Pepperoni Rolls
These are the amazingly unique pepperoni rolls found in almost all convenience stores in West Virginia and Southwestern PA. A slightly sweet fluffy dough with spicy pepperoni makes for a delicious treat!
INGRIDIENT
DIRECTION
Step: 1
Dissolve 1/2 teaspoon sugar in 1 cup of warm water in a small bowl. Sprinkle yeast over the water and let stand for 5 minutes.
Step: 2
Mix flour, 3/4 cup sugar, and salt in a large bowl. Stir in the yeast mixture, beaten eggs, and melted butter. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
Step: 3
Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 1/2 hours.
Step: 4
Preheat an oven to 350 degrees F (175 degrees C). Grease a cookie sheet.
Step: 5
Punch down the dough, and divide it 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. Place 3 slices of pepperoni down the center of each dough square, overlapping the slices. Place another row of 3 slices next to the first. Roll the dough around the pepperoni slices, pinch the edges closed, and place the rolls on the prepared cookie sheet.
Step: 6
Bake the rolls in the preheated oven for 14 to 16 minutes, until the bottoms are lightly browned and the tops are barely golden.
NUTRITION FACT
Per Serving: 247 calories; protein 6.6g; carbohydrates 31.6g; fat 10.3g; cholesterol 42.6mg; sodium 458.5mg.
The quality of the flour could make a real deal to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re making wholemeal bread , which doesn’t always getting bigger as well as white bread.
To make this in a dough , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then finish it off the next day.
