West Virginia Pepperoni Rolls
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Soft and fluffy bread surrounding pepperoni makes this a portable lunch. WV pepperoni rolls are an easy to make and absolutely delicious.
Ingredients
- 2 cups (300g) flour
- 5 oz (140g) pepperoni, sliced or sticks
- ½ cup (120mL) water
- 1 large (50g) egg
- 2 tbs (30mL) oil
- 2 tbs (25g) sugar
- 1 tsp (3.5g) yeast
- ½ tsp (2.5) salt
Instructions
- Dissolve yeast into warm water and let sit for 5 minutes. Mix in oil and egg.
- In a large bowl, add remaining ingredients except the pepperoni and stir until a shaggy dough forms.
- Knead about 10 minutes or until the dough is easily stretched without tearing and no longer sticks to your hands.
- Place in a bowl and cover. Let rise until at least double in size, about 90 minutes to 2 hours.
- Remove from container, knock down the dough and separate into 5 pieces.
- Press each piece into circles, about 4 1/2" (11.5cm) in diameter.
- In the middle of each piece, place 1/2 to 1 oz of pepperoni. Fold the top down about 1/3 way toward center and bring bottom of dough up to overlap. Pinch and fold over sides.
- Place seam side down on a parchment-lined or non-stick baking sheet 1/2" (1.25cm) apart and cover with a clean dry cloth or cling wrap. Let sit 60 minutes.
- When there is 15 minutes left on the timer, preheat the oven to 375F (190C.) Remove cover.
- Bake 15-20 minutes or until golden brown. Center should reach 190F (90C.)
- Cool on a wire rack before serving
Notes
If you are having difficulty learning how to knead sticky dough, feel free add up to 1/3 cup flour.
An important note on dry yeast: Instant dry yeast is used in this recipe, which can be mixed directly into the dry ingredients or dissolved in water before mixing. If you're using active dry yeast, modern varieties generally don't need to be dissolved in warm water first, although some manufacturers still recommend it. Rapid-rise yeast may affect rising times.
Always check the manufacturer's instructions on your yeast package for the best results.