Drain and tear the ball mozzarella. Cook and dice the sausages. Tear the handfuls fresh basil leaves.
And the rest...
- 1 Put the white bread mix in a large mixing bowl, add the warm water and olive oil. Mix with a wooden spoon to form a shaggy dough.
- 2 Turn this out onto a work surface and knead for 10 minutes. This is a fun thing for kids to do, but it is hard work so they might need help to firmly knead the dough until it is silky-smooth and elastic.
- 3 Alternatively, use a mixer fitted with a dough hook to knead the dough for 5 minutes. It should be silky and slightly shiny and stretch when pulled apart, rather than breaking.
- 4 Cover the bowl with cling film or a damp tea towel and set aside for 15 minutes. Meanwhile, preheat the oven to 200°C, 400°F or gas mark 6 and lightly grease a 12-hole muffin tin with olive oil.
- 5 Gently punch any air out of the rested dough and roll it out on a lightly floured worktop, to form a rectangle about 35 x 20cm. You can gently pull the dough into shape if rolling gets too tricky. Just make sure the thickness is as even as possible.
- 6 Spread the rectangle with the pizza sauce, going right to the edges. Scatter evenly with the mozzarella, sausage and basil. Roll up tightly from one of the long sides to make a long sausage.
- 7 Cut into 12 even pinwheels with a sharp, serrated knife (it's best if adults do this bit). Pop each pinwheel in a greased muffin hole, swirly-side upwards.
- 8 Cover loosely with cling film or a damp tea towel and leave in a warm place for 15 minutes. The rolls will puff up – this is the yeast going to work.
- 9 Bake for 25–30 minutes until the rolls are well risen and golden. They will all be slightly different, but they are not meant to look perfect!
- 10 Let them cool for 10 minutes before turning out of the tin and make sure they aren’t too hot before eating them as melted cheese can burn little mouths.