Pepperoni Rolls

Source: A Few Shortcuts

Click here to read about my experience making this recipe for my state meal challenge!

Servings: 10 (20 rolls)

Total time: 3 hours, 40 minutes

INGREDIENTS

• 1 cup warm water
• 2 Tbs dry yeast
• ½ cup butter, melted
• ½ cup sugar
• 3 eggs
• 1 tsp salt
• 4 ½ cups flour
• 1 package sliced pepperoni

DIRECTIONS

• In the bowl of a stand mixer, combine the water and yeast. Let it sit for about 5 minutes, until the yeast is foamy. 
• Stir in the butter, sugar, eggs, and salt. 
• Gradually add in the flour until the dough becomes too stiff to mix. 
• Cover and refrigerate for at least 2 hours.
• Lightly flour your work surface, then turn the dough out and divide it into about 20 equal-sized pieces (but you can make them any size you want).
• Knead each piece of dough by hand for a bit, then flatten it out into a circle. Top with a pepperoni (as much as you want—I recommend a couple layers), then roll it up like a jelly roll. Tuck the ends and pinch the seams closed.
• Line a baking sheet with parchment paper and arrange the pepperoni rolls seam-side down about 2 inches apart.
• Cover the baking sheet and let the rolls rise for about 1 hour. 
• Heat the oven to 375 degrees F and bake the rolls until golden brown, about 20 minutes.
• Brush with melted butter and serve warm, at room temperature, or chilled!