2 2/3 tbsp. yeast
7 c. flour
1/2 c. plus 2 2/3 tbsp. non-fat dry milk
1/2 c. sugar
1 tbsp. salt
1/2 c. oil
2 3/4 c. warm water
2 eggs
2 pkg. sliced pepperoni

Blend all dry ingredients in bowl. Add oil, water and eggs; mix thoroughly. Knead dough until smooth and elastic. Place dough in warm area for 45 minutes to an hour, until it doubles. Punch dough down to remove air bubbles. Roll dough into 1/4 inch thick rectangle, then cut into 24 squares.

On each square, overlap pepperoni slices in straight line in center of square, leaving room at top and bottom to seal. Fold top and bottom toward center. Roll from side to center, keeping pepperoni straight until roll is completely sealed. Place in warm place to rise. Bake at 350 degrees for 20 minutes. Makes 24 rolls.