Inspired by a classic West Virginia recipe, spicy pepperoni is enveloped in a soft yeast roll in these Homemade Pepperoni Rolls...
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.
Every city and town, every state has a food or dish that they are just known for.
For Philadelphia, it may be the cheese steak. For Texas as a whole, it may be barbecue.
But for my home state of West Virginia, it is the pepperoni roll.
I have lived and traveled outside of the great mountain state, but there is nothing out there anywhere that is quite like the fresh baked and homemade pepperoni rolls that comes from the local bakeries and home kitchens of my home state.
The now-iconic Lay's "Do Us A Flavor" campaign has returned, and they are wanting YOU to come up with a potato chip flavor idea that best represents your hometown or state. :)
What will my entry be? A pepperoni roll flavored potato chip, of course! You can find out why my flavor idea has to be the best one by baking up your own batch of my homemade pepperoni rolls... ;)
Homemade Pepperoni Rolls
by
Prep Time: 2 hours, 20 minutes
Cook Time: 10-12 minutes
Ingredients (12 pepperoni rolls)
- 2 packages rapid rise dry yeast
- 1/2 cup warm water
- 2 cups milk, scalded
- 1/2 cup sugar
- 6 tbsp butter, softened
- 1 tsp salt
- 6-7 cups all-purpose flour
- 2 eggs, well beaten
- About 14oz of a pepperoni stick, sliced into 3 to 4 inch sticks
- Olive oil, for brushing
Instructions
In a small bowl, soften the yeast in the warm water.
In large bowl, combine the hot milk, sugar, butter, and salt. Cool to lukewarm.
Blend in 1 cup of flour and beat until smooth. Stir in the yeast/water mixture. Add in half of the remaining flour and beat again. Beat in the eggs. Beat in the last of the flour to make a soft dough.
Turn the dough onto a lightly floured surface. Cover with a clean towel and let it rest 5-10 minutes.
Knead the dough until smooth & elastic. Grease a large bowl with a little olive oil (about 1 tbsp). Form the dough into a ball, place in the greased bowl, and then turn the dough to bring the greased side to the top. Cover and let rise again until almost doubled- about 45 minutes.
Punch down the dough, pull the outer edges to the center, and turn completely over in the bowl. Cover and let rise again until almost doubled- about 45 minutes.
Preheat your oven to 400 degrees.
Punch down the dough again and turn onto a lightly floured surface.
Divide the dough into 10 even large balls. Flatten each dough ball to resemble a small pizza dough round. Line 3-4 pepperoni sticks in the middle of each dough ball. Pull the sides up and together, and then the ends up and together. Pinch all the edges to together, and then give the dough ball a quick roll to smooth it all out. Repeat this for each ball of dough.
Place the pepperoni rolls on lightly greased or parchment paper lined baking sheets. Brush the top of each roll with a little olive oil. Cover each baking sheet with a clean cloth, and let rise again 15-25 minutes.
Bake at 400 degrees for 10-12 minutes, or until the rolls are lightly golden brown. Allow to cool and then enjoy!
**Adapted from a recipe for Yeast Dinner Rolls in the Culinary Arts Institute- The American Family Cookbook.
You just can't go wrong with these, folks. Spicy pepperoni enveloped in a soft yeast roll? Absolute perfection. And these rolls are hearty enough to make a tasty and fulfilling lunch or dinner.
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