Pepperoni rolls

Yield: 18 Servings

Measure Ingredient
3 cups Bread flour
2 tablespoons Olive oil
1 teaspoon Salt
1 pack Dry yeast
1 tablespoon Sugar
\N \N Water
1 \N Stick (6-oz) of pepperoni; cut into 18 sticks (cut in half horizontally; then cut each portion into 9 sticks longitudnally)
\N 1 hour).

From: Carolyn Giberson <giber@...> Date: 26 Mar 1994 15:18:17 -0500 I make a recipe of a generic white bread using my Cuisinart as follows: Mix the yeast and sugar in a cup measure. Add about ½ v. warm water and stir to mix. Let this sit until bubbly.

In the food processor bowl, place the flour, salt, and oil. Mix. With the motor running, pour in the yeast mixture, followed by enough cold water to make a dough that cleans the sides of the bowl. Whirl the dough ball about 30 times around the bowl, then let sit for 5 minutes.

Whirl the dough about 30 more times, adding a little more flour if the dough seems sticky. Take the dough out of the processor and knead until a smooth dough is obtained. Place in an oiled bowl covered with plastic wrap and let rise in a warm place until doubled in volume (about 1 hour).

Knead again lightly and divide into 9 equal portions. Flatten each portion and wrap it around 2 of the pepperoni sticks. Place on a greased cookie sheet (seam side down), lightly oil the tops, cover with plastic wrap, and let rise in a warm place until doubled in volume (should take 45 minutes - Bake at 375 F for about 20 minutes, or until nicely browned. These are best warm, right out of the oven, but they do freeze and re-heat well too.


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