Pepperoni Roll

Add 2 C of flour, sugar, yeast and salt to the bowl of a stand mixer or a large mixing bowl

Combine water, milk and butter in a saucepan over low heat until warm 

Gradually pour into the flour, either mixing it on low speed in the mixer, or mixing it by hand in a large bowl

Combine well, adding remaining flour until a soft dough forms

Either switch to a dough hook and knead until smooth – about 5 minutes or pour out onto a floured surface and knead until smooth – about 10 minutes

Place dough in a lightly oiled bowl and turn to coat

Let rise until doubled, about 1 hour

Punch dough down and turn onto a floured surface, cut in half returning one half to the bowl

Roll dough into a 12 – 16 rectangle 

Arrange half of the provolone and pepperoni on the dough 

Starting at the edge closest to you carefully roll dough up

Beat the eggs with a small amount of water and brush the seams, pinching to close

Place loaf seam side down on a cookie sheet lined with parchment paper

Repeat with the other half of the dough

Let loaves rest, covered with a kitchen towel for 30 minutes

Uncover loaves and brush all over with remaining egg wash

Bake in a preheated 350 degree oven for 30 to 35 minutes, turning once during the baking

Let cool for 15 minutes before slicing