MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Pepperoni Rolls
 Categories: Pastry, Beef, Snacks
      Yield: 6 Servings

      1 c  Water (240 ml); warm
           - (115°F/46°C)
  2 1/4 ts Env active dry yeast
           - (1/4 oz)
      1 ts Sorghum syrup or honey
  2 3/4 c  A-P flour (350 g); more for
           - rolling
      1 ts Kosher salt
      1 ts Olive oil; more as needed
           Nonstick cooking spray
      8 oz Pepperoni stick (225 g) -OR-
      6 oz Pepperoni slices
    1/4 c  Unsalted butter (55 g);
           - melted

  Add the warm water to a measuring cup. Stir in the yeast and syrup,
  then let stand for 5 minutes.

  In the bowl of a stand mixer fitted with the dough hook, add the
  flour, salt, 1 ts oil, and yeast mixture. Pulse several times on
  low to combine, then knead on low until the dough pulls away from
  the sides of the bowl, about 5 minutes. The dough will be sticky.

  Grease a large bowl with cooking spray or olive oil. Use floured
  hands to remove the dough from the mixing bowl and transfer it to
  the greased bowl. Cover the bowl using a damp towel, and let the
  dough sit in a warm place for 45 minutes to rise.

  As dough rises, prepare the stick pepperoni (if using): Cut the
  pepperoni into two (5") lengths. Cut each piece lengthwise into
  3 slabs, then cut each of those slabs lengthwise into 3 even
  batons, forming a total of 18 pieces, each 5" long and about
  1/3" wide.

  Lightly spray or oil a baking sheet. When the dough is ready, use
  floured hands to remove the dough from the bowl and transfer it to
  a floured surface. Cut it into 6 equal portions, about 4 oz ea, and
  roll them into balls. Place the balls on the prepared baking sheet.
  Spray or lightly oil the top of each ball of dough and cover the
  baking sheet lightly with plastic wrap. Let sit for 20 minutes.

  Set oven to 350°F/175°C. Uncover the dough. Using floured hands,
  remove a dough ball and place it on a floured work surface. Either
  roll or stretch the dough into a 6x8" rectangle. (Be careful not to
  make the dough too thin, or it will be hard to roll up the
  pepperoni.)

  Set a 6" edge of the rectangle facing you. Starting about 12" from
  the short edge closest to you, place 3 pepperoni sticks crosswise
  on the dough, leaving about 12" between each stick.

  Take the dough edge closest to you, fold it over the first
  pepperoni stick, adhering the top layer of dough to the bottom
  layer of dough, and then proceed to make 2 more folds away from you
  to enrobe the remaining 2 pepperoni sticks. If using slices,
  imagine separating your dough into thirds by creating 2 crosswise
  rows of pepperoni, each overlapped like a spread of cards,
  6 pepperoni slices wide. Fold the dough closest to you over the
  first row of pepperoni slices, then fold up the dough to cover the
  second row of pepperoni slices, so the pepperoni and dough form
  alternating layers.

  Return the roll to the baking sheet, setting it seam-side down.
  (Resist the urge to tuck in or fold over the shorter ends.) Repeat
  this process with the remaining dough balls and pepperoni sticks or
  slices.

  Brush the rolls with the melted butter and bake until golden brown
  and cooked through, 30 to 35 minutes. Remove from the oven and
  brush with any remaining butter. Let cool completely before serving.

  Recipe from: Ronni Lundy

  Adapted by: Sara Bonisteel

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

MMMMM