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Pepperoni Rolls
Pepperoni Rolls
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
220 minutes
Irresistible pepperoni rolls, a party favorite from West Virginia, are stuffed with buttery-soft dough and plenty of pepperoni, perfect for snacking or lunch.
Ingredients:
  • 1/4 cup warm water
  • 1 (.25-ounce) package (2 1/4 teaspoons) active dry yeast
  • 3 1/2 cups (451g) all-purpose flour, divided, plus more if needed
  • 1 teaspoon salt
  • 8 tablespoons (113g) unsalted butter, divided
  • 2 tablespoons honey
  • 3/4 cup buttermilk
  • 1 large egg
  • 8 to 9 ounces (about 144 slices) thinly sliced pepperoni
Instructions:
  • Activate the yeast and prepare the flour: In a small bowl, mix 1/4 cup warm water with yeast, allowing it to dissolve and become creamy for about 5 minutes. In a large mixing bowl, combine 3 cups (387g) flour and salt.
  • In a small saucepan over medium-low heat, melt 4 tablespoons of butter. Add in the honey and milk, whisk until just warm (avoid boiling). Remove from heat and whisk in the egg.
  • Prepare the dough by combining the water and yeast with the flour and buttermilk. Stir with a wooden spoon until a sticky dough forms. Gradually incorporate the remaining 1/2 cup (64g) of flour as needed, maintaining a soft, kneadable consistency. Transfer to a clean, unfloured counter and gently knead by hand for about 5 minutes until smooth. Place the dough in a greased bowl, cover, and let it rise on the counter until doubled in size, about 1 to 2 hours.
  • Preheat the oven to 350°F. Place racks in the top and bottom thirds and prepare two baking sheets with parchment paper.
  • Cut the dough into 12 equal pieces and allow them to rest on a lightly floured surface for 10 minutes. Melt the remaining 4 tablespoons of butter. Divide the pepperoni into 12 approximate piles.
  • Shape the rolls by patting each piece of dough into a slightly imperfect 4 to 5-inch square. Layer the pepperoni slices over the dough, leaving a 1/4-inch border. Roll up the dough, firmly pinch to seal, and place seam-side-down on a baking sheet. Repeat for the remaining dough to make 6 rolls per sheet. Brush with half of the melted butter, cover with a dish towel, and let rise for 30 minutes - they won't visibly puff up.
  • Bake the rolls: Bake in the oven at 375°F until lightly browned, 30 to 40 mins, rotating halfway through. Brush with remaining butter once out of the oven. Serve warm or at room temperature. Store at room temp in a sealed bag for up to 3 days or freeze individually wrapped rolls for up to 1 month. To thaw, leave out and warm in the microwave for 15-30 seconds. Enjoy! Give us your feedback below!

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