For this recipe, I used bread flour. I needed the bite to resemble that of a pizza base. But of course you can use all-purpose flour. With all purpose however, you will get a much softer crumb and some may actually prefer it that way. Also I’m using a high extraction flour (T85) meaning it is closer to whole grain than regular white flour.

Depending on the flour you use, you might have to adjust the hydration.
All- purpose/ white bread flour – less water
Wholegrain (T85) bread flour – more water

If you want to mix, rye, spelt, whole meal etc. replace about 5-10% of the flour in the recipe with your flour of choice and may be cut back or add extra water/milk as necessary.

sourdough pizza scrolls


Ever since I used bacon fat in my burger buns (thanks to Inna @theflourfloozy) I was hooked. So I thought, this would be another recipe that this might work perfectly, and I was right!

Feel free to substitute with butter, margarine or any plant based butter


The egg adds protein and fat to the recipe, that help create body and soft crumb. But feel free to skip the egg, if you want to make this egg free. Use extra water to compensate the moisture loss. Or add 2-3 tablespoons of yogurt or tofu in place of the egg.


You can replace the milk with water, but the crumb will be less soft and more closer to that of a burger bun. Feel free to substitute with nut milk or coconut milk.


Sugar helps create the moist crumb and also gives a nice color to the exterior. Feel free to substitute with honey or maple syrup but hold some water back in this case.

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Have all the ingredients ready. Make sure the bacon fat(or butter) is at room temperature

mix starter and milk

Add milk and water (hold some water back) in a bowl and dissolve the starter and sugar. This will make incorporating easier.

place flour in the mixer

Add the flour and salt in the mixing bowl, give a quick mix. Break the egg onto the flour.


Start mixing on low speed, while gradually adding the liquid (milk,water,sugar,starter)

Add extra water if the dough seems stiff. The dough should be soft to the touch yet firm

add fat

Then add the bacon fat (or butter) a bit at a time and mix on medium speed until cleared. make sure to stop the mixer and scrap down.


Once everything is added, knead or mix for another 1-2 minutes until a semi developed dough is achieved. Check the picture, the dough is stretchy.

It is not necessary to get a window pan. But even if you did, it is fine. There will be gluten development during the bulk too

dough in a bowl

Now bring the dough on to a surface, perform a few stretch & folds and mold into a nice smooth round ball. Place in a greased bowl, cover and leave in a warm place to bulk.

The dough will be almost doubled in size. Took about 4 hours at 26 – 27°C. Time may vary depending on your temperature, and starter activity

bulked dough

This is the bulked dough.

Same-day bake
If you want to bake on the same day, you can skip the retardation and make the rolls

ready for retardation

To retard the dough, punch down and shape back into a smooth tight ball. Cover tightly and place in the fridge for several hours (up to 24 hours).

retarded dough

The dough has still grown in the refrigerator. Pull the dough out and let it thaw on the counter. The cold dough would be too tough and difficult to roll out.


Until the dough softens, prepare your toppings.

Other flavors you can try:
-jalapeno, cheddar
-caramelized onion & tomato paste
-bacon and cheese

I’m using a pizza sauce with herbs. You can also use tomato paste instead

roll out

When the dough is soft enough to handle, dust the work surface with flour and place the dough. Using a rolling pin, roll out to a rectangle. Roughly 12″ by 20″

spread with sauce

Spread a thin layer of pizza sauce. Do not go overboard with the sauce/paste as it will make it difficult to roll later.

If you need to add more sauce, you can spread some later on the proofed rolls before they go in the oven

other fillings

Add the rest of the toppings.

roll the dough

Carefully roll the dough, length wise, making sure the filling doesn’t get pushed forward.

cut in to pieces

Once done, pinch the seem so it won’t open up.

Using a sharp knife cut into 12 pieces. You can use any method you preferer to cut these. Just make sure to get a clean cut

arrange on a tray

Arrange the rolls in a lightly greased, deep baking dish. Leave enough room as they will expand while proofing and baking.

Cover lightly and leave in a warm spot to proof.

I’m using a 9″ by 13″ pan

proofed rolls

Preheat the oven to 425 °F (210°C)

Once the rolls are proofed, spray a little water (using a spray bottle) and place in the preheated oven.

Bake for about 12-15 minutes and bring temperature down to 400 °F (200°C) and bake for a further 10-15 minutes or until the top is golden brown

fully proofed scrolls
brush with butter

As soon as they come out of the oven, brush with some melted butter and leave to cool

baked rolls

When cool enough to handle, you can place them directly on the wire rack to cool further. Or you can serve them warm.

Store completely cooled scrolls in an air tight container for up to a day ( 22-25 °C room temp) or you can place in the fridge to keep for longer

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  1. The next time I make my sourdough sandwich buns, I will use bacon fat instead of butter. I make bacon almost every morning for my family and this is a great way to use the fat and not throw it away!

  2. I have made these twice now and they are a hit with my boys. Great snack and they keep well though they do not last longer than two days!!

  3. I’m really enjoying making these — they’re a great bake to mix up by using different toppings & they freeze so well.
    — I’m wondering if it’d work to substitute with 00 flour to get a dough even closer to a regular sourdough pizza base?

    1. It’s great you are enjoying this recipe :).

      While you can use 00pizza flour to this, I am not sure if the dough would be similar to a pizza base. This recipe has enriching ingredients that makes the bread soft. If you eliminate eggs, sugar and milk, the dough will be closer to a neapolitan. Hope this helps :).

    1. The dough is proofed(bulked) in the fridge. Are you referring to the scrolls that are shaped? If so yes these can be slow proofed in the fridge (covered) but the might need some time at room temperature to fully proof. You can decide that by looking at them/doing a poke test in the morning to see if they need more proofing. If not they can be baked. Hope this helps.

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