Thanksgiving Pepperoni Rolls (or) Fabulous Overnight Rolls

Roseddy’s Thanksgiving Pepperoni Rolls or Fabulous Overnight Rolls             

When I got married 42 years ago, I decided that I would create holiday traditions for my family, as my parents had done for us.  I have collected ideas and recipes over the years, some lasted, others, not so much.  But,  this dinner roll recipe has been part of our celebrations of the holidays since 1969.  While living in Baltimore, MD, my neighbor shared this wonderful recipe with me.

Originally, making bread was a little, no a lot, intimidating.  I figured if my mom, who grew up watching her sisters prepare all sorts of holiday fare, could make bread.  I could too.  When I received my Kitchen Aid mixer with a dough hook for kneading as a gift from my husband, I was on my way to successful bread preparation. If anyone in my life has enjoyed homemade breads, it has been Opa.

I began making these rolls plain, no pepperoni.  Then, one year I made a few with pepperoni.  The tradition was set.  Those rolls with the pepperoni were the first to be eaten and first to be requested again and again.  I now make at least a double recipe, that’s 96 rolls, to share with friends and family.  They have become part of their holiday celebrations also.

So, I now share the recipe with all of you.  Step by step.   Make them and share as apart of your holiday feast.  They are surprisingly easy and preparation goes really quickly.  And, any leftovers, just pop them into a toaster oven, bake until warm, and enjoy for many days to follow.

 Ingredients:
[Makes 4 doz rolls]

1 Cup milk
3/4 Cup butter/shortening (mix these1/2 and 1/2 for lighter rolls)
1/4 Cup sugar
1/2 tsp Salt
1 pkg dry yeast
1/4 Cup warm water
4 Cup flour
2 eggs, room temp
1 stick melted butter
oil for brushing if you freeze precooked rolls

Package of pre-sliced pepperoni (100 slices)

• Mix milk, butter/shortening, and water in a measuring cup and heat in microwave until temp is approx 120 degrees.

• Put sugar, salt and liquids in mixing bowl.  Add 1 C flour and mix, adding yeast.

• Add 2 eggs, beating after each egg, and rest of flour, one cup at a time.

• Knead about 5 min with mixer.


• Let dough rest about 20 minutes.

• Divide into 4 equal parts on floured surface.

• Roll out each ball into a circle


• Brush with melted butter. 

• Cut into 12 pie shapes using a pizza cutter to make 12 crescent rolls.

• At this point you can either roll them up and place on parchment paper lined pans OR  place 2-3 slices of pepperoni on each “pie wedge” and then roll them up placing them when rolled onto the parchment-lined baking pans.

• Shape them into a curved crescent making sure to keep the pointed end under the roll.

• You can either let these rise in the refrigerator coated with a slight brush of oil overnight or let them raise and bake immediately. ( I bake them immediately).

• After they raise, brush with melted butter before baking.
• Bake at 350 degrees for 10-12 minutes or until lightly golden brown.
• Remove from oven and cool.Rolls keeps well made and frozen in air-tight containers until served for your dinner.

* I made 8 doz yesterday and have only 5 doz left to freeze.  Lesson learned…only bake when you are alone.  They were eaten hot out of the oven by wolves disguised as my family.

Rod, who is amazed at the smell in the house when these are baking, wonders how we can convey the smell to you.  Since that’s impossible you are just going to have to make them so you can experience this for yourselves.

As for that neighbor in Baltimore so many years ago – Thanks, Diane

Merry Turkey to all!

 

Print

Pepperoni Rolls OR Fabulous Overnight Rolls

Yield: 4 Dozen

Ingredients:

1 Cup milk
3/4 Cup butter/shortening (mix these1/2 and 1/2 for lighter rolls)
1/4 Cup sugar
1/2 tsp Salt
1 pkg dry yeast
1/4 Cup warm water
4 Cup flour
2 eggs, room temp
1 stick melted butter
oil for brushing if you freeze precooked rolls

Package of pre-sliced pepperoni (100 slices)

Directions:

• Mix milk, butter/shortening, and water in a measuring cup and heat in microwave until temp is approx 120 degrees.
• Put sugar, salt and liquids in mixing bowl. Add 1 C flour and mix, adding yeast.
• Add 2 eggs, beating after each egg, and rest of flour, one cup at a time.
• Knead about 5 min with mixer.
• Let dough rest about 20 minutes.
• Divide into 4 equal parts on floured surface.
• Roll out each ball into a circle.
• Brush with melted butter.
• Cut into 12 pie shapes using a pizza cutter to make 12 crescent rolls.
• At this point you can either roll them up and place on parchment paper lined pans OR place 2-3 slices of pepperoni on each “pie wedge” and then roll them up placing them when rolled onto the parchment-lined baking pans.
• Shape them into a curved crescent making sure to keep the pointed end under the roll.
• You can either let these rise in the refrigerator coated with a slight brush of oil overnight or let them raise and bake immediately. ( I bake them immediately).
• After they raise, brush with melted butter before baking.
• Bake at 350 degrees for 10-12 minutes or until lightly golden brown.
• Remove from oven and cool. Rolls keeps well made and frozen in air-tight containers until served for your dinner.

The matriarch of Live Pretty, Roseddy, lives with her husband and children in Orlando, Florida. She is a native of Waynesburg, PA, but she has called the Sunshine State home for over thirty years. In addition to being a fantastic cook, Roseddy is an accomplished seamstress and former Home Economics instructor. Her flower arranging talents are the stuff of legend, and she is a valued member of her church’s altar guild. Roseddy enjoys entertaining, traveling with her husband, and, of course, a good martini.

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