I wish I could give this 4.5 stars--it is almost a 5 star recipe as written, but a couple things take it down a bit. I reduced the sugar from 3/4 c. to 1/2 c. (and half of that I used Splenda). It was still too sweet for me, I guess I absolutely don't like sweet bread with pepperoni! There is also what I have to assume is an error in the recipe in that there is no 2nd rise time given. Sure it'll WORK without the 2nd rise, but you aren't going to get a soft fluffy bread roll with pepperoni in it, and maybe you aren't even supposed to. But, I couldn't take that risk, so I let mine rise a 2nd time til doubled. They baked up beautifully (my pic will show them very brown, because I used half whole wheat). I was very pleased with the dough, I found it excellent to work with, a nice elasticity to it for shaping. As far as the flavor of this bread goes, I think the missing ingredient is corn meal. I think there should be less sugar, and a bit of cornmeal added (which has its own sweetness, being corn.) I may try it that way sometime and update if I do :)
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I wish I could give this 4.5 stars--it is almost a 5 star recipe as written, but a couple...