I started this last week and it went over really well! I have a new recipe this week. Pepperoni Rolls! Did I mention that this is a 2 for 1 deal?! Not only is this a great recipe for Pepperoni Rolls, but the dough make the most awesome dinner rolls too!
My family loves these. The recipe is my Grandmother’s and my Mom’s. Pepperoni Rolls are apparently really big in West Virginia where my mom went to high school.
Nothing beats the smell of fresh baked Pepperoni rolls, because it was usually an all day baking marathon. She would make fresh bread and Pepperoni Rolls, and sometimes homemade pigs in a blanket. If I was really lucky, she would bring them fresh to school for my lunch!
These are really great for lunch boxes with back to school season coming. Everybody is always trying to figure out something new and exciting out for the lunch box, this is it! These are really great for so many different occasions!
The recipe I am going to give you is for a super easy bread dough. You can use any kind of bread dough. Even the stuff in the freezer section!
- 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!)
- Combine the warm water and yeast in a large bowl. Let stand until yeast is foamy about 5 minutes.
- 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.)
- 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)
- Turn the Chilled dough out on a lightly floured board or counter.
- 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.
- 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.
- Place rolls on parchment lined baking sheet 1-2 inches apart because they will rise.
- Once baking sheet is full cover with dish towel and allow to rise for 1 hour.
- Preheat oven to 375° and bake for 20 minutes or until golden brown.
- Allow to cool. You can serve with Marinara sauce if you desire, or just eat them by themselves.
Now…to show you what wonderful dough this is. I made half the recipe Pepperoni rolls and the over half dinner rolls.
**Dinner rolls was the original intention of this dough recipe. Make dough same as above. Just roll them into rolls and place in a greased pan. For half a recipe place in 8×8 or for a full place in a 9×13 bake for the 15 to 20 minutes or until golden! These are so yummy with any meal! I make them on holidays and they are gone so quickly!
***In a first attempt to make these dairy free I used the butter flavored Crisco instead of butter and they turned out really well!***