Pepperoni Rolls

Place warm water in a large mixing bowl.

Make sure the water is not hot since this will kill the yeast.

Add the yeast, sugar, and oil to the water. Slowly mix in flour one cup at a time until the dough begins to get difficult to stir.

Now add the salt. Sugar helps yeast activate while salt slows the activation so it is best to add the salt last.

Continue adding flour as you begin kneading the dough by hand.

Knead for approximately 8 - 10 minutes being sure not to add too much flour.

The dough should be soft and spongy when done.

Set the dough in a slightly warmed (but off) oven until doubled in size.

Pan rolls out by taking 24 even sized hand fulls of dough and making 3 X 5 rectangles on a table.

Place 8 slices (small) in two rows on each roll.

Roll up. Place on greased sheet.

Let rise again till doubled in size. Bake for 30 minutes at 350 degrees.

Brush with butter at the 20 minute time limit.

These may be served plain or sliced with cheese and sauce added.

Yield - 2 dozen rolls.