Activate the Yeast:
In a small bowl, combine the warm water, yeast, and sugar. Stir gently and let it sit for about 5-10 minutes, or until the yeast becomes frothy and bubbly.

Make the Dough:
In a large mixing bowl, combine the flour and salt. Add the activated yeast mixture and olive oil. Stir until the dough begins to come together.

Knead the Dough:
Turn the dough onto a floured surface and knead for about 5-7 minutes until the dough is smooth and elastic. If it’s too sticky, add a little more flour, but be careful not to add too much.

First Rise:
Lightly grease the mixing bowl with a bit of olive oil and place the dough inside. Cover the bowl with a clean kitchen towel or plastic wrap. Let the dough rise in a warm spot for 1-1.5 hours, or until it has doubled in size.

Shape the Rolls:
Preheat your oven to 375°F (190°C). Once the dough has risen, punch it down and divide it into 8 equal portions. Roll each portion into a ball, then flatten it out into a small disk (about 4 inches in diameter).

Stuff the Rolls:
Place a generous amount of pepperoni slices (about 1/4 cup) in the center of each dough disk. Fold the dough over the pepperoni, pinching the edges to seal the roll. Repeat with the remaining dough portions.

Second Rise:
Place the filled rolls on a greased or parchment-lined baking sheet, leaving a little space between each one. Cover with a towel and let them rise for about 15-20 minutes, allowing the dough to puff up a bit.

Bake:
Bake the rolls in the preheated oven for 15-18 minutes, or until they are golden brown on top.

Finish and Serve:
If desired, brush the tops of the rolls with melted butter for extra flavor and shine. Let the rolls cool slightly before serving.