Directions

1. Gently heat the milk and butter in a small saucepan until the butter is melted. heat to 115°F. Remove the saucepan from the heat and whisk in the sugar, yeast and 2 teaspoons salt. Let the mixture sit until the yeast is activated and foam covers the top, 5 to 8 minutes. Add the flour, egg and yeast liquid to a large bowl. Make the dough by mixing the ingredients together with a rubber spatula. Make sure all ingredients are incorporated; the dough will be sticky and loose. Cover with plastic wrap and let rise in a warm place until doubled in size, about 2 hours. Remove Plastic gently re-knead the dough in order to deflate it while still in the bowl. Form into a ball, as best you can, and cover with plastic wrap. Let rest in a warm place until doubled in size, about 1 hour.

2. Transfer the dough to a very generously floured surface, kneading to bring together. Cut the dough into 8 pieces, about 3½ oz each. Gently form each piece into a ball, incorporating more flour as needed so the dough is no longer sticky but still pliable. Use your hands to flatten each ball to a 4½-inch circle. Brush a piece of pepperoni with oil and place in the center of the circle, along with 2 tablespoons shredded mozzarella. Fold the dough over the pepperoni, and place on the non-stick round roasting pan seam-side down. Repeat with the remaining pepperoni and cheese, placing the bundles on the nonstick round roasting pan at least 1 inch apart to allow for a third rise. Cover the rolls loosely with plastic wrap and place in a warm place for 30 minutes. The rolls will puff up just a bit.

3. Preheat the Bravo to bake 350°F. Brush the tops of the rolls with the remaining oil and bake until the crust is crispy and golden brown, 15 to 20 minutes on shelf position 3.