A fresh milled flour version of my sourdough pepperoni rolls. I love freshly milled flour and it’s the kind of flour I use regularly in my kitchen and almost exclusively. These are filled with pepperoni and provolone cheese. Can be eaten plain or with marinara sauce for a delicious hot lunch.
Why you’ll love this recipe
- Freshly milled whole grains – They have a much higher nutritional value than flour you buy in the store. Contains way more vitamins and minerals. Easier to digest and amazing flavor.
- Long fermented sourdough – for even more digestibility. Long fermentation breaks down phytic acid in the flour making the nutrients in the flour more available.
- Extremely delicious – anything with whole grains especially freshly milled has such great flavor.
Ingredients
Hard red or white wheat – have your pick. These 2 perform very similarly. Hard white will have more of a lighter feel like a all purpose flour.
Khorasan grain or Kamut – I think this may be my favorite grain. It makes any bread dough you are making instanly easier to work with. Plus it’s an ancient grain, untouched by modern hybridization.
Eggs, butter, milk – making this an enriched dough
Sourdough starter – bubbly and active
How to make fresh milled sourdough pepperoni rolls
Step 1: Start by milling your flour. I have a Nutrimill Harvest Mill I prefer to weigh out my grains before milling that way I know exactly how much will be coming out of my mill and i’m not milling more than I need.
Step 2: Make your dough and bulk ferment for 8-10 hours
Step 3: Place your dough onto a clean surface and cut into 4 pieces using a bench scraper. Use your hands to flatten each piece into a rectangle about 6.5″ long and 4.5″ wide.
Step 4: Layer on your pepperoni and cheese and roll up into a log
Step 5: Place all 4 logs into a greased 9×13″ pan. Allow to sit for another 2-4 hours.
Step 6: Bake at 375° for 30-33 minutes. Brush the tops with garlic butter (optional)
More fresh milled flour recipes
Fresh milled flour sourdough bread
Fresh Milled Sourdough Pepperoni Rolls
Ingredients
Equipment
Method
- First mill your flour.
- In the bowl of a stand mixer add the milk, water, egg, sugar, melted butter, and salt and mix together.
- Add in the flour and sourdough starter and mix with a dough whisk.
- Allow the dough to rest for 15-30 minutes to soak in the liquid
- knead for 7-10 minutes or until smooth and pulling away from the sides of the mixer bowl.
- Allow to bulk ferment for 8-10 hours.
- Place dough onto a clean surface and cut into 4 pieces.
- using your hands flatten each piece out into a rectangle about 6.5" long and 4.5 inches wide. Layer on the pepperoni and cheese. Roll up into a log and place into a greased 9×13" pan. Allow to rise for another 2-4 hours.
- Preheat oven to 375° fahrenheit during the last 15 minutes of the second rise
- Bake for 30-33 minutes
- Optional – brush the tops with the garlic butter
- Eat as is or dip in marinara sauce