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

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