In the bowl of an electric mixer add the yeast, flour and salt. Add the dough hook.
510 g flour, 2 ¼ tsp active yeast, 2 tsp salt
Place a saucepan over a medium heat and add the butter and milk. Heat up until the milk has warmed and the butter has melted.
30 g unsalted butter, 240 ml milk
Set the electric mixer to low and slowly add the milk and butter mixture. Continue to mix at this speed until the milk/butter has been added and then increase the speed to medium.
Continue to mix for about 6 minutes until the dough has gone from dull and tacky to shiny and lovely and smooth. If it is not changing properly or is too wet, add a little more flour and continue to mix.
Remove the dough from the mixing bowl and lightly oil the bowl with olive oil including a little over the dough. Return the dough to the bowl and cover with clingfilm and put to one side for around 90 – 120 minutes until the dough has doubled in volume.
Once the dough has risen, remove it from the bowl onto a lightly floured work surface. Don’t worry, it will slightly deflate as the air is removed.
Lightly dust a rolling pin and roll the dough into a rectangle measuring approximately 30 cm x 60 cm.
Once rolled, sprinkle the minced garlic and herbs over the dough.
2 tsp mixed herbs, 4 cloves garlic
Then a thin layer of homemade marinara sauce leaving about 2 cm from the edges.
200 g marinara sauce
Add the pepperoni and then the mozzarella and cheddar. This is a good time to add olives etc.
500 g mozzarella cheese, 250 g cheddar cheese, 50 g pepperoni
Once you are happy with the toppings, it time to roll. Starting from the longer edge start to roll gently towards the other side creating a long Swiss roll/log effect.
Line 2 baking trays with greaseproof paper/parchment paper.
Using a pizza cutter or serrated knife, cut the rolled dough into 2 – 3 inch sections. Place the sliced pieces onto the baking trays leaving about 2 inches between them to allow for rising again.
Cover the trays with a damp kitchen towel and leave for a further hour to rise again.
Preheat the oven to 190C/375F/Gas Mark 5.
Place in the oven for 35 minutes or until they have turned a lovely golden brown. If you don’t have a fan oven you may need to rotate the trays halfway through cooking to ensure equal colour.
Once cooked, remove from the oven and leave to relax for about 10 – 15 minutes.