Pepperoni Rolls

• 1 quart (950 ml) water
• 1/2 lb (.2 kg). lard (do not substitute, this effects texture and flavor)
• 1 cup (225 ml) sugar
• 1-1/2 tsp (7 ml) salt
• 3 packages dry yeast
• 12 cups (2825 ml) all-purpose unbleached flour
• 1 lb (.5 kg). very thinly sliced pepperoni
• 1 lb (.5 kg). grated mozzerella cheese
• Optional: 2 large onions, very thinly sliced and cut in quarter strips

1. Heat the water, lard, sugar and salt to 105 to 115 degrees (45 C.).
2. Put the mixture into a bowl and add yeast, give it a minute or two to proof.
3. Add flour, mixing a little at a time.
4. While adding the flour, add small amounts of cut pepperoni, cheese, and onions if used, or save it to stuff into the buns you form after two risings.
5. Let rise in a draft free oiled bowl until at least doubled.
6. Punch down and let rise again.
7. Make into bun with your hands, any shape and size you like.
8. Most make them the size of hot dog buns.
9. You can stuff these with the pepperoni, cheese and onion if you are using them at this point, (or put some in the dough and stuff some more at this point).
10. Place the buns on a greased baking sheet or pan and let rise again a third time.
11. Bake in a 350 degree (175 C.) oven for about 20 to 30 minutes or until golden and done.
12. Eat them out of the oven, heated again with sauce, cooled to room temperature in lunches or picnics, or cold out of the refrigerator.
13. They freeze very well.

water, lard, sugar, salt, yeast, flour, pepperoni, mozzerella cheese, onions

Taken from online-cookbook.com/goto/cook/rpage/0012F2 (may not work)