Anyone have a scratch pepperoni roll recipe?

[Mog]

It dawned on me the other day I've never actually baked a batch of my own. I'm going to fix that problem in the next week or two.

 

[bornaneer]

It dawned on me the other day I've never actually baked a batch of my own. I'm going to fix that problem in the next week or two.

My wife makes the very best and they are super easy. She uses Rich's frozen bread. You can make any size you want, I prefer the smaller version. She will embed 3 or 4 small chunks of a good pepperoni ( Hormel,Margarita and Surgardale are a few good ones) into each roll and bake them. I have tried, Country Clubs, Dairy Marts,D’Annunzio’s and many others and there is no comparison. If you still want to go full tilt, just google them and you will get a lot of results.

 

[Eerwax]

My wife makes the very best and they are super easy. She uses Rich's frozen bread. You can make any size you want, I prefer the smaller version. She will embed 3 or 4 small chunks of a good pepperoni ( Hormel,Margarita and Surgardale are a few good ones) into each roll and bake them. I have tried, Country Clubs, Dairy Marts,D’Annunzio’s and many others and there is no comparison. If you still want to go full tilt, just google them and you will get a lot of results.

May have to try that, my wife makes a killer Stromboli with Rich's frozen bread, and those rolls sound like what my mother used to make when I was at WVU.

 

[Rivereer]

It dawned on me the other day I've never actually baked a batch of my own. I'm going to fix that problem in the next week or two.

I make my dough from scratch and use a Kitchen Aid stand mixer.

7 cups bread flour
2 tsp salt
2 eggs beaten
2 cups scalded milk
2 tablespoons sugar
4 tablespoons butter
2 1/2 tsp active dry yeast
Scald the milk and melt the butter set aside to cool.
Beat the eggs.Make sure the eggs are room temp.
Add the Luke warm milk, eggs, sugar and yeast. Let proof for around 10 mins.
Add butter,flour and salt. ( flour one cup at a time) add the last cup a little bit at a time you may not need all of the flour if the dough is the right consistency.
Knead the dough for five minutes. Roll into a ball and coat with olive oil. Let rise until double, punch down and make the pep rolls. Let them rise again and bake at 350 until golden brown.

 

[Vernon]

I make my dough from scratch and use a Kitchen Aid stand mixer.

7 cups bread flour
2 tsp salt
2 eggs beaten
2 cups scalded milk
2 tablespoons sugar
4 tablespoons butter
2 1/2 tsp active dry yeast
Scald the milk and melt the butter set aside to cool.
Beat the eggs.Make sure the eggs are room temp.
Add the Luke warm milk, eggs, sugar and yeast. Let proof for around 10 mins.
Add butter,flour and salt. ( flour one cup at a time) add the last cup a little bit at a time you may not need all of the flour if the dough is the right consistency.
Knead the dough for five minutes. Roll into a ball and coat with olive oil. Let rise until double, punch down and make the pep rolls. Let them rise again and bake at 350 until golden brown.

Where the pics man?

 

[TailgateCentral#30]

My wife makes the very best and they are super easy. She uses Rich's frozen bread. You can make any size you want, I prefer the smaller version. She will embed 3 or 4 small chunks of a good pepperoni ( Hormel,Margarita and Surgardale are a few good ones) into each roll and bake them. I have tried, Country Clubs, Dairy Marts,D’Annunzio’s and many others and there is no comparison. If you still want to go full tilt, just google them and you will get a lot of results.

I use frozen bread too and they turn out great and are extremely easy. The only difference is that I use fresh sliced deli pepperoni.

 

[Mog]

Made @Rivereer's recipe again today...

 

[Rivereer]

Made @Rivereer's recipe again today...

The rolls look great! Did you use stick or sliced pepperoni?

 

[Mog]

The rolls look great! Did you use stick or sliced pepperoni?

I used sliced this time since that's what we had in the refrigerator, but I prefer stick. Also did half with cheese, half without.

 

[Mog]

Nom nom nom...

 

[Mog]

I make my dough from scratch and use a Kitchen Aid stand mixer.

7 cups bread flour
2 tsp salt
2 eggs beaten
2 cups scalded milk
2 tablespoons sugar
4 tablespoons butter
2 1/2 tsp active dry yeast
Scald the milk and melt the butter set aside to cool.
Beat the eggs.Make sure the eggs are room temp.
Add the Luke warm milk, eggs, sugar and yeast. Let proof for around 10 mins.
Add butter,flour and salt. ( flour one cup at a time) add the last cup a little bit at a time you may not need all of the flour if the dough is the right consistency.
Knead the dough for five minutes. Roll into a ball and coat with olive oil. Let rise until double, punch down and make the pep rolls. Let them rise again and bake at 350 until golden brown.

@UltraMarathonEER

 

[MikeRafone]

There's a pizzeria in St. Albans called Lorobi's that's had people trying to crack it's sausage code for decades. It's store bought and delivered, but that's where it ends. The women in the family add a lil' bit of this and a lil' bit of that after it's rested for awhile then let it rest some more until Mama say's it's ready to be pie quality.

If you like it, and I do, there is nothing like it.

 

[MikeRafone]

Does it make you any weirder if you do a drive-by first to see who baked them? I don't like a crunchy roll but some people do.

 

[coopwvu08]

I used sliced this time since that's what we had in the refrigerator, but I prefer stick. Also did half with cheese, half without.

What stick pepperoni do you use??