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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Pepperoni Rolls   
    Categories: Pastry, Beef, Snacks   
         Yield: 6 servings   
       
         1 c  (240 miL) warm water   
              - (115oF/46oC)   
     2 1/4 ts (1/4 oz) env active dry   
              - yeast   
         1 ts Sorghum syrup or honey   
     2 3/4 c  (350 g) A-P flour; more for   
              - rolling   
         1 ts Kosher salt   
         1 ts Olive oil; more as needed   
              Nonstick cooking spray   
         8 oz (225 g) pepperoni stick   
              +=OR=+   
         6 oz Pepperoni slices   
       1/4 c  (55 g) unsalted butter;   
              - 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 teaspoon 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 2 (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 ounces each, 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 350oF/175oC. 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 6" X 8" 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 inches from the short edge closest to you,   
     place 3 pepperoni sticks crosswise on the dough, leaving   
     about 12 inches 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   
        
     Yield: 6 rolls   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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