Pepperoni Rolls

makes 24

Prep time: 20 minutes plus 1 1/2 hour to rise.

Cook time: 15 minutes

Cost: $3.55

(rolls: $1.65, pepperoni: 1.50 for 1/2 package; I used less; cheese: .40)

1 recipe Katie's rolls (posted below)--use half whole wheat flour and half white if you want to nutrify it a bit

1/2-1 pkg pepperoni slices or 12 six-inch pepperoni sticks

2-4 oz. mozzarella or pepper jack cheese (optional)

Prepare rolls as described below until you finish the first rise.

After the first rise, punch down the dough and separate it into golf ball-ish sized hunks and flatten the hunks into little rounds.

Flatten the rounds till they're about 4 inches across. 

Add a sprinkle of cheese (or a slice). 

Add 4-6 slices of pepperoni or 2-3 two-inch logs of pepperoni stick.

Fold them up.

Place seam-side down on a baking sheet. Let rise again for 20 minutes.

Bake 12-15 minutes at 375. 

Katie's Rolls
Makes 16-24

(Cost: $1.65-ish)

1 C warm water
1 C milk, warmed (not hot)
2 Tbsp yeast
1/4 C butter
2 tsp salt
1/2 C sugar
2 eggs
7-8 C flour

Add yeast to water and milk. Let it sit there if you've got five minutes. If you'll get distracted by leaving a thing for five minutes, then just throw the butter, salt, sugar, and eggs in before you forget what on earth you were doing in the first place. Mix it all together. Mix in 4 C flour. Add 2 more cups. Begin kneading with hands when it gets too tough to stir. Of course, if you're a member of the 21st century and have a Kitchenaid, you can use that too with the dough hook. I myself haven't quite made it to the 21st century and that's okay with me because (weird mental disorder alert) I kind of like kneading. It relaxes me. I like how the dough smells. I like how it feels. 

So if you, like me, will be doing things manually, here is #1 best tip for rolls. The dough should be pillowy--like a mother's bosom. We don't want any tight teenage breasts, nor do we want a stretched and sagging grandma shelf. If a three-year-old would just love to lay her head on your dough, it's perfect. (Warning: If you have a real life 3-year-old available, do not invite her to lay her head upon your dough to test it out. You'll get hair in your dough. And possibly boogers. Which is what mother's bosoms also get covered in when they have three-year-olds. Not that we mind because three-year-olds are cute.) I've digressed, haven't I? Anyway, so keep adding flour in 1/4 C increments or so and knead it for about 8 minutes until it is nice and pillowy and perhaps the teeniest little bit tacky, but not sticky. Then put it in a bowl and cover it and keep it in a warm place. (Everyone always says put it in an oiled bowl. I have never, not even once in my life done this. I always just throw it back in the bowl I mixed it in. It is always always fine. Who are these people with their oiled bowls and what is the purpose of oiling the bowl?) 

[Here resume with instructions above.]

Posted by The Tasty Cheapskate