Savory

Sourdough Pepperoni Rolls

Warm, cheesy West Virginia-style pepperoni rolls made with a tender sourdough dough—perfect for sharing, packing, or enjoying straight from the oven.

A centered plate of golden sourdough pepperoni rolls on a continuous red-and-white gingham tablecloth
July 25, 2026

Sourdough Pepperoni Rolls

These West Virginia-style sourdough pepperoni rolls are a cozy, shareable bake with a tender, lightly enriched dough and a savory pepperoni center. A little overnight rest gives the dough time to develop flavor, then the rolls are shaped, proofed, and baked until deeply golden.

Keep them classic with stick pepperoni, or add low-moisture mozzarella, Italian seasoning, and Parmesan for an extra-cheesy version.

Ingredients

For the Dough

  • 750 g bread flour
  • 150 g active sourdough starter (100% hydration)
  • 350 g whole milk
  • 2 large eggs
  • 60 g unsalted butter, softened
  • 30 g granulated sugar
  • 15 g fine sea salt

For the Filling

  • 18–24 oz stick pepperoni
  • 12–18 oz low-moisture mozzarella (optional)
  • Italian seasoning (optional)
  • Grated Parmesan (optional)

For the Egg Wash

  • 1 egg
  • 1 Tbsp milk

Details

Prep Time:

30 min + overnight

Cook Time:

22–26 mins

Serves:

12 large rolls

Kitchenware

  • Large mixing bowl or stand mixer
  • Kitchen scale
  • Bench scraper or knife
  • Rolling pin
  • Two baking sheets
  • Parchment paper or silicone baking mats
  • Small bowl and pastry brush
  • Wire rack

Instructions

  1. Day 1 — Mix the Dough: Mix and knead the flour, starter, milk, eggs, butter, sugar, and salt until smooth and elastic. Ferment at 70°F for about 2 hours, completing 2–3 stretch-and-folds. When the dough has risen 20–30%, refrigerate overnight.
  2. Day 2 — Shape: Remove the dough from the refrigerator and let it warm until no longer cold, about 60–90 minutes. Divide into 12 pieces, about 120 g each, and rest 15–20 minutes. Roll each piece into a rectangle; add pepperoni and any optional cheese or seasonings. Roll tightly, seal, and place seam-side down on parchment-lined baking sheets.
  3. Final Proof: Proof at room temperature until puffy, about 3–4 hours at 70°F. The dough should spring back slowly when gently poked.
  4. Bake: Preheat the oven to 375°F (190°C). Whisk the egg and milk, then brush the rolls with egg wash. Bake 22–26 minutes, until deep golden brown and the internal temperature reaches 195–200°F.
  5. Cool and Serve: Let the rolls cool briefly on a wire rack, then serve warm or pack once completely cooled.

These West Virginia-style sourdough pepperoni rolls are a cozy, shareable bake with a tender, lightly enriched dough and a savory pepperoni center. A little overnight rest gives the dough time to develop flavor, then the rolls are shaped, proofed, and baked until deeply golden.

Keep them classic with stick pepperoni, or add low-moisture mozzarella, Italian seasoning, and Parmesan for an extra-cheesy version.

Kitchenware

  • Large mixing bowl or stand mixer
  • Kitchen scale
  • Bench scraper or knife
  • Rolling pin
  • Two baking sheets
  • Parchment paper or silicone baking mats
  • Small bowl and pastry brush
  • Wire rack

Ingredients

For the Dough

  • 750 g bread flour
  • 150 g active sourdough starter (100% hydration)
  • 350 g whole milk
  • 2 large eggs
  • 60 g unsalted butter, softened
  • 30 g granulated sugar
  • 15 g fine sea salt

For the Filling

  • 18–24 oz stick pepperoni
  • 12–18 oz low-moisture mozzarella (optional)
  • Italian seasoning (optional)
  • Grated Parmesan (optional)

For the Egg Wash

  • 1 egg
  • 1 Tbsp milk

Instructions

  1. Day 1 — Mix the Dough: Mix and knead the flour, starter, milk, eggs, butter, sugar, and salt until smooth and elastic. Ferment at 70°F for about 2 hours, completing 2–3 stretch-and-folds. When the dough has risen 20–30%, refrigerate overnight.
  2. Day 2 — Shape: Remove the dough from the refrigerator and let it warm until no longer cold, about 60–90 minutes. Divide into 12 pieces, about 120 g each, and rest 15–20 minutes. Roll each piece into a rectangle; add pepperoni and any optional cheese or seasonings. Roll tightly, seal, and place seam-side down on parchment-lined baking sheets.
  3. Final Proof: Proof at room temperature until puffy, about 3–4 hours at 70°F. The dough should spring back slowly when gently poked.
  4. Bake: Preheat the oven to 375°F (190°C). Whisk the egg and milk, then brush the rolls with egg wash. Bake 22–26 minutes, until deep golden brown and the internal temperature reaches 195–200°F.
  5. Cool and Serve: Let the rolls cool briefly on a wire rack, then serve warm or pack once completely cooled.

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