In a bowl of a stand mixer fitted with a paddle, remove the yeast packets from the bag and empty the entire bag of the Sweet Dough Mix into the bowl.
Add the yeast packets into the bowl of flour.
Melt butter and heat the milk in the microwave for 1 min and 30 seconds. Temperature should be between 105º - 110º. Do not exceed 110º as it will kill the yeast. Combine milk, butter and lightly beaten eggs in a small bowl and mix to combine.
With mixer running on low, add wet ingredients into dry ingredients. Once completely combined, turn mixer up to about medium or medium high and beat for 5 minutes. The dough should look sticky but smooth in texture.
Remove paddle attachment. Scrape dough together into a rough ball or mound.
Spray a new bowl with cooking oil spray. Place mound of dough, cover with plastic wrap and place in warm, draft-free area for 1.5 to 2 hours to rise. Once risen, immediately chill for at least two hours, preferably overnight so the dough stiffens a little and easier to handle.
On heavily floured surface, knead dough into a smooth ball, adding extra flour as needed until dough is no longer sticky (a little sticking is normal).
Divide the dough into 12 equal pieces. Roll out each of the dough about 5x7 inches and add pepperoni slices in a single layer leaving about 1 inch on the top and sides of the dough. Roll the dough light a jelly roll and pinch the ends and seems and roll smooth into a log.
Place each of the rolls on a baking sheet about 2 inches apart. Brush top with egg wash and bake.