Prep Time: 25 minutes
Cook Time: 15 minutes
Additional Time: 1 hour 30 minutes
Total Time: 2 hour 10 minutes
Servings: 20

1 cups of warm water (100 degrees F/40 degrees C)
½ tsp. white sugar
1 (.25 Oz.) package active dry yeast
5 cups of all-purpose flour
¾ cups of white sugar
2 tsp. salt
2 eggs, beaten
½ cups of butter, melted
1 (8 Oz.) package sliced pepperoni


  1. In a small bowl, combine 1/2 tsp. sugar with 1 cups of warm water and stir until the sugar dissolves. Water with yeast added; let stand for five minutes.
  2. In a sizable bowl, combine the flour, salt, and 3/4 cups of sugar. Once the dough starts to come together, add the yeast mixture, beaten eggs, and melted butter. When the dough is smooth and elastic, turn it out onto a surface that has been lightly dusted with flour. Put the dough in a bowl that has been greased and turn to coat with oil. Cover with a thin cloth and allow to rise until it has doubled in size, which should take about 1 1/2 hours.
  3. Set the oven to 350 degrees Fahrenheit (175 degrees C). Make a cookie sheet greased.
  4. Divide dough into 20 equal pieces, each about the size of a golf ball, after punching it down. Flatten each piece into a square measuring about 4 inches using your hands.
  5. Put three pepperoni slices down the middle of each square of dough. Next to the first row of three pepperoni slices, arrange a second row. Roll the pepperoni in the dough, seal the edges, and set the rolls on the cookie sheet that has been prepared.
  6. Rolls should be baked in a preheated oven for 14 to 16 minutes, or until the tops are just beginning to turn golden