Pepperoni Rolls - Cindy Moffett

2 1/2 cups milk
2/3 cup sugar
1 Tablespoon Yeast
1/2 cup oil
6 cups flour
1 teaspoon salt
150 slices Pepperoni

Heat milk in microwave for two minutes.  Pour liquid into the bowl of a stand mixer.  Add the sugar and stir to dissolve.  Sprinkle yeast over liquid.  Let stand for 10 minutes.  

Add the oil and 2 cups flour, and salt.  Mix at low speed with a dough hook while scraping sides and bottom of bowl with a rubber scrapper, just until well mixed, about 1-2 minutes.

Gradually add the rest of the flour while mixer is on speed 2 over about 1-2 minute total time period. Continue beating on speed 2 for 10 minutes while every once in a while scrapping sides with rubber scrapper. The mixture will be soupy.

Increase speed to 4 and mix for 2 minutes. Mixture will be runny and thin.

Scrap dough off of dough hook and spray top of dough in the bowl with a little Pam. Cover and place in an oven. Bring a small pot of water to a boil and place it on a rack under the dough. Let dough 
rise for 1 hour.

Shape the dough into 30 little 2 inch balls and place on 2 air bake cookie sheets. You will need to coat your palms with oil for each dough ball to keep from sticking to your hands. I put about 1/4 cup of oil in a dish and keep dipping my fingers and rubbing my hands.

I like to set out sets of 5 pepperonis along side of each dough ball. Flatten each dough ball out to cover the palm of your hand. I like to think of making little pizzas starting from the center with my thumbs and working my way out to the edges to make small pizza shapes. Layer the 5 pepperonis down the center. Fold over the sides of the dough and then the top and bottom. Pinch seams so no pepperoni is showing. Lay seam side down on a baking tray. Spread oil over the tops of the rolls and cover with a cloth.

Let rise for 1 hour. Bake at 350 for 15-20 minutes.

Transfer to a cooling rack for about 15 minutes to cool. Store in a zip lock bag.