Dominique's Pepperoni Rolls
Having grown up in the Philadelphia area and lived a number
of years in Harrison Country, West Virginia, I have a
great influence from Italian food and especially the
Makes 18 (3-ounces) rolls:
Prep Time: 30
to 45 min.
Rising Time: 2 hrs. 15 min.
Baking Time: 25 min.
2 packages fast-rising
2-1/2 cups tepid water (110 degrees)
6-1/2 cups good-quality unbleached bread
1 teaspoon water
sticks (6-ounces), each stick cut into 18 sticks (cut in half
horizontally, then cut each portion into 9 sticks longitudinally)
a glass, dissolve sugar into 1 cup of tepid (105-degree) water.
Stir in yeast. Let
stand five minutes to proof.
At this point, the yeast should be foaming. In a mixing bowl,
put in the yeast. Then
add the four cups of flour.
Beat mixture 10 minutes.
You want the dough to pull away from side of the mixing bowl.
your salt and remaining 1-1/2 cup water.
Then add the additional 2-1/2 cups of flour. Knead mixture
with the dough hook of an electric mixture for five minutes.
If kneading by hand, knead dough for 15 minutes.
Add more water if dough becomes dry. Grease large bowl.
Put in the dough to bowl and cover with a clean towel.
Let the dough raise 1-1/2 hours or until double in size.
the middle of the dough, punch down and form the dough into 18 small
loaves. Clean a surface
and spread some flour. In each loaf, wrap 2
Place loaves (seam side down) on floured surface
or greased cookie sheet and cover with towel or plastic wrap.
Let loaves rise to double in size this is about
oven to 450-degrees F.
the oven, you can add a pizza stone or bread bricks.
place a pan of hot water on bottom oven shelf.
This gives it a great crust. After loaves have doubled,
spread cornmeal on pizza stone or bread bricks.
you can use a greased cookie sheet.
Slide in loaves and bake 15 minutes or until golden
loaves sound hollow when you tap a loaf. Cool the bread on metal