Sometimes in life you are blessed with friends who share their great recipes with you. I am blessed with two special friends from my high school days that have freely shared their recipes with me and today I want to focus on the recipe that reminds me of my roots; my West Virginia roots. West Virginia – where they invented pepperoni rolls about 20 miles from my hometown. Whenever I visit there I can’t resist this roll full of memories.
I remember going with my sister to the bakery in town where they would fill your bowls (yes, you brought your own) with warm dough. We would hurry home to make bread loaves, dinner rolls, and pepperoni rolls. So when Pam mentioned that she was enjoying homemade pepperoni rolls I asked for the recipe and she willingly obliged. I didn’t know what I was in for: the aroma, the amount, and just how addictive they would be.
Now I want to spread the calories around and Pam has once again been gracious in allowing me to share the recipe with you all. But it does come with a warning. Have someone around to share them with or you just may find yourself eating the entire batch!!
Pam’s Pepperoni Rolls
- 3 pkgs dry yeast
- 2 3/4 c. warm water
- 2 eggs
- 1/2 c. oil
- 1/2 c. nonfat dry milk
- 1/2 c. sugar
- 1 T. salt
- 7 c. bread flour (you can use all-purpose, but I always use bread flour)
- About a pound of sliced pepperoni
Soften yeast in water. Add eggs, oil, milk, sugar, salt. Add flour, one cup at a time. Put a cup of flour on work surface (I use a really big cutting board). Turn dough out onto the surface and knead. Spray with cooking oil (she uses Pam – what else!)in a super big bowl (I have a… giant crock) and put dough in the bowl. Spray with cooking oil. Put plastic wrap over the bowl. Let rise until doubled. Punch down. Turn dough out onto work surface and knead for a bit to get the air bubbles out. Divide dough into 24 equal pieces. Flatten each ball and put a bunch of pepperoni slices in the middle. Turn the sides in then roll up into a roll and pinch the edges closed. Put into two 9×12 pans. Spray with cooking oil. Let rise until doubled. Bake at 375 degree F till browned – about 10 minutes.