Monday, October 22, 2012

Pepperoni Rolls (from scratch)

Someone has come to my aid by submitting recipes! YAY!

If this recipe is as good as her other recipes, I can guarantee it's a winner.  And from what I've heard, it is!  Thanks, C!

Pepperoni Rolls


2 pkg active dry yeast
1/2 c warm water

2 c milk, scalded *
1/2 c sugar
1/2 c shortening
2 tsp salt
7 c sifted flour
2 eggs

* 185 degrees = 3 minutes in microwave (2 minutes, stir, 1 minute, stir)

Soften yeast in warm water (110 degrees).  Combine milk, sugar, shortening, and salt; cool to lukewarm.  Add 1 1/2 c flour; beat well.  Beat in yeast and egg. Gradually add remaining flour to form soft dough, beating well.  (Dough is stiffer than regular bread dough.)  Place in a greased bowl, turning once to grease surface.  Cover and let rise till double (1 1/2 to 2 hours).


1 pound thinly sliced sandwich size pepperoni
1 1/2 pounds grated Mozzarella cheese

Punch down and take by 1/3 cupfuls and roll to a 5"x7" rectangle on a lightly floured surface.  Arrange 6 slices of pepperoni in the center leaving a 1/4" - 1/2" margin the whole way around.  Top with 1/3 cup of grated mozzarella cheese.  Roll up from 5" side pinching and sealing edges.

Cover and let rise till double (about 45 minutes).  Bake at 350 to 375 degrees approximately 20 minutes or until golden brown. (Used reduced temperature for glass pans.)

Dough can be made the night before.  Let it rise in the refrigerator overnight.

Photos take from

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