Pepperoni Roll

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• 1 cup warm water (100 degrees F/40 degrees C)

• ½ teaspoon white sugar

• 1 (.25 ounce) package active dry yeast

• 5 cups all-purpose flour

• ¾ cup white sugar

• 2 teaspoons salt

• 2 eggs, beaten

• ½ cup butter, melted

• 1 (8 ounce) package sliced pepperoni


Instructions Checklist

Step 1

Stir together 1 cup warm water and 1/2 teaspoon sugar in a small bowl until sugar dissolves. Sprinkle yeast over water; let stand for 5 minutes.

Step 2

Mix flour, 3/4 cup sugar, and salt in a large bowl. Stir in yeast mixture, beaten eggs, and melted butter until dough comes together. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Place dough into a greased bowl and turn to coat with oil. Cover with a light cloth; let rise in a warm place until doubled in volume, about 1 1/2 hours.

Step 3

Preheat the oven to 350 degrees F (175 degrees C). Grease a cookie sheet.

Step 4

Punch down dough; divide into 20 equal pieces about the size of a golf ball. Using your hands, flatten each piece into a small rectangle, about 4 inches square.

Step 5

Place 3 overlapping slices of pepperoni down the center of each dough square. Place another row of 3 pepperoni slices next to the first. Roll dough around pepperoni, pinch the edges closed, and place rolls on the prepared cookie sheet.

Step 6

Bake rolls in the preheated oven until bottoms are lightly browned and tops are barely golden, 14 to 16 minutes.


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