Pepperoni Rolls - homemade, per roll

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Nutritional Info
  • Servings Per Recipe: 30
  • Amount Per Serving
  • Calories: 213.0
  • Total Fat: 8.8 g
  • Cholesterol: 14.0 mg
  • Sodium: 433.5 mg
  • Total Carbs: 25.7 g
  • Dietary Fiber: 1.1 g
  • Protein: 6.1 g

View full nutritional breakdown of Pepperoni Rolls - homemade, per roll calories by ingredient

Number of Servings: 30


    Ingredients - Bread Dough

    6 cups of King Arthur bread flour (and 1.5 cups to add later when kneading for a total of 7.5 cups)
    1/3 cup canola oil (and 2 Tablespoons for use when rising)
    1/2 cup granulated sugar (honey, molasses, brown sugar and natural sugar all make lovely substitutions and wonderful flavors)
    1 1/4 cup water - hottest your tap produces
    2 tablespoons yeast - if you have a health food store, get it there - is much less expensive and better acting than at a grocery store off the cooking aisle shelf!)
    1/2 to 1 Tablespoon salt (if you are using sea salt, you can use less)

    1 1/2 sticks of Hormel Stick Pepperoni, cut into pieces about 1 inch long and about 1/4 inch thick.


Make the Bread Dough as Follows:
In a large bowl, in this order, add:
6 cups flour
1/3 cup oil

Mix the contents together. Then knead. Add more flour as needed (I usually use 1 1/2 cups or so more flour).

Knead until the dough is not clinging to your hands and springs back when you push it down.

Roll kneaded dough in about 1 tablespoon oil. replace in large bowl. Cover with a towel and let sit until doubles (anywhere from 1 to 2 hours, depending on temperature and humidity).

When has doubled - punch down the center of the bread and knead it again. May have to add a little more flour.

Cut into thirds, pat out into a square and cut each into 10 sections. Flatten out each section. Lay several sticks of pepperoni on the dough. Roll the dough over the stick and pinch to seal the pepperoni inside the dough. Put on greased cookie sheet, seam side down.

Set formed dough aside and let rise again until doubled. Bake in preheated over at 350 for 20 minutes for rolls and 30 minutes for bread. Is done when tapping on the top of the bread sounds hollow and the bread is golden brown.

Cool for 15 minutes at least before cutting. I use a bread slicing guide, which lets me get 18 slices for a standard loaf pan.

Number of Servings: 30

Recipe submitted by SparkPeople user NRVLAURA.