Pepperoni Stuffed Rolls

Combine warm water and sugar in a small bowl, stirring until the sugar is fully incorporated. Add yeast to the mixture and allow it to rest for 5 minutes.

In a large bowl, combine flour, sugar, and salt. Gradually add the yeast mixture, beaten eggs, and melted butter to the flour mixture until a cohesive dough forms. Transfer the dough to a lightly floured surface and knead for 8 minutes, until it becomes smooth and elastic.

Transfer the dough to a greased bowl and brush with oil. Cover the bowl with a light cloth and place it in a warm location, allowing the dough to rise until it has doubled in size, approximately 1.5 hours.

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a cookie sheet in preparation for the next step.

Once the dough has risen, punch it down and divide it into 20 equal portions. Using your hands, shape each portion into a small rectangle, approximately 4 inches square.

Place 3 slices of pepperoni side by side on the center of each dough rectangle. Add another row of 3 slices next to the first, creating a layered effect. Roll the dough around the pepperoni, pinch the edges closed, and place the rolls on the prepared cookie sheet.

Bake the rolls in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) for 14 to 16 minutes, or until the bottoms are lightly browned and the tops are just golden.