West Virginia Pepperoni Rolls

Name: West Virginia Pepperoni Rolls
Yield: Makes 16 rolls
Cuisine: Southern
Ingredients: 4 (7- to 8-ounce) sticks, pepperoni, 8 inches long; 1 1/2 cups, water; 1 cup, whole milk; 2 tablespoons plus 2 teaspoons, sugar; 6 2/3 cups (33 1/3 ounces) plus 1 tablespoon, all-purpose flour, plus extra as needed; 1 tablespoon, instant or rapid-rise yeast; 2 teaspoons, salt; 1 large, egg, beaten with 1 tablespoon water; 4 teaspoons, sesame seeds

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Appears in Cook's Country April/May 2012

Main Courses

Southern

From the land of ramps and fried pickles comes another unusual and delicious food.

SERVESMakes 16 rolls

TIME2 hours, plus 2 hours rising

WHY THIS RECIPE WORKS

Pepperoni rolls can be greasy and dry with barely enough pepperoni to go around. For starters, we microwaved the pepperoni to get rid of some of the oil that was puddling in the baked roll and then saved some of the oil to soften and season...

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