Pepperoni Roll

Activate the yeast: In a large bowl, combine warm water, yeast, and a pinch of the sugar. Let stand for 5-10 minutes until foamy. This proves your yeast is alive and active.

Make the dough: Add remaining sugar, salt, and oil to the yeast mixture. Gradually add flour, stirring until a shaggy dough forms. Turn out onto a floured surface.

Knead: Knead the dough for 8-10 minutes until smooth and elastic. It should spring back when poked. Add small amounts of flour only if very sticky.

First rise: Place dough in a lightly oiled bowl, cover with a clean towel, and let rise in a warm place for 1 hour until doubled in size.

Divide the dough: Punch down the risen dough. Divide into 12 equal pieces (about 2 oz each for stick-style, or larger for sliced pepperoni version).

Shape the rolls: Roll each piece into a rectangle about 4x6 inches. Place a pepperoni stick at one end and roll up tightly, pinching the seam and ends to seal. For sliced pepperoni, layer slices and roll.

Second rise: Place rolls seam-side down on a parchment-lined baking sheet. Cover and let rise for 30 minutes while you preheat the oven to 375F.

Bake: Bake for 18-22 minutes until golden brown. The rolls should sound hollow when tapped on the bottom. The pepperoni oil will have begun to soak into the bread.

Cool slightly: Let cool on a wire rack for 5-10 minutes. They can be eaten warm or at room temperature.

Serve: Serve as-is for the authentic experience, or with warm marinara sauce for dipping. Pepperoni rolls are perfect for lunch boxes, road trips, tailgates, or anytime you need portable deliciousness!