Pepperoni and Mozzarella Rolls

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These super soft, rich pepperoni and mozzarella buns are the ultimate savory treat—pillowy, cheesy, and bursting with bold, smoky flavor. Made with a dough that stays soft for days, they’re perfect for make-ahead lunches, snack cravings, or impressing at brunch.

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Ingredients: Dough

• 500g bread or all purpose flour

• 10g active dry yeast

• 1tbsp sugar

• 125ml lukewarm milk

• 6g baking powder

• 1/2tsp salt

• 1 egg

• 200g yogurt

• 35ml olive oil

• 1tbsp honey

Ingredients: Fillings

• 30g butter (melted)

• 150g low moisture mozzarella (shredded)

• 150g pepperoni (peeled and shredded)

• 2tbsp fresh parsley

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Process

1.

Add flour to a bowl and using a tablespoon create a dent/well in the center. Add the yeast, sugar and 1/3 of the lukewarm milk. Whisk briefly without incorporating the flour, cover and rest 15-30mins until it’s bubbly and foamy.

2.

Add yogurt, olive oil, egg, salt, baking powder and honey and start mixing with a spatula just until roughly combined. Switch to your hands (oil them first so the dough doesn’t stick as much). Knead a couple of minutes until a rough dough ball forms and the sides of the bowl are almost clean. Oil the dough with 1-2tbsp olive oil, wrap with plastic wrap and rest 20 minutes.

3.

Now knead the dough again 5-10 times, flip smooth side up then cover with plastic wrap and rest another 20 minutes.

4.

Do the 3rd and final knead, again 5-10 times only. Your dough will look smooth at this point. Flip smooth side up again, cover well and proof for 1 hour (if your room is colder the proof can take up to two hours - the dough should at least be double in size when it’s ready).

5.

Roll it out into a rectangle approximately 20x16 inch (50x40 cm). Brush with melted butter and sprinkle with parsley. Add the shredded pepperoni and cheese and spread all over the dough. Roll it up into a log and cut into 1-1.5 inch thick rolls. Mine yields 11 rolls.

6.

Whisk one egg with a pinch of salt and egg wash the rolls then sprinkle a little more parsley on top. Bake at 400F(190C) for 25-30 minutes.

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Final Touches

Optionally brush with more melted butter or olive oil post bake for a more rich, indulgent texture.

Allow the buns to completely cool down then store at room temperature in a ziploc or another airtight container for up to 3-4 days (or 5 in the fridge!).