Step 1

Rinse a large bowl and glass measuring cup with hot water 2–3 times to temper them. Add 4 cups of 100–110ºF hot water to the large bowl, sprinkle yeast on top, and let stand for 10 minutes until bubbly.

Step 2

Add the sugar and salt to the water and yeast. Stir to dissolve. Top with a small drizzle of olive oil and a sprinkle of flour. Cover the bowl with plastic wrap. Set aside in a warm place for 30 minutes to 24 hours. The sponge should be thick and bubbly when you're ready to begin. See notes 1 and 2.

Step 3

Slice the pepperoni into 4-inch long sticks and transfer to a bowl. Cover and refrigerate until needed.

Step 4

Begin adding flour to the yeast sponge, one cup at a time, stirring with a wooden spoon between additions. You will probably add around 7–8 cups of flour in total.

Step 5

Continue adding flour until the mixture is thick, raggedy, and difficult to stir. See note Once you can handle the mixture with your hands, dump the dough onto a clean, lightly floured surface.

Step 6

Knead the dough for exactly 10 minutes, adding sprinkles of flour as necessary to remove any stickiness from the dough. Feel free to occasionally channel your inner pizza maker and slam the dough on the counter. After 10 minutes, the dough should be elastic and feel smooth and velvety to the touch.

Step 7

Clean out the bowl that originally contained the dough. Drizzle it with two or three teaspoons of extra virgin olive oil, and use a paper towel to coat the inside of the bowl. Transfer the dough to the bowl and cover with plastic wrap. Allow to rise in a warm place for 1 hour. The dough should double in size.

Step 8

After the dough has risen, punch it down to remove any large air pockets. Meanwhile, preheat the oven to 425ºF and sprinkle 2 or 3 (depending on the size) baking sheets with cornmeal.

Step 9

Tear out a section of the dough, a little smaller than the size of a tennis ball. Flatten the dough ball between your palms into a slightly oblong shape.

Step 10

Add 3 sticks of pepperoni to the middle of the dough. If you'd like more, add more, but I recommend starting with Fold the dough over the pepperoni from the right side; move clockwise to the bottom and then to the left, and finish by folding over the top.

Step 11

Pinch the center of the dough to seal the roll, using a bit of water if needed. Place the roll on the prepared baking sheet and continue making the rest of the pepperoni rolls. Arrange them on the baking sheet approximately 1–2 inches apart.

Step 12

Cover the baking sheet with wax or parchment pepper and allow the rolls to rest for 30 minutes. See note 4.

Step 13

Whisk together the egg and water until smooth.

Step 14

Remove the wax or parchment paper. Brush each roll with the egg wash. Transfer to the oven for 20 minutes. The rolls are done when they are deep golden brown on top with a hard exterior.

Step 15

Remove from the oven and let cool.

Step 16

Serve the pepperoni rolls with Oliverio Peppers and Tomatoes or with a sprinkle of grated cheese. Or enjoy them on their own as a delicious snack! Enjoy!