Summer, our fabulous manager at Roxalana Hills, is a talented cook who loves to feed her team and residents at the monthly events we host. Here is her recipe for one of West Virginia’s favorite foods- great for college football season!
- 1 cup warm water (100 degrees F/40 degrees C)
- 1/2 teaspoon white sugar
- 1 (.25 ounce) package active dry yeast
- 5 cups all-purpose flour
- 3/4 cup white sugar
- 2 teaspoons salt
- 2 eggs, beaten
- 1/2 cup butter, melted
- 1 (8 ounce) package sliced pepperoni
- Dissolve 1/2 teaspoon sugar in 1 cup of warm water in a small bowl. Sprinkle yeast over the water and let stand for 5 minutes.
- Mix flour, 3/4 cup sugar, and salt in a large bowl. Stir in the yeast mixture, beaten eggs, and melted butter. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 1/2 hours.
- Preheat an oven to 350 degrees F (175 degrees C). Grease a cookie sheet.
- Punch down the dough, and divide it into 20 equal pieces about the size of a golf ball. Using your hands, flatten each piece into a small rectangle about 4 inches square. Place 3 slices of pepperoni down the center of each dough square, overlapping the slices. Place another row of 3 slices next to the first. Roll the dough around the pepperoni slices, pinch the edges closed, and place the rolls on the prepared cookie sheet.
- Bake the rolls in the preheated oven for 14 to 16 minutes, until the bottoms are lightly browned and the tops are barely golden.