Here's what you'll need. (This makes TWO rolls!)
2 teaspoons active dry yeast (1 packet of yeast has about 2.5 teaspoons, so be sure to measure)
1/2 teaspoon white sugar
5/8's cups warm water (110 degrees F/45 degrees C) (to figure this out easier, it's 1/2 a cup, and 1/8 cup *which is half of 1/4*)
2 1/2 cups all purpose flour
1/4 cup white sugar
3/4 teaspoons salt
1 1/2 teaspoons vegetable oil
1/2 cup baking soda
4 cups hot water
1 stick of pepperoni (you can buy the pre-sliced stuff, but I prefer thicker chunks)
1 1/2 cups of mozzerella
1 1/2 a cups of cheddar cheese
Start by making the dough.
In a small bowl, dissolve yeast and 1/2 teaspoon sugar in warm water. Let stand until frothy, about 10 minutes.
In a large bowl, mix together flour, 1/4 cup sugar, and salt.
Make a well in the center; add the oil and yeast mixture.
Mix and form into a dough. If the mixture is dry, add two tablespoons of water.
Knead the dough until smooth, about 7 to 8 minutes (or about 5 minutes in a Kitchenaid mixer).
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.
Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
**Tip: If your house is cold, turn on your oven to it's lowest setting. Once it's preheated, turn it off, open the door for a about a minute, then put your bowl (topped with a damp towel) in for the hour.**
While the dough is rising cut your pepperoni into thickish quarters. You want it at least double the thickness of a pre-sliced piece. If you're using pre-sliced, you should still cut the pepperoni, but you certainly can leave it whole if you prefer.
Once it's doubled in size, remove from the oven and turn the oven on to 450 degrees. Cut the dough in half and roll out each section into a long rectangle. Sprinkle half of each the cheddar and mozzerella towards the center of the dough, then the pepperoni.
Bring the side of the dough that's furthest from you over the cheese and tuck it under to make a long looking roll.
Turn it over so that you can get to the seam and pinch it entirely closed (this is important!)
In the widest sauce pan you have boil the 4 cups of water with the baking soda - once it begins to boil CAREFULLY add the roll to the pan, let it sit for about 30 seconds, again very carefully (and with a pair of tongs or two) flip to soak the other side for another 30 seconds. Carefully remove and set the roll on a greased (or lined with parchment paper) cookie sheet. Melt about 1 tablespoon of butter and brush it over the top of the roll, sprinkle lightly with kosher/coarse salt.
Bake for about 8 minutes or until browned. To serve simply slice. I hope you enjoy!
