MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pepperoni Rolls
Categories: Pastry, Beef, Snacks
Yield: 6 servings

1 c (240 miL) warm water
- (115oF/46oC)
2 1/4 ts (1/4 oz) env active dry
- yeast
1 ts Sorghum syrup or honey
2 3/4 c (350 g) A-P flour; more for
- rolling
1 ts Kosher salt
1 ts Olive oil; more as needed
Nonstick cooking spray
8 oz (225 g) pepperoni stick
+=OR=+
6 oz Pepperoni slices
1/4 c (55 g) unsalted butter;
- melted

Add the warm water to a measuring cup. Stir in the yeast
and syrup, then let stand for 5 minutes.

In the bowl of a stand mixer fitted with the dough hook,
add the flour, salt, 1 teaspoon oil and yeast mixture.
Pulse several times on low to combine, then knead on low
until the dough pulls away from the sides of the bowl,
about 5 minutes. The dough will be sticky.

Grease a large bowl with cooking spray or olive oil. Use
floured hands to remove the dough from the mixing bowl
and transfer it to the greased bowl. Cover the bowl
using a damp towel, and let the dough sit in a warm
place for 45 minutes to rise.

As dough rises, prepare the stick pepperoni (if using):
Cut the pepperoni into 2 (5") lengths. Cut each
piece lengthwise into 3 slabs, then cut each of those
slabs lengthwise into 3 even batons, forming a total of
18 pieces, each 5" long and about 1/3" wide.

Lightly spray or oil a baking sheet. When the dough is
ready, use floured hands to remove the dough from the
bowl and transfer it to a floured surface. Cut it into 6
equal portions, about 4 ounces each, and roll them into
balls. Place the balls on the prepared baking sheet.
Spray or lightly oil the top of each ball of dough and
cover the baking sheet lightly with plastic wrap. Let
sit for 20 minutes.

Set oven to 350oF/175oC. Uncover the dough. Using
floured hands, remove a dough ball and place it on a
floured work surface. Either roll or stretch the dough
into a 6" X 8" rectangle. (Be careful not to make the
dough too thin, or it will be hard to roll up the
pepperoni.)

Set a 6" edge of the rectangle facing you. Starting
about 12 inches from the short edge closest to you,
place 3 pepperoni sticks crosswise on the dough, leaving
about 12 inches between each stick.

Take the dough edge closest to you, fold it over the
first pepperoni stick, adhering the top layer of dough
to the bottom layer of dough, and then proceed to make 2
more folds away from you to enrobe the remaining 2
pepperoni sticks. If using slices, imagine separating
your dough into thirds by creating 2 crosswise rows of
pepperoni, each overlapped like a spread of cards, 6
pepperoni slices wide. Fold the dough closest to you
over the first row of pepperoni slices, then fold up the
dough to cover the second row of pepperoni slices, so
the pepperoni and dough form alternating layers.

Return the roll to the baking sheet, setting it
seam-side down. (Resist the urge to tuck in or fold over
the shorter ends.) Repeat this process with the
remaining dough balls and pepperoni sticks or slices.

Brush the rolls with the melted butter and bake until
golden brown and cooked through, 30 to 35 minutes.
Remove from the oven and brush with any remaining
butter. Let cool completely before serving.

Recipe from: Ronni Lundy

Adapted by: Sara Bonisteel

Yield: 6 rolls

RECIPE FROM: https://cooking.nytimes.com

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