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Ingredients
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Dough
Filling
Finish / Egg Wash
Method
Dough
- 1
Activate yeast
In a small bowl, combine warm water (105–115°F / 40–46°C), sugar and active dry yeast. Stir gently and let sit 5–10 minutes until foamy and bubbly.
- 2
Mix wet ingredients
In a large bowl or stand mixer bowl, whisk together warmed milk, melted butter and the egg. When yeast is foamy, add it to the milk mixture and stir to combine.
- 3
Combine dry and wet
Add salt and 2 cups of the flour to the wet mixture and mix until combined. Gradually add remaining flour, 1/2 cup at a time, mixing until a soft, slightly tacky dough forms. Total flour approximately 4 cups; adjust if dough is too sticky or too dry.
- 4
Knead dough
Turn dough onto a lightly floured surface and knead by hand 6–8 minutes until smooth and elastic (or knead 5–6 minutes on medium speed with dough hook). Dough should spring back when pressed.
- 5
First rise
Place dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean towel and let rise in a warm draft-free place until doubled in size, about 60–75 minutes.
Filling & Assembly
- 6
Prepare filling
While dough rises, combine grated asiago, shredded mozzarella, garlic powder, dried oregano and black pepper in a bowl. Toss to distribute seasonings evenly.
- 7
Roll out dough
After dough has doubled, punch it down and turn onto a lightly floured surface. Roll into a rectangle about 12 x 16 inches and roughly 1/4-inch thick.
- 8
Layer pepperoni and cheese
Evenly distribute the pepperoni slices over the dough leaving a 1/2-inch border along the long edge farthest from you. Sprinkle the cheese mixture evenly over the pepperoni, pressing lightly so it adheres.
- 9
Roll and seal
Starting at the long edge nearest you, tightly roll the dough into a log. Pinch the seam to seal and tuck the ends under. Use a sharp knife or bench scraper to cut the log into 20 equal pieces (about 3/4–1 inch thick each).
- 10
Arrange on baking sheet
Place the rolls cut-side up on a parchment-lined baking sheet or in two 9x13-inch pans, spacing them about 1/2 inch apart. Cover loosely with plastic wrap or a towel and let rest for 20–30 minutes to puff slightly.
Finish / Bake
- 11
Preheat oven
Preheat oven to 375°F (190°C) while rolls are resting.
- 12
Egg wash and topping
Whisk the egg with 1 tsp water to make an egg wash. Brush the tops of the rolls lightly with the egg wash. Sprinkle sesame seeds or extra grated asiago on top if using. For a softer top, brush with melted butter immediately after baking instead of eggs before baking.
- 13
Bake
Bake in the preheated oven for 16–22 minutes, until the rolls are golden brown on top and the cheese inside is melted and bubbly. Rotate the pan halfway through baking for even browning.
- 14