Pepperoni and Cheese Buns
Soft and delicious buns full of pepperoni and cheese
Ingredients
- 1 cup warm water 110-115 degrees Fahrenheit
- 2 1/4 tsp active dry yeast 1 packet
- 2 Tb granulated sugar divided
- 517 grams all-purpose flour about 4 cups
- 1 tsp salt
- 3 Tb butter salted, softened
- 3 Tb plain greek yogurt non-fat or with fat
- 2 large eggs divided
- 5 ounces pepperoni diced
- 1 1/2 cups mozzarella cheese shredded
Instructions
- In a small bowl, mix together water, 1/2teaspoon sugar, and yeast. Set aside.
- In mixing bowl with the hook attachment, quickly mix together flour, salt, and remaining sugar.
- Lightly beat 1 egg with the yogurt. Add the egg mixture, yeast mixture, and butter to the flour mixture and mix slowly for a couple minutes until the dough starts to come together. Add the diced pepperoni and mix on speed 2-3 until dough no longer sticks to the sides and it forms a ball, about 3-4 minutes.
- Cover the bowl with plastic wrap and leave to rise until double in size, about an hour or 2 depending on temperature of the room.
- Cover two 9 by 13 inch baking pans with parchment paper. On a clean surface, sprinkle 1/2 cup cheese and turn dough out onto it. Sprinkle another 1/2 cup cheese on top and lightly knead dough, while sprinkling remaining 1/2 cup cheese into the dough. Continue to knead until cheese is dispersed throughout dough.
- Divide dough into 10 equal pieces. Flatten each piece into a circle and gather the edges into the middle and flip over to form a ball. Place 5 on each pan, spacing evenly.
- Spray plastic wrap with nonstick spray and cover the buns. Allow to rise another 30 minutes.
- Fill a deep pan halfway with water and place on the bottom rack in the oven. Preheat the oven to 400 degrees Fahrenheit.
- Beat 1 egg with a splash of water. Brush each bun with egg wash. (Sprinkle with Italian seasoning and grated Parmesan cheese, if desired)
- Bake one pan at time at 400 degrees until buns are lightly brown, about 12-15 minutes.*
- Let cool for about 5 minutes, then place buns on a cooling rack and allow to cool completely. Keep buns in an air-tight container.
Notes
Each bun is 11 WW Points