Thursday, February 11, 2010

Pepperoni Rolls

  • 1 cup warm water (105 ° to 115°)
  • 2 packages dry yeast or 2 TBSP dry Yeast
  • ½ cup (1 stick) melted butter
  • ½ cup sugar
  • 3 eggs
  • 1 tsp salt
  • 4-4½ cup all purpose flour
  • 1 Package sliced pepperoni (Don’t tell mom…she uses pepperoni sticks!)


  1. Combine the warm water and yeast in a large bowl. Let stand until yeast is foamy about 5 minutes.
  2. Stir in butter, sugar, eggs and salt. Mix in flour 1 cup at a time until dough is too stiff to mix. (I just use a wooden spoon and mix this by hand. Use at least the 4 cups. The dough will still be sticky but hard to mix.)
  3. Cover and refrigerate 2 hours up to 4 days (I forgot to mention you can totally make this ahead of time and toss it in the fridge)
  4. Turn the Chilled dough out on a lightly floured board or counter.
  5. I divide the dough into halves, then quarters and go from there. You can make these any size you would like. Just make sure they are uniform so they bake evenly. I got 10 rolls out of half of the dough.
  6. Work the dough with your hand on the floured surface. Flour your hands if necessary. Flatten and lay as many pepperoni as desired on top. Roll up and pinch edges shut with fingers.
  7. Place rolls on parchment lined baking sheet 1-2 inches apart because they will rise.
  8. Once baking sheet is full cover with dish towel and allow to rise for 1 hour.
  9. Preheat oven to 375° and bake for 20 minutes or until golden brown.
  10. Allow to cool. You can serve with Marinara sauce if you desire, or just eat them by themselves.

Recipe via

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