Pepperoni Rolls

Recipe by: Cooks Country, modified by the O’Connor clan

Servings: 16 rolls

Amount	Ingredient	Prep Notes
32 ounces	pepperoni sticks
1 1/2 cups	water
1 cup	whole milk
8 teaspoons	sugar
6 2/3 cups	flour	extra as needed, plus some for rolling sticks
1 tablespoon	yeast
2 teaspoons	salt
1	egg	beaten with 1 tablespoon water, optional
4 teaspoons	sesame seeds	optional

cut pepperoni sticks into at least 48 wedges, each about four inches long. Place wedges in a large bowl and microwave at medium power until the oil is rendered out, about three minutes. Reserve 3 tablespoons of oil and roll pepperoni sticks in some flour
combine water, milk, and sugar and microwave until 110°, 1-2 minutes. Stir in reserved pepperoni oil
mix flour, yeast and salt until combined. Slowly add milk mixture into dry ingredients and mix until incorporated
knead dough until shiny and smooth, adding more flour if necessary
coat dough in a small amount of pepperoni oil to prevent sticking, cover and let rise for until doubled in size, 50-60 minutes
divide dough into 16 even pieces, form into balls, and let rest for about five minutes
line a baking sheet with parchment paper and preheat oven to 375°
stretch dough into rectangle, place three or so pepperoni sticks on the rectangle, role them up, and then place on lined baking sheet seam down
cover and let rise for 30-60 minutes, depending on how puffy you want them
brush rolls with egg mixture if sprinkle with sesame seeds if you’re using them. Bake until golden brown, about 24-28 minutes, rotating halfway
let cool for 15 minutes before serving