Pepperoni Rolls (Oamc)

An adopted recipe.

• Ready In: 3 hrs 55 mins
• Yields: 75 pepperoni rolls

Ingredients

• 1⁄2 cup water, 110 degrees
• 2  tablespoons  yeast
• 4  beaten eggs
• 2  cups milk
• 1⁄2 lb butter
• 10  cups flour
• 1 1⁄2 cups sugar
• 4  teaspoons salt
• 2  beaten eggs (for basting)
• 3  lbs  sandwich  pepperoni slices (may use turkey pepperoni)
•  sesame seeds

Directions

1. Dissolve yeast in water and pinch of sugar and set aside.
2. Beat 4 eggs and set aside.
3. Heat milk and butter.
4. Cool to lukewarm and add 4 cups of flour, sugar, and salt in mixing bowl with milk mixture.
5. Mix well and add yeast and egg. Add rest of the flour, a cup or two at a time, mixing well after each addition. Knead until you have a soft manageable dough.
6. Put in floured bowl, cover and let rise till double--approx. 1-1 1/2 hours.
7. After rising, knead, divide into 5 equal parts.
8. With one part, divide that one into 15 equal parts.
9. Roll each out to 5x6 in size.
10. Add 2-3 slices of pepperoni to each roll and roll up.
11. Place rolls to greased cookie sheet (approx. 15 rolls per sheet).
12. Cover and let rise again, about 1 hour.
13. Baste with beaten egg and sprinkle with sesame seeds.
14. Bake at 350 degrees for 25 minutes or until light brown.
15. (It may be helpful to switch cookie sheets in oven after 15 min.).
16. To freeze: Place baked rolls in a large freezer bag. Seal, label and freeze.
17. To serve: Allow to thaw at room temperature and enjoy. For a crispier roll, reheat in a 300 degree oven for about 10 minutes.