Dairy-Free Pepperoni Rolls
Total time
Author: Katherine and Sarah Hatfield
Serves: about 72 slices (around 24 servings)
- 27 fluid ounces (3⅜ cups) water
- 1 tablespoon instant active yeast
- ⅓ cup sugar
- 1106 grams (approximately 8¾ cups) all-purpose flour
- 1 tablespoon kosher salt
- 1 tablespoon extra-virgin olive oil
- 60 dairy-free large sandwich-size pepperoni slices (approximately 8 ounces)
- Microwave the water in a large bowl until just tepid, approximately 30 to 45 seconds.
- Add the yeast and sugar to the warm water.
- In a large bowl, whisk together the flour and salt.
- Slowly stir the flour and salt into the water, about a tablespoon at a time.
- Knead well for approximately 10 minutes, either with a dough hook mixer attachment or by hand.
- Brush the inside of a large bowl with 1 tablespoon of the olive oil.
- Put the dough in the oiled bowl, turn it over, cover with a clean dish cloth, and let it rise until doubled, anywhere from 60 to 90 minutes.
- Preheat your oven to 425ºF.
- Punch down the dough and place it on a floured cutting board.
- Cut the dough in half, then in thirds, making 6 equal portions.
- Grease a baking sheet or line it with parchment paper or a silicone baking mat.
- Flatten one ball of dough into a rectangle on the cookie sheet.
- Lay 9 to 10 pepperoni slices on the dough (use more if using small pepperoni slices).
- Roll the dough into a cylinder, starting with one of the long sides.
- Place the roll seam side down on one side of the baking sheet, tucking the ends under.
- Repeat with a second portion of dough and pepperoni slices.
- Place in the center of the oven and bake for 20 minutes.
- Remove to a cooling rack.
- Let cool for at least 15-20 minutes before slicing into 1-inch slices.
- Repeat with the four remaining dough portions, baking two at a time on a cookie sheet.
- Serve warm or at room temperature.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-pepperoni-rolls
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