Pepperoni Rolls
 
Prep time
Cook time
Total time
 
A great snack roll that is stuffed with pepperoni and cheese.
Author:
Recipe type: Bread
Serves: 16 rolls
Ingredients
  • 1 ½ c whole milk
  • ⅓ c honey
  • ¼ c vegetable shortening
  • 3 T unsalted butter
  • 2 eggs
  • 5 – 5 ½ c flour
  • 2 ¼ t instant/rapid-rise yeast
  • 2 t salt
  • 1 6 oz package sliced pepperoni
  • 8-16 oz mozzarella cheese
Instructions
  1. In a microwave safe bowl or large measuring cup, combine milk, honey, shortening and butter and microwave for about 2 minutes until the shortening and butter are almost melted. Whisk together to finish melting.
  2. Allow to cool to about 110 degrees and then whish in one egg.
  3. In the bowl of a stand mixer fitted with the dough hook attachment, add 5 c flour, yeast and salt. Turn mixer on low to mix dry ingredients together.
  4. With mixer on low, slowly stream in the milk mixture. Continue mixing on low until the dry ingredients are mixed in with the wet and a dough forms.
  5. Turn mixer up to medium-low and knead dough for about 8 minutes. After about 4 to 5 minutes the dough should start to pull away from the sides of the bowl while remaining attached at the bottom (don’t worry if it pulls away, grabs on and pulls away again). If you don’t see this start to happen add more flour, 2 T at a time. Continue mixing until the dough is smooth and elastic.
  6. Turn dough out onto a lightly floured surface and knead to form a smooth round ball. Place the dough into a large oiled bowl and cover the bowl tightly with plastic wrap that’s been sprayed with cooking spray. Let rise in a warm place for an hour to an hour and a half until doubled.
  7. Turn dough out onto a very lightly floured counter and stretch into a long rectangle about 10 inches by 4 inches. Use a pastry cutting to cut dough into 16 equal portions.
  8. Working one piece of dough at a time, stretch dough into a 4 inch square. In the middle of the square overlap 6 pieces of pepperoni, 3 at a time leaving a half inch at the top and bottom. Top pepperoni with 1-2 T of mozzarella cheese.
  9. Fold the sides of the dough over the pepperoni, then tuck the top and bottom ends up, pressing to seal. Place dough seam side down on a parchment lined baking sheet.
  10. Cover rolls lightly with plastic wrap that has been sprayed with cooking spray. Allow to rise in a warm place until double in size, about 45 minutes to an hour.
  11. Beat remaining egg with a tablespoon of water. Brush egg over top of rolls.
  12. Bake in a 350 degree oven for 28 to 30 minutes until golden.
  13. Cool on baking sheets for about 10 minutes and then slide parchment onto a wire rack to cool completely. When cool wrap tightly in plastic wrap and store in a plastic bag.
Recipe by Gravel & Dine at https://gravelanddine.com/pepperoni-rolls/