Italian Pepperoni Rolls (A Clarksburg, W. VA. treat)

"My husband is from Clarksburg.  It helps to have experience with bread making, but don’t be intimidated by this recipe.  If all else fails you can buy bread dough at the store and make the rolls." Karen Bennett

• Up to 7 1/2 cups flour, divided
• 2 packages dry yeast
• ¼ cup of sugar
• 1 short tablespoon salt. 
• 1 cup water
• 1 cup milk
• 1 cup canola oil
• 2-3 strips pepperoni

Method

Combine in a large mixing bowl 2 /2 cups flour, dry yeast, sugar and salt.  Heat water, milk and canola oil in a sauce pan until 120-130 degrees.  (Very warm) 

With an electric mixer beating slowly add the milk mixture and blend 3 minutes at medium.  Stir in 3 ½ cups of flour to form a sticky dough.  Knead in up to 1 ½ cups of flour to make a smooth elastic dough that is not sticky (about 5 minutes).  (The last flour amount changes due to humidity of the day and area.) 

Spray a large bowl and piece of plastic wrap with Pam. Place dough in bowl and flop it over once to coat both sides. Cover with plastic wrap and a warm moist towel. Place in a warm place to rise 45 minutes.  (I put it in my oven with a pan of hot water.  Oven is not preheated at that time.)  Punch the dough down.  Divide the dough into about 16-20 balls.

Put 2-3 strips of pepperoni into each ball and seal.  (Can use purchased sliced pepperoni if you don’t want to cut a stick of pepperoni into strips. Don’t forget to take the outer skin off the pepperoni stick.   The strips are about 2 inches long by 3/8 inches wide.  Can also add strips of Colby-Monterey Jack cheese.)  Cover with prepared plastic wrap and rise 30 minutes. 

Bake in preheated oven at 350-375°F for 8-10 minutes depending on your oven.  Enjoy!

Contributor: Karen Bennett for Verna Lee Trautman

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