Ingredients:

  • 1 ½ cups (355 ml) warm water (105-115°F / 40-46°C)
  • 2 ¼ teaspoons (7 grams) active dry yeast
  • 1 tablespoon (15 ml) granulated sugar
  • 1 teaspoon (6 grams) salt
  • 4 tablespoons (57 grams) unsalted butter, melted
  • 4 cups (500 grams) all-purpose flour, plus more for dusting
  • 1 pound (454 grams) sliced pepperoni, cut into sticks about 2-3 inches long and ¼ inch thick
  • 1 large egg
  • 1 tablespoon (15 ml) water

Instructions:

  1. In a large bowl, combine warm water, yeast, and sugar. Let stand for 5-10 minutes, until foamy.
  2. Add melted butter and salt to the yeast mixture. Gradually add the flour, mixing until a shaggy dough forms.
  3. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic.
  4. Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.
  5. Punch down the dough and divide it into 12 equal pieces.
  6. Roll or stretch each piece of dough into an oval about 4x6 inches. Place several pepperoni sticks down the center of the oval.
  7. Fold the dough over the pepperoni, pinching the edges to seal tightly. Place the rolls, seam-side down, on a baking sheet lined with parchment paper.
  8. Cover the rolls and let rise for another 30-45 minutes.
  9. Preheat oven to 375°F (190°C). Brush the rolls with egg wash (if using).
  10. Bake for 20-25 minutes, or until golden brown.
  11. Let the rolls cool slightly on the baking sheet before serving. Enjoy your west virginia pepperoni rolls!