Mom's Pepperoni Buns
User Reviews
5
Mom's Pepperoni Buns
Description
These pepperoni buns feature a milk-based yeast dough enriched with egg and avocado oil for softness and flavor. The dough is mixed and kneaded until elastic, then allowed to rise until doubled, ensuring a tender crumb. After dividing and rolling the dough, each piece is shaped around a piece of pepperoni, encasing the filling fully.
The buns bake until golden brown, and an optional glaze of hot water and sugar can be brushed on for a sheen and slight sweetness. The result is a warm, soft bun with a spicy, savory center from the pepperoni, offering a satisfying contrast of textures and flavors.
These buns store well at room temperature for a few days and can also be frozen individually. Reheating in a microwave restores warmth quickly. They make convenient snacks or additions to a meal.
Storing in an airtight container maintains freshness, and freezing allows long-term storage. When ready to serve, microwave briefly to restore softness and warmth.
Ingredients
- 240 ml milk lukewarm, whole
- 30 g granulated cane sugar
- 7 g active dry yeast
- 500 g all-purpose flour
- 1 egg large, plus extra for eggwash
- 60 ml avocado oil or vegetable oil
- 5 pepperoni cut into half (for regular) or into 3rds (for mini, sticks
Glaze (optional)
- 15 g granulated cane sugar
- 15 g water hot
Instructions
- Pour the warmed milk into a bowl, add in the sugar and yeast. Give it a stir and let the yeast activate and bubble.
- In a bowl of a stand mixer fitted with a dough hook, add in the flour, egg, oil and sea salt. Start the mixer of low and pour in the activated yeast and milk.
- Knead until the dough starts to come together and forms a smooth and elastic ball, about 7-8 minute of kneading.
- Put the dough into a lightly greased bowl and cover with plastic wrap. Place in a warm location and let the dough double in size (approximately 90 mins, depending on how warm your kitchen is).
- Prepare a baking sheet with parchment paper. Set aside.
- Once the dough has risen, deflate the dough and divide in 10 equal portions (if making regular sized buns) or 15 portions (if making mini sized).
- Roll each portion of dough into a long cylinder.
- Take one stick of pepperoni and begin to coil the dough at an angle around the pepperoni. Tuck in the ends.
- Place onto a baking sheet. Repeat with the remainder.
- Preheat the oven to 350°F/177°C.
- Loosely cover the buns and let rise for another 20 minutes, or until slightly puffy.
- In a small bowl, lightly beat an egg. Use a pastry brush to gently brush the tops of the buns. Add sesame seeds or any toppings you desire.
- Bake at 350°F/177°C for 18-20 minutes, until lightly golden. If the tops are browning too quickly, place a piece of aluminum foil over top.
- Glaze (optional): In a small bowl, dissolve 1 tablespoon granulated sugar with 1 tablespoon hot water and use a clean pastry brush to brush the tops of the baked buns. Return the buns into the oven (with the heat turned off) for another 2 minutes.
- Remove buns and let cool on a cooling rack.
- Best served freshly made. Or keep in an airtight container at cool room temperature for up to 3 days.
Notes
- Store the buns at room temperature in an airtight container for up to 3 days to maintain freshness.
- For extended storage, freeze individual buns for up to 6 months and reheat in the microwave for 40-60 seconds before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 271 kcal
% Daily Value*
| Calories | 271kcal | 14% |
| Carbohydrates | 44g | 15% |
| Protein | 7g | 14% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 3mg | 1% |
| Sodium | 88mg | 4% |
| Potassium | 111mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 38IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 35mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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