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Ingredients
- For the bread:
- 2 cups milk
- 2/3 cup canola oil
- 4 tsp salt
- 3/4 cup sugar
- 2 packages instant yeast
- 1 cup warm water (about 110 degrees)
- 1 tsp sugar
- 2 large eggs
- 9-10 cups all purpose flour
- For the filling:
- 3 packages sliced pepperoni
- 2 cups shredded provolone
- 2 cups shredded mozzarella
- 1 cup grated romano
- banaa pepper rings
- 4 Tbsp butter, melted for brushing
Details
Adapted from leaandjay.wordpress.com
Preparation
Step 1
In a small saucepan, heat the milk over low heat until just before it comes to a boil. Do not let the milk boil. In a small bowl, combine the warm milk, oil, salt, and 3/4 cup sugar. Stir until the sugar dissolves and let the mixture cool to lukewarm.
Meanwhile, in the bowl of a stand mixture, combine the two packages of yeast, sugar, and warm cup of water. Stir gently with a fork to break up any clumps and let stand for 5 minutes or until mixture becomes bubbly. Pour the lukewarm milk mixture into the yeast mixture and stir to combine. Add the eggs one at a time and beat to combine. On low speed, begin to slowly add the flour, one cup at a time until a loose dough forms. There is no precise measurement for the flour as it will vary depending on your environment's humidity. The finished dough will be slightly sticky and slack, but will still hold together well.
Turn the dough out onto a well floured surface and knead, incorporating more flour to prevent the dough from sticking to your hands and countertop. Knead by hand for 6-10 mins or until the dough is smooth and elastic. To test if the dough is ready, gently poke your finger into the dough and if the indention remains but slowly comes back, you have kneaded long enough. Place dough in a large lightly oiled bowl, cover with plastic wrap and a kitchen towel. Place in a warm draft-free place and let rise until double, about 2 hours.
Line 4-5 baking sheets with parchment paper. Set aside.
Punch down the proofed dough gently to deflate and place on a floured surface. Divide the dough into 4 oz pieces using a kitchen scale. This should yield 18-20 pieces. With a rolling pin, roll each piece into a rectangle, about 3x2 inches. Place sliced pepperoni in rows 4 by 3 across on dough and sprinkle with a handful of cheese, and banana peppers if you like.
Shape the rolls by folding in one long edge followed by the 2 short sides, and then rolling up like a burrito. Seal the edge firmly by pressing the seam into the counter with your palm or pinching shut. Place rolls on prepared sheet pans, about 2 inches apart. Cover with plastic wrap and let rise til doubled, about 1 hour.
Preheat oven to 350 degrees. Cut 3 slits in the top of each roll to allow steam to escape. Bake rolls for 20-25 minutes, rotating pans halfway through to ensure they brown evenly. Remove from the oven and brush immediately with a generous amount of melted butter. Transfer to a rack to cool.
Rolls will keep well for about 2 days in an airtight container or freeze in bags for up to 2 months. To thaw, remove from freezer and let sit at room temp until thawed. Reheat in a 200 degree oven for 20 minutes.
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