Pepperoni Rolls

Actualizado: 18 de dic de 2019

Texas Round Pen

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2 packages (1/4 ounce each) active dry yeast

3 cups warm water (110° to 115°), divided

3 tablespoons sugar

3 tablespoons shortening

1 tablespoon salt

1 large egg, lightly beaten

8 to 10 cups all-purpose flour

1 tablespoon butter, melted


In a large bowl, dissolve yeast in 1/2 cup warm water. Add the sugar, shortening, salt, egg, remaining water and 4 cups flour; beat until smooth. Stir in enough remaining flour to form a stiff dough.Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.Punch dough down. Take small portions and roll into equal portions. Try not to handle doe too much. Flatten slightly a roll of doe and place pepperoni in center and fold over doe.

Pepper Jack cheese is great to put inside. Place seam side down on greased baking sheets. Let rise again for about double in size. Bake at 350 degrees for about 20-25 minutes until golden brown. Remove from oven and coat tops with butter or olive oil.

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