Pepperoni Rolls

[beergut]

 Ingredients:

 4 cups of bread flour

 2 tbsp sugar

 2 tbsp yeast

 1 tbsp olive oil

 1 teaspoon salt

 1 3/4 cup warm water

 sliced pepperoni

 1 lb bag of shredded mozzarella cheese 

 
 Put four cups of bread flour in mixing bowl. Add 2 tbsp yeast, 2 tbsp sugar, 1 teaspoon of salt in mixing bowl. Put paddle on Kitchenaid mixer, and mix dry ingredients on low. Slowly add in 1 tbsp olive oil and  1 3/4 cups of warm water. Dough should slowly incorporate. After a few minutes, remove paddle, and put in dough hook. Mix on low for 10 minutes. Dough ball should form, slightly sticky to your fingers. If it is too wet, slowly incorporate some flour, one tablespoon at a time, into dough as it mixes. If it is too dry, add in a tablespoon of water, one at a time. 

Remove dough from mixer, and place in well-oiled bowl. Cover, and let rise for one hour.

Punch down risen dough to let out air bubbles. Put some flour on your hands, and on the cutting board or counter. 

 Take a small fist full of dough, and make a ball rubbing it between your hands, almost like a larger meatball. Flatten ball out onto cutting board or counter, making a small disc. Put six slices of pepperoni and mozzarella cheese on disc, then fold over into itself, making a roll. Pinch ends, place seam side down on wax paper on a tray. Line up 12 pepperoni rolls on each tray. 

Preheat over to 400 degrees while you shape the rolls, and line up on tray. Bake in oven for 10-15 minutes, or until roll is a nice golden brown. 

There is enough to make 24 pepperoni rolls.

Serve with ranch dressing or marinara sauce. 

[Shooby]

Yummy.  I make these a lot.  Everyone likes them.

[beergut]

Small change to the recipe:

-add pizza sauce on top of the pepperoni

-add garlic powder on outside of bread

Makes great pepperoni pizza rolls.

Pizza sauce

- 1 can San Marzano tomatoes, hand crushed

-three cloves of garlic, diced

-salt and pepper to taste

-blend until smooth, then spoon into each pepperoni roll

Heat oven to 550, then bake for 8 minutes

[chiver78]

are you using fresh or dry instant yeast? 

this is probably my biggest issue in finding a recipe I love.... I can't find a repeatable one that uses fresh like a pizza shop, and all the ones I've tried using the dry packets come out like hockey pucks. 

[dee27]

Jul 12, 2017 15:18:47 GMT -5 chiver78 said:

are you using fresh or dry instant yeast? 

this is probably my biggest issue in finding a recipe I love.... I can't find a repeatable one that uses fresh like a pizza shop, and all the ones I've tried using the dry packets come out like hockey pucks. 

I never had a problem with dry yeast as long as it is not past the expiration date. I always proof mine before I use it in a recipe. Sprinkle a little in warm water and if it does not bubble, I pitch the yeast packet. It may be wasteful, but it is better than pitching the entire recipe when it does not rise properly.

[grumpyhermit]

Jul 12, 2017 15:51:46 GMT -5 dee27 said:

Jul 12, 2017 15:18:47 GMT -5 chiver78 said:

are you using fresh or dry instant yeast? 

this is probably my biggest issue in finding a recipe I love.... I can't find a repeatable one that uses fresh like a pizza shop, and all the ones I've tried using the dry packets come out like hockey pucks. 

I never had a problem with dry yeast as long as it is not past the expiration date. I always proof mine before I use it in a recipe. Sprinkle a little in warm water and if it does not bubble, I pitch the yeast packet. It may be wasteful, but it is better than pitching the entire recipe when it does not rise properly.

Warm being the key. Hot water will kill it, and cold will take forever to get it going. If you want to help it along, also add a pinch of sugar. While you don't need to, you can also "proof" instant yeast. You will know if it is alive and kicking or not. Also, depending on your environment, rising times may vary greatly. The first time I made an enriched dough I thought that stuff was never going to double. 

[Apple]

Thanks for this!  Feel free to share any and all recipes 

[beergut]

Jul 12, 2017 15:18:47 GMT -5 chiver78 said:

are you using fresh or dry instant yeast? 

this is probably my biggest issue in finding a recipe I love.... I can't find a repeatable one that uses fresh like a pizza shop, and all the ones I've tried using the dry packets come out like hockey pucks. 

If you're having trouble with yeast, make your own self-rising flour to use with beer pizza dough, and go from there. 

[beergut]

Jul 12, 2017 15:18:47 GMT -5 chiver78 said:

are you using fresh or dry instant yeast? 

this is probably my biggest issue in finding a recipe I love.... I can't find a repeatable one that uses fresh like a pizza shop, and all the ones I've tried using the dry packets come out like hockey pucks. 

 I use Fleischmann's Active Dry Yeast when using yeast, and it has never let me down. 

 If you're having issues with breads coming out hard like a brick, the issue may be not sifting the flour. I've heard that some people who pack a measuring cup with flour and then toss it into bowl end up with this issue, while sifting the flour into the bowl is supposed to be better for it. I put the flour, yeast, sugar, and salt in the bowl, and then set the paddle on low on the mixer and let it mix the dry ingredients, which is basically the same as sifting it. Ever since I started doing that, I've never had any issue with the dough not rising. 

[chiver78]

hmm.....i think I'll try that next time, running the mixer on the dry stuff. when I've bought packets, it's always been Fleischmanns.

[beergut]

I usually put the dry ingredients in the bowl, set the mixer on low, then start the water to get warm water. While I'm waiting for the water to get to the temp I want, the mixer is running that whole time. I then add in the 1 3/4 cups of warm water, and it begins to incorporate the dough. 

Since I began doing it this way, I've never had any issues with the dough not rising or being too dense when baked. 

[dee27]

Chiver,

I always stir dry ingredients with a wire whisk before I use the KA to mix the dough. There are many reasons why dough does not rise properly: Water is too cool or too hot, additives (chlorine) in tap water, stale yeast, or the house is too cool (AC) or drafty. If the AC is on, I put the bowl of covered dough in the oven. You don't have to turn the oven on, but the dough will be free from drafts in a closed oven.

I like the King Arthur flour site because has an excellent forum for questions and answers. Here is an example.
blog.kingarthurflour.com/2014/08/04/my-bread-didnt-rise/

[beergut]

Jul 15, 2017 20:44:15 GMT -5 dee27 said:

Chiver,

I always stir dry ingredients with a wire whisk before I use the KA to mix the dough. There are many reasons why dough does not rise properly: Water is too cool or too hot, additives (chlorine) in tap water, stale yeast, or the house is too cool (AC) or drafty. If the AC is on, I put the bowl of covered dough in the oven. You don't have to turn the oven on, but the dough will be free from drafts in a closed oven.

I like the King Arthur flour site because has an excellent forum for questions and answers. Here is an example.
blog.kingarthurflour.com/2014/08/04/my-bread-didnt-rise/

 King Arthur also has a phone helpline you can call that is listed on their bags of flour. I talked to one of their employees online, she runs a blog where she talks about baking. King Arthur is completely employee-owned, and they're incredibly passionate about baking. I'm a Gold Medal flour fan myself, but King Arthur has a dedicated following.