Pepperoni Rolls

Ingredients:

4 ¼ to 4 ¾ cups all-purpose flour

1 package active dry yeast

1 cup milk

 1/3 cup sugar

1/3 cup butter or shortening

¾ teaspoon salt

2 beaten eggs

2 sticks pepperoni, peeled and cut into 3- or 4-inch sticks

Stir together 2 cups of flour and the yeast. In a medium saucepan, heat and stir milk, sugar, butter, and salt just until warm (120-130 degrees) and butter almost melts. Add milk mixture to dry mixture along with eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping the sides of the bowl constantly. Beat on high three minutes. Using a wooden spoon, stir in as much of the remaining flour as possible.

Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is sloth and elastic (6-8 minutes total) Shape the dough into a ball. Place in a lightly greased bowl; turn once. Cover, let rise in a warm place until double (about 1 hour)

Punch dough down. Turn dough out onto a lightly floured surface. Divide dough in half. Cover; let rest for 10 minutes. Meanwhile, lightly grease baking sheets.

Shape the dough into small balls and wrap around a stick of pepperoni. Place rolls on prepared baking sheets. Cover and let rise in a warm place until nearly double in size (about 30 minutes).

Bake in a 375 degree oven for 12 to 15 minutes or until golden.

Remove from pans. Cool on wire racks.