West Virginia Pepperoni Rolls Recipe A Mountain State

Ingredients

• 1 ½ cups (355 ml) warm water (105-115°F / 40-46°C)
• 2 ¼ teaspoons (7 grams) active dry yeast
• 1 tablespoon (15 ml) granulated sugar
• 1 teaspoon (6 grams) salt
• 4 tablespoons (57 grams) unsalted butter, melted
• 4 cups (500 grams) all-purpose flour, plus more for dusting
• 1 pound (454 grams) sliced pepperoni, cut into sticks about 2-3 inches long and ¼ inch thick
• 1 large egg
• 1 tablespoon (15 ml) water