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+ servings

Mom's Pepperoni Buns

Pepperoni sticks wrapped in a soft and fluffy bun, a twist on a Chinese bakery classic.
Course Appetizer, Snack
Cuisine American, Asian, Chinese
Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Servings 10
Calories 271kcal
Author Michelle


  • 240 ml whole milk lukewarm
  • 30 g granulated cane sugar
  • 7 g active dry yeast
  • 500 g all-purpose flour
  • 1 large egg + extra for eggwash
  • 60 ml avocado oil or vegetable oil
  • 5 pepperoni sticks cut into half (for regular) or into 3rds (for mini)

Glaze (optional)

  • 15 g granulated cane sugar
  • 15 g hot water


  • Pour the warmed milk into a bowl, add in the sugar and yeast. Give it a stir and let the yeast activate and bubble.
  • In a bowl of a stand mixer fitted with a dough hook, add in the flour, egg, oil and sea salt. Start the mixer of low and pour in the activated yeast and milk.
  • Knead until the dough starts to come together and forms a smooth and elastic ball, about 7-8 minute of kneading.
  • Put the dough into a lightly greased bowl and cover with plastic wrap. Place in a warm location and let the dough double in size (approximately 90 mins, depending on how warm your kitchen is).
  • Prepare a baking sheet with parchment paper. Set aside.
  • Once the dough has risen, deflate the dough and divide in 10 equal portions (if making regular sized buns) or 15 portions (if making mini sized).
  • Roll each portion of dough into a long cylinder.
  • Take one stick of pepperoni and begin to coil the dough at an angle around the pepperoni. Tuck in the ends.
  • Place onto a baking sheet. Repeat with the remainder.
  • Preheat the oven to 350°F/177°C.
  • Loosely cover the buns and let rise for another 20 minutes, or until slightly puffy.
  • In a small bowl, lightly beat an egg. Use a pastry brush to gently brush the tops of the buns. Add sesame seeds or any toppings you desire.
  • Bake at 350°F/177°C for 18-20 minutes, until lightly golden. If the tops are browning too quickly, place a piece of aluminum foil over top.
  • Glaze (optional): In a small bowl, dissolve 1 tablespoon granulated sugar with 1 tablespoon hot water and use a clean pastry brush to brush the tops of the baked buns. Return the buns into the oven (with the heat turned off) for another 2 minutes.
  • Remove buns and let cool on a cooling rack.
  • Best served freshly made. Or keep in an airtight container at cool room temperature for up to 3 days.


Note: Can be stored at room temperature in an airtight container for up to 3 days.
Also can be individually frozen for up to 6 months. To reheat, remove from the freezer and microwave for 40-60 seconds, until piping hot.


Calories: 271kcal | Carbohydrates: 44g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 88mg | Potassium: 111mg | Fiber: 2g | Sugar: 5g | Vitamin A: 38IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 2mg