Soft & Chewy Pepperoni Rolls

Step 1: Mix yeast, warm water and the 1/2 teaspoon sugar in a bowl and let stand at room temperature for 45 minutes. It will get foamy. Cook potatoes until tender in about three cups of water (enough to make approximately 2 1/2 cups leftover potato water. If you don't have enough potato water to make 2 1/2 cups, add hot water to it). Mix your cooked potatoes and 2 1/2 cups potato water in a blender. Add the 1/2 cup sugar, shortening and salt, and blend well. Add your egg and blend 5 seconds more.

Step 2: Cool mixture to lukewarm. Then pour the mixture into a very large bowl and add the yeast mixture. Slowly add 4 cups of flour and beat until smooth with a whisk. Add 3 to 4 more cups of flour and knead with your hands until the dough is fairly stiff but still a little sticky. Place dough in a large greased bowl and cover it with plastic. You can let your dough rise for 2-3 hours in a very warm room, until doubled in volume.

Step 3: Preheat your oven to 400 degrees.

Step 4: Turn dough onto a floured board and cut into quarters. Continue to cut into roughly 20 pieces (you can make 40 smaller rolls for appetizers if you like). Take a piece of the dough and push it flat. Then place a small amount of cheese down center of dough, and 3 pieces of pepperoni in the middle (overlapping and not stacking). Then fold the ends in first, and roll it up. Pinch the ends of the dough to hold the pepperoni inside. Place on an ungreased baking sheet. Repeat until you’ve used up all of your dough.

Step 5: In a small saucepan, melt the butter and sugar. Remove from the heat and let cool slightly. Add your egg and mix well. Brush rolls with this mixture and then bake them until golden brown, about 15 to 25 minutes. Let cool just enough so you can handle them. Serve immediately with butter or pizza sauce for dipping. Or you can wrap them in foil, put them in a freezer zip lock bag and freeze them.

Step 6: *Be sure to peel the skin off the pepperoni stick if it has a thick one before cutting them up.