Pepperoni Rolls
Relatively unknown outside of West Virginia, pepperoni rolls nonetheless make for a tasty, portable snack.
Servings: 16 rolls
Calories: 300kcal
Equipment
- Measuring cups & spoons
- electric mixer (optional)
- rubber spatula
- 2 Medium mixing bowls
- 2 Smaller bowls
- Whisk or fork
- Airtight wrap
- Bench scraper (optional)
- Kitchen scale (optional)
- baking sheet
- Silicone baking mat or parchment paper
- Pastry brush
- Kitchen towel
Ingredients
- 2 packages active dry yeast 4 ½ tsp or 14 g
- 1 c warm water about 100°F
- ¾ c white (granulated) sugar
- ½ cup melted butter
- 1 tsp salt
- 3 eggs, beaten
- 4 c all-purpose flour plus more for preparation
- 6 oz sliced pepperoni
- 8 oz shredded mozzarella
- 1 tsp Italian seasoning blend
- 4 Tbs melted butter (not a typo, you need melted butter twice)
- marinara sauce (optional, for dipping)
Instructions
- Combine yeast and warm water in a large mixing bowl or the bowl of a stand mixer. Let stand for 5 minutes to allow the yeast to "bloom" (it will turn foamy and your kitchen will smell yeasty). If your yeast doesn't bloom, it has either expired or the water was the wrong temperature.2 packages active dry yeast, ¾ c white (granulated) sugar, 1 c warm water
- Stir in the salt, sugar, melted butter, and beaten eggs.½ cup melted butter, 1 tsp salt, 3 eggs, beaten
- Beating slowly and continuously, add in the flour, 1 cup at a time. Pause occasionally to scrape down the sides of the bowl with a rubber spatula. The dough will be sticky when fully incorporated.4 c all-purpose flour
- Place an airtight seal over your mixing bowl, and place in the fridge to chill for 2 hours.
- When the dough has chilled, cover a baking sheet with parchment paper or a silicone mat.
- Generously flour a clean surface, and your clean hands, then turn out the dough onto the floured surface. Knead until the dough is less sticky and easier to handle (about 5 minutes).
- Cut the dough in half repeatedly until you have 16 even pieces, and roll them into rough balls. Keep using flour liberally to address any leftover sticky spots. A kitchen scale helps ensure your dough balls are precisely the same size.
- Flatten a dough ball until it's about ½ an inch thick.
- Sprinkle the dough ball with approximately 1/2 oz of cheese, then top with and 3-6 pepperoni slices (depending on your preference). Place your toppings more to one side.6 oz sliced pepperoni, 8 oz shredded mozzarella
- Roll the disc into a tube, starting with the side with more toppings. Curl the open ends of the tube under until the top is smooth and it's overall ball-shaped. Place each prepared roll onto a baking sheet (about 8 per sheet).
- Cover each baking sheet full of rolls with a kitchen towel and allow to proof another 1 hour (45 minutes in a hot kitchen).
- When the dough is just about proofed, preheat your oven to 375℉. Adjust your oven rack to the center position.
- Mix together the remaining melted butter with Italian seasoning, and brush over the top of each roll.1 tsp Italian seasoning blend, 4 Tbs melted butter
- Bake for 20 minutes at 375°F. Serve with tomato sauce for dipping (recommended, not required!)marinara sauce
Nutrition
Serving: 1roll | Calories: 300kcal
