Pepperoni Rolls
When I was a young girl we lived down the road from a golf course. And by "down the road" I mean, it was like 2 miles up hill, both ways! Nevertheless. I would ride my bike or take the riding lawn mower, depending on how lazy I was feeling, up to the club house where they kept luscious, fluffy, freshly baked pepperoni rolls. They were laid lovingly in a large glass jar just waiting for an unsuspecting pre-teen girl, or hungry golfer, to happen by.
And happen by a couple times a week, I did! I couldn't get enough of the spicy layers of pepperoni or the delicate folds of sweet dough. It was many years later, after moving away from the area that I came across a recipe to make my own.
I tried many after that first one, trying to find just the right combo of sweet to salty to spicy. Some called for stick pepperoni others for sliced. One put herbs in the dough. Another included cheese inside.
Finally I have found that sweet spot. You know the one I'm talking about. Right there between "yeah, these are good" and "MAN! I gotta write my momma about these"!
Yeah! I had tweaked all those recipes to make the recipe! Easy. Few ingredients. Relatively quick. And delicious.
First bite and I was back to my childhood. The one where not much attention was paid to a pre-teen girl riding a lawn mower on a country road to pick up pepperoni rolls! I was never happier. Except when I got married. Oh, and then when I had my children. Ok, so after all that, then I was never happier!
But enough going on and on about it. I suppose you would like the recipe. And since you put up with all my ramblings, I owe it to ya. These are pictures of how I roll them. Simple enough don't ya think? I mean it isn't rocket science.
Then I usually top them with and egg wash. I put a bit of sugar in that as well. Typically I would use grated parmesan cheese, but found my wedge was all gone from the fridge.
The egg wash gives it a golden brown appearance and a slight crispness to the crust.
I am so stoked about having these little beauties figured out. I hope you enjoy them as much as I do!
Please leave me a comment and let me know what you think!
Pepperoni Rolls
Makes about a dozen rolls.
1 1/2 cups water, approx 100-105 degrees
1/3 cup sugar
1 package active dry yeast
1 teaspoonful kosher salt
1/4 cup dry powdered milk
3 cups all-purpose flour
1 cup cake flour
Thin-sliced packaged pepperoni, 4-6 oz
Topping:
1 egg
1 Tbls water
2 tsp sugar
2 Tbls grated parmesan cheese
Dissolve the sugar, yeast, salt, and powdered milk in the warm water in the mixing bowl of an electric stand mixer. Stir in the flour, using extra flour or water as needed to make a soft dough that isn't too sticky. Knead for 3-5 min. in mixer then turn out onto a floured board and knead by hand till dough is soft. Shape into a ball and let ferment in a bowl for 30 minutes to an hour, covered with plastic wrap until doubled in size.
Turn the raised dough back onto the floured board, and cut it into 12 pieces. Take each piece, flatten it lightly on the board with your hand, and place 4-5 slices of pepperoni on the top edge, fold over sealing the edge top with more pepperoni folding over again and place the last row of pepperoni. Then fold over and seal the bottom edge. Tuck under the ends. Place on parchment paper on an ungreased baking sheet.
Beat egg, sugar and water together in a bowl. Mix in parmesan cheese. Brush on rolls.
Bake rolls at 400 degrees until golden brown, approximately 15 - 20 min.