WARM BUTTER LOBSTER ROLL RECIPE RECIPES

Steps:

• In a small saucepan, gently heat the milk and butter until the butter is melted. The milk should be just a little hotter than warm, between 100 and 115 degrees F, but not over 115 degrees F. Remove the saucepan from the heat and whisk in the sugar, salt and yeast. Let the mixture sit until the yeast is activated and foam covers the top, 5 to 8 minutes.
• Add the flour to a large bowl and make a well in the center. Crack the egg into the middle and pour in the yeast liquid. Make the dough by mixing all ingredients together with a rubber spatula. Make sure all ingredients are incorporated; the dough will be sticky and loose. Leave the dough in the center of the bowl when it is fully incorporated. Cover the bowl with plastic wrap and let rise in a warm place until doubled in size, about 2 hours. Remove the plastic and gently re-knead the dough while still in the bowl. Form into a ball, as best you can, and cover with plastic wrap. This time allow to rest in a warm place for 1 hour. 
• After the second rise, remove the dough to a very generously floured surface, kneading to bring together. Cut the dough into 8 pieces, about 3 1/2 ounces each. Gently form each piece of dough into balls, incorporating more flour as needed. Use your hands to flatten each ball to a 4 1/2-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, like a burrito, and place on a parchment-covered baking sheet seam side down. Repeat with the remaining pepperoni and cheese. As you place each pepperoni roll on the sheet tray, leave at least 1 inch or space around each roll to allow for a third rise (therefore you will need 2 baking sheets). Cover the rolls loosely with plastic wrap and place in a warm place for 30 minutes. The rolls will puff up just a bit. 
• Preheat the oven to 350 degrees F. Brush the tops of rolls with the remaining oil and bake in the oven 30 to 35 minutes. The rolls will have a rich golden color and crispy crust.

Steps:

• Preheat oven to 375 degrees F. Grease a jelly roll pan; line with parchment or waxed paper and grease paper.
• Stir together the flour, sugar, baking powder, and salt in a large bowl. Add the butter, 2 eggs, and the vanilla to the dry ingredients and beat with an electric mixer on high speed until fluffy. Separate the remaining 2 eggs. Place the whites in a small bowl and beat the yolks into the batter.
• With clean beaters, beat the egg whites at high speed until they are stiff; fold beaten whites into the batter just until no white streaks remain.
• Spread batter into the prepared pan and bake until the center springs back when lightly pressed, about 15 minutes.
• Sift confectioners' sugar over a linen towel that has been spread out on a work surface; invert cake onto towel. Quickly, remove parchment, trim off crisp cake edges, spread cake with jam, and roll up using towel as an aid. Tightly roll cake in towel and set aside, open side down, until completely cool, about 30 minutes. Transfer to serving plate and slice crosswise.