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350F, makes 20 rolls
1) 25g bread flour
1) 100g water
2) 193g whole milk
2) 1/3 cup (62g) granulated sugar
3) 2 ¼ tsp. (7g) dry active yeast
4) 446g bread flour
4) 1 tsp. (5g) salt
5) ½ cup (113g) unsalted butter, room temp
6) 57g bread flour (additional)
7) 500g Freybe pepperoni sticks
8) 100g shredded cheese

bread only

Tangzhong: In a sauce pan heat (1) at med heat for 4 minutes until thickened with constant stirring. Set aside to cool before use.

In another sauce pan heat (2) until 115F then add in the yeast (3). Set aside for 15 minutes.

In a mixing bowl, combine (4) then add in (1), (2), and (5). Stir by hand using dough hook.

Use machine to knead for 10 minutes. Add additional flour as needed.

Transfer dough onto oiled bowl, cover with saran wrap and let it rise for an hour.

Weigh 48g of dough and roll each into a 15" length, wrap it around the pepperoni.

Let dough rise again for 40 minutes.

Top each with 5g shredded cheese.

Bake at 350F for 15 minutes.