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In the mixer bowl, add 1 cup of warm water, 1/2 Tablespoon of the sugar and 1/2 Table spoon Active Dry Yeast.
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Whisk and allow to bloom for 8 to 10 minutes.
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With the mixer on lowest setting, add the remaining sugar, brown sugar, oil, salt and bread flour and mix until incorporated.
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Switch to the dough hook attachment and add all purpose flour and knead on low speed for 6 to 8 minutes, until dough comes together from the sides of the mixing bowl.
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Place the dough into a glass bowl coated with oil to keep the dough from drying out. Cover the top with plastic wrap and then place a kitchen towel over the plastic wrap. Place in a warm spot in the kitchen and allow to rise until doubled in size. This takes about 2 hours.
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After the dough has risen, much the dough down and place onto a well floured surface. Cut the dough in half. Then continue cutting the pieces in half until you have 16 equal pieces.
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With a rolling pin roll each piece into an oblong shape. Place 3 slices of pepperoni into the center of each dough leaving about 1/4 of an inch on either end. Roll the dough up into a log, pinch together the ends and tuck underneath.
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Place the rolls onto a parchment lined baking sheet about 1/2 apart.
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Place into a 375 degree oven and bake until golden brown, about 18 to 20 minutes.
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remove to a wire rack to cool slightly. serve warm.