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Homemade Pepperoni rolls

Fresh Milled Sourdough Pepperoni Rolls

Sourdough Pepperoni Rolls made with freshly milled flour. Filled with pepperoni and cheese. Serve with marinara sauce or eat plain.
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Prep Time 30 minutes
Cook Time 30 minutes
Rise time 8 hours
Total Time 9 hours
Servings: 4
Course: Appetizer
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup hard red/white wheat or 145g
  • 3/4 cup khorasan wheat/ kamut or 100g
  • 1/2 cup Active sourdough starter
  • 2 tbsp sugar
  • 1 egg
  • 3/4 tsp salt
  • 1/4 cup milk
  • 2 tbsp water
  • 4 tbsp melted butter
Inclusions
  • 30 Slices pepperoni
  • 8 Slices provolone cheese
Garlic butter topping (optional)
  • 2 tbsp salted butter melted
  • 1/2 tsp garlic powder
  • 1/2 tsp dried parsley

Equipment

  • Stand mixer

Method
 

  1. First mill your flour.
  2. In the bowl of a stand mixer add the milk, water, egg, sugar, melted butter, and salt and mix together.
  3. Add in the flour and sourdough starter and mix with a dough whisk.
  4. Allow the dough to rest for 15-30 minutes to soak in the liquid
  5. knead for 7-10 minutes or until smooth and pulling away from the sides of the mixer bowl.
  6. Allow to bulk ferment for 8-10 hours.
  7. Place dough onto a clean surface and cut into 4 pieces.
  8. 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 9x13" pan. Allow to rise for another 2-4 hours.
  9. Preheat oven to 375° fahrenheit during the last 15 minutes of the second rise
  10. Bake for 30-33 minutes
  11. Optional - brush the tops with the garlic butter
  12. Eat as is or dip in marinara sauce

Notes

You can leave the cheese out to make these shelf stable
These will keep for 1 week in the fridge