Pepperoni Rolls



3 cups bread flour

2 tbsp olive oil

1 tsp salt

1 pkg dry yeast

1 tbsp sugar

water

6 oz stick pepperoni, cut into 18 sticks (cut in half horizontally,

then cut each portion into 9 sticks lengthwise)



Mix the yeast and sugar in a cup measure. Add about 1/2 cup warm

water and stir to mix. Let this sit until bubbly.



In the food processor bowl, place the flour, salt, and oil. Mix.

With the motor running, pour in the yeast mixture, followed by

enough cold water to make a dough that cleans the sides of the

bowl. Whirl the dough ball about 30 times around the bowl, then

let sit for 5 minutes.



Whirl the dough about 30 more times, adding a little more flour if

the dough seems sticky. Take the dough out of the processor and

knead until a smooth dough is obtained. Place in an oiled bowl

covered with plastic wrap and let rise in a warm place until doubled

in volume (about 1 hour).



Knead again lightly and divide into 9 equal portions. Flatten each

portion and wrap it around 2 of the pepperoni sticks. Place on a

greased cookie sheet (seam side down), lightly oil the tops, cover

with plastic wrap, and let rise in a warm place until doubled in

volume (should take 45 minutes - 1 hour).



Bake at 375 F for about 20 minutes, or until nicely browned. These

are best warm, right out of the oven, but they do freeze and re-heat

well too.

Pepperoni