Pepperoni rolls
I live in West Virginia 💙💛where pepperoni rolls are a basic part of life. If you live in WV and don’t like pepperoni rolls you will be heavily judged. Now there are so many recipes for these but this is just one I’ve found to be delicious. Personally I like mine so overfilled that you can barely get the dough to cover it all.
Dough Ingredients.
* 4 cups bread flour
* 2 cups whole milk
* 3 tablespoons sugar
* 1 1/2 teaspoons kosher salt
* 1 packet active dry yeast
*3 Tablespoons melted butter
*1 egg
Additional ingredients
* Pepperoni slices
* Shredded mozzarella cheese
* Olive oil
Instructions:
1. Activate the Yeast: Warm the milk slightly (not too hot!).
Add sugar stir and mix in yeast, then let it sit for 5-10 minutes until foamy.
2. Combine Ingredients: In a separate large bowl, mix flour and salt.
3. Mix the Dough:
* In a separate bowl Pour in the yeast mixture, butter,egg (at room temperature), and milk. I then mix in my kitchen aid mixer with my flat beater until everything is fully combined. Next I add about 1 1/2 cups of the flour and salt and mix with the flat beater until it’s fully combined.
* With Stand Mixer: gradually add the remaining flour and salt and switch to the dough hook attachment. Mix on low speed until the dough comes together, then increase to medium speed and knead for 5 minutes until smooth and elastic.
4. First Rise: Place the dough in an olive oil greased bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.
5. Shape and Stuff:
* Preheat your oven to 350°F.
* Gently punch down the risen dough and turn it out onto a lightly floured surface.
* Divide the dough into small, equal portions (about 2-3 inches in diameter).
* Flatten each portion slightly and fill with pepperoni and cheese mixture, roll add more mixture roll again.
* Pinch the edges to seal, forming a small roll or ball.
* Place the stuffed rolls on a baking sheet lined with parchment paper or on a non stick baking sheet.
6. cover with a tea towel and let rise again for 15 to 20 minutes. Bake for 20 to 25 minutes. Brush with butter in the last 10 minutes of baking.
7. Enjoy!! these are the most fluffy pepperoni rolls.
Pepperoni rolls have a rich history tied closely to West Virginia’s coal mining communities, where they originated as a convenient and hearty lunch for miners. The original pepperoni roll was simple — just bread dough rolled around pepperoni slices — but today, the recipe has evolved to include delicious additions like shredded mozzarella cheese, making the rolls even more flavorful and satisfying. When making pepperoni rolls, the dough is key to achieving that perfect fluffy and soft texture. Using bread flour and allowing a proper first rise ensures the dough develops the right gluten structure and elasticity. I’ve found that using whole milk instead of water adds a subtle richness and helps keep the rolls moist longer. Filling the rolls generously with both pepperoni and cheese creates a gooey, savory center that contrasts beautifully with the soft dough. For best results, roll the dough so full that you can barely cover all the filling, as this ensures every bite bursts with flavor. Pinching the edges tightly prevents filling from leaking out during baking. Brushing the rolls with melted butter in the last 10 minutes of baking is a crucial step for a golden, flavorful crust. This step also adds a slight richness that makes the rolls smell and taste even more irresistible. One tip I've learned through experimentation is to keep an eye on the oven temperature and baking time. Baking at 350°F for 20 to 25 minutes yields a tender roll with a nicely browned top. However, ovens vary, so starting to check a few minutes earlier can prevent overbaking. Pepperoni rolls are best enjoyed warm from the oven but can also be reheated later. They make a convenient snack, lunchbox item, or even a party appetizer. Whether you’re new to West Virginia cuisine or a longtime fan, this recipe is easy to follow and yields authentic, delicious pepperoni rolls that celebrate this local favorite in every bite.