Guest post by Brigette Shevy
My family can’t get enough of these soft rolls. I love that they can be made up ahead of time and frozen (by the way, this recipe easily doubles) – making them so easy to include in a sack lunch. They are great fresh from the oven, at room temperature, and yep, even cold. 🙂
If I’m serving these for dinner, I’ll often include marinara sauce on the side. Dipping sauce is definitely not necessary; for quick on-the-go meals, we love them just the way they are!
I stick these frozen in my husband’s lunch box, and they are completely thawed and ready to eat by lunch time — which means they are perfect solution for when I forget to pack his lunch… not that I’ve ever done that, of course!
If you’re feeling creative, you can always experiment with different kinds/combinations of cheese, or add some extra filling ingredients. Hopefully your family will enjoy this recipe as much as mine does!
makes 12 rolls
- 1 cup warm milk
- 3 T. butter, melted
- 1 egg
- 2 T. sugar
- ¾ teaspoon salt
- 3 ¼ cups flour (I use 2 cups all-purpose and 1 ¼ cups white whole wheat)
- 1 scant Tablespoon instant active yeast
- 4-5 oz. sliced pepperoni (this amount is flexible, based on your family’s preferences)
- 8 oz. block of mozzarella cheese, cut into 24 squares approximately the same size
- 1 tablespoon melted butter
- 2-3 Tablespoons shredded Parmesan cheese
Combine all ingredients in your bread machine in the order listed, or in the order recommended by your particular brand of bread machine. Run the short dough cycle.
Divide dough into 12 pieces. Flatten each into a circle about 4-5” in diameter. In the center of each piece of dough, put pepperoni slices and two chunks of cheese.
Bring up the sides of the dough around the filling and pinch ends together. Roll each into a ball, making sure dough is evenly distributed around the filling with no “thin” spots. Place on greased cookie sheets (place any visible seams down). Let rise for 15-20 minutes in a warm place. Bake 350 degrees for 12-15 minutes.
Brush with melted butter and sprinkle with parmesan cheese.
Brigette is a full-time wife and mother who is blessed with three amazing bundles of energy (ages 5, 3 and 1). She enjoys music, experimenting in the kitchen, homeschooling her children, finding great deals, long-distance running, and anything chocolate.
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