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Pepperoni Rolls
Recipe makes 20 pepperoni rolls
Ingredients
- 1 cup warm Water (100 degrees F / 40 degrees C)
- ½ tsp white Sugar (#1001857)
- 1 (.25 oz) package active dry Yeast (#110400)
- 5 cups all-purpose Flour (#100200)
- 3/4 cup white Sugar (#1001857)
- 2 tsp Salt (#110600)
- 2 Eggs, beaten
- ½ cup Butter, melted (#180140)
- 8 oz sliced Pepperoni (#250100)
Directions
- Dissolve ½ tsp sugar in 1 cup warm water in a small bowl. Sprinkle yeast over the water and let stand for 5 minutes.
- Mix flour, 3/4 cup sugar, and salt in a large bowl. Stir in the yeast mixture, beaten eggs, and melted butter.
- When the dough is pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F) (27 to 35 degrees C) until doubled in volume, about 1-½ hours. Preheat an oven to 350 degrees F (175 degrees C). Grease a cookie sheet.
- Punch down the dough and divide it into 20 equal pieces about the size of golf balls. Using your hands, flatten each piece into a small rectangle, about 4 inches square. Place 3 slices of pepperoni down the center of each dough square, overlapping the slices. Place another row of 3 slices next to the first. Roll the dough around the pepperoni slices, pinch the edges closed and place the rolls on the prepared cookie sheet.
- Bake the rolls in the preheated oven for 14 to 16 minutes, until the bottoms are lightly browned and the tops are barely golden.
Ingredients
Directions
