Pizza Dough Rolls

INSTRUCTIONS

Prepare your pizza dough through step 4 or until it has proofed for about an hour or longer.

Preheat the oven to 400°F. Grease a 9-inch round pie pan (preferably glass) with butter.

Prepare the herb butter by combining the melted butter with your dried herbs. You can of course substitute any fresh herbs you have, but may want to double the measurement. Set aside.

On a clean, flour-free surface roll the pizza dough into a long rope, about 20”. It will roll very easily. Divide the dough into 12 equal pieces with a sharp knife or bench scraper.

Take each dough ball and stretch the right side over to the left and the bottom to the top, making a few folds. Then pinch the ends of those folds to create a smooth top and sealing the seams at the bottom of the ball by pinching them together with your fingers. Continue with all 12 balls, placing them smooth side up in the pan. I got nine around the perimeter of the pan and three in the middle. They will touch slightly at this point.

Using a pastry brush, brush the butter mixture onto the rolls covering the tops and sides with the butter. Sprinkle salt on top.

Set the rolls aside for another 30 minutes with a clean dish towel covering them to proof more. Preheat your oven to 400 degrees.

Remove the dish towel and bake the rolls for 30-35 until golden brown. If you used a glass pan you can check the bottoms to see if they are golden.

Try to let the rolls rest for 10 minutes before pulling apart.