Monday, November 9, 2020

Pepperoni Rolls #BreadBakers

BreadBakers#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the Bread Bakers home page

We take turns hosting each month and choosing the theme/ingredient. This month Renu of Cook with Renu is hosting and she wrote: "Any type of Stuffed breads, but the breads should be baked."

If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at

Here's the stuffed breads basket from the #BreadBakers..

Pepperoni Rolls

There's a story behind my inspiration. There always is, right? Well, this one involves two of my best friends from high school; one lives in Ohio and the other lives locally. I wasn't part of the online conversation until I was tagged in the post. "Have Camilla make you some!" Make what?!? 

So I went back and read the entire stream before replying, "Annnddd...whatdya know? I have a stuffed bread event I need to post for in November. You decided my recipe! I was going to make bierocks, but I'll give pepperoni rolls a try. I'll call you, Jenn, when they are ready for pickup. ;)" And that was it.

I didn't really know anything else about these. So, I whipped up my favorite all-purpose roll dough and bought some pepperoni. Easy! This is my go-to for everything from dinner rolls to the actual rolls, Danish Fastelavnsboller. It's quick to make and such a great texture. I do skip the milk and the cardamom for regular uses.

Ingredients makes 8 rolls

  • 13 grams active dry yeast 
  • 250 ml water, warmed to steaming but not boiling
  • 100 grams butter, melted and slightly cooled
  • 40 grams organic granulated sugar
  • 450 grams flour + more for kneading
  • 1 teaspoon baking powder
  • 1 teaspoon salt 
  • 1 egg

  • pepperoni
  • grated cheese
  • 1 egg, beaten

Pour warm water into a large mixing bowl, stir in sugar, and sprinkle yeast over the top. Let bloom for 10 to 15 minutes. It should be foamy and frothy. Add in the butter and egg. Whisk to combine.

Add in the flour, baking powder, and salt. Knead until a scraggy dough forms. Cover with a kitchen towel and let rise for 30 to 40 minutes. It should be doubled in size.

Dust a workspace with flour and turn out the dough. Knead the dough, dusting to prevent sticking if needed. Use a rolling pin to roll out the dough to a rectangle, approximately 12" x 16". Cut the dough into right rectangles.

Sprinkle each rectangle with cheese and arrange a layer of pepperoni on the cheese.

Carefully roll the dough into a cylinder, enclosing the pepperoni on the inside.

Pinch the ends closed and tuck them underneath. Place the rolls on a parchment paper-lined baking sheet and let them rise for 30 minutes.

While the dough rises, preheat the oven to 395 degrees Fahrenheit. 

Brush the tops of the rolls with beaten egg and place the tray in the oven. Bake for 10 to 12 minutes.


The rolls should be nicely browned. Let cool on the sheet for a few minutes before serving.

I'm not sure this will be a family favorite, but they did enjoy them...and were tickled that Uncle Mumfie could inspire me from all the way across the country.

That's a wrap for the November #BreadBakers event. We'll be back next month with tear-and-share holiday breads with Felice of All That's Left Are the Crumbs hosting. Stay tuned...


  1. Can't go wrong with pizza in any size, shape or form.

  2. These look great and I love the story! You still have to try bierocks. I just made some and they are amazing.

  3. The rolls look awesome. Nice color and texture.

  4. I love making these with the kids at school, it's so fun!

  5. Wow! love this stuffed breads, so delicious and filling!

  6. My kids will love this they pepperoni fans. this is perfect alternative to their pizza.

  7. My kids love pepperoni pizza and this would be perfect meal for them. The looks delicious