Recipe - Pepperoni Rolls

I recently heard about these pepperoni rolls, and after trying them they have to be one of my new favorite foods! The story on these rolls is that they originated in West Virginia, are widely available at local convenience stores and restaurants there, and were first made for miners going down in the mines to work. They are worth trying and they freeze well. I like to eat them warmed with a bit of pizza sauce for dipping. My husband calls them pepperoni eggs lol.

I make all of my bread dough in the bread machine, then form the bread and bake in the oven. I used a basic Challah recipe for this, right out of my bread machine book.

This makes 1.5 pounds of dough, or about 10 good sized rolls.

• 1 large egg room temperature (very important!) plus enough water to make 1 cup plus 1TB
• 3 TB oil
• 2TB sugar
• 1-1/2 tsp salt
• 3-1/4 Cups bread flour
• 2 tsp active dry yeast

Add to bread machine in order suggested by manufacturer and set on the dough setting.

When the dough is finished, take out and form into rolls around 3 or 4 slices of pepperoni (I also add a slice of cheese, it is even better!)

Let rise until doubled in size, 1/2 hour to an hour.

Bake in a preheated oven at 350 degrees F for 15-25 minutes, until golden brown.

I ran out of pepperoni last time, and stuffed the remaining dough with a bit of sausage, and that was really good too.

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