Pepperoni Rolls Recipe (with Video)

Preparing the Dough
1. Warm the water to 110 degrees F before mixing in brown sugar and yeast.
2. Let the yeast proof for 10 minutes.
3. While the yeast is proofing, add the flour and salt to the bowl of a stand mixer and whisk to combine.
4. Add the oil and yeast mixture and stir to form a shaggy dough.
5. Attach the bowl to the stand mixer with the dough hook and knead on medium speed for 10 minutes.
6. The dough should become elastic and no longer stick to the side of the bowl (might stick to the bottom a little).
7. If the dough is too sticky, add more flour one tbsp at a time while kneading.
8. Place the dough in a large greased bowl and lightly cover with plastic wrap.
9. Place somewhere warm to rise until doubled (about 1 hour).
Forming and Baking the Rolls
1. Punch down the dough and cut into 16 even pieces.
2. Form the rolls by rolling a piece of dough into roughly a 4” by 5” rectangle.
3. Add as much pepperoni and cheese as you want, fold up the sides and roll.
4. Make sure to pinch the dough shut at the seam and place them seam down on a lined baking sheet about an inch apart so that they just barely touch after proofing.
5. Repeat this process for all 16 rolls (you will need 2 baking sheets).
6. Make sure to keep the dough not being rolled covered so that it doesn’t dry out.
7. Proof the dough for 30 minutes while preheating the oven to 350 degrees F.
8. Bake for 15 minutes or until golden brown and cooked through.
Final Touches
1. Brush with melted butter and enjoy!