Mozzarella Stuffed Italian Rolls

Ingredients

• 350 g Bread flour
• 227 g Water
• 9 g Fine salt
• 2.5 g Instant yeast
• 7.5 g Olive oil
• 5 g Granulated sugar
• 4 cup Low-moisture mozzarella cheese (Shredded; use about 1 cup per roll)
• 0.5 cup Grated Parmesan cheese
• 2 tsp Dried parsley
• 1 tsp Dried basil
• 1 tsp Dried oregano
• 2 tbsp Heavy cream (For brushing the rolls before coating)
• Cooking spray (For the sheet tray and plastic wrap)

Steps

1. 1

   Add the water, granulated sugar, and instant yeast to the bowl of a stand mixer. Stir briefly and let the mixture stand for 5–10 minutes, until the yeast is active and foamy.

2. 2

   Add the bread flour, fine salt, and olive oil to the yeast mixture. Knead with the dough hook for 8–10 minutes, until the dough is smooth and elastic. If kneading by hand, work the dough until it reaches the same smooth, springy consistency.

3. 3

   Transfer the dough to a lightly oiled bowl. Shape it into a smooth ball, cover the bowl with plastic wrap, and let the dough rise in a warm, draft-free place until doubled in size, about 1 hour.

4. 4

   Lightly flour the countertop and turn out the risen dough. Divide it into 4 equal pieces.

5. 5

   Roll each piece into an approximately 6-by-10-inch rectangle, keeping the dough evenly thick.

6. 6

   Place about 1 cup of shredded mozzarella down the center of each rectangle. Fold the sides inward over the cheese, then roll each piece tightly like a burrito so the mozzarella is completely enclosed. Place each roll seam-side down.

7. 7

   Combine the grated Parmesan, dried parsley, dried basil, and dried oregano in a shallow pan or dish, mixing the herbs evenly through the cheese.

8. 8

   Brush each roll all over with the heavy cream. Roll the cream-coated dough in the Parmesan herb mixture, coating the top, bottom, and sides.

9. 9

   Lightly spray a sheet tray with cooking spray. Arrange the coated rolls on the tray seam-side down.

10. 10

    Lightly spray one side of a sheet of plastic wrap with cooking spray. Loosely cover the rolls with the sprayed side facing down, taking care not to press the wrap onto the dough.

11. 11

    Let the covered rolls proof for about 1 hour, until noticeably puffy.

12. 12

    Toward the end of the proofing time, preheat the oven to 375°F (190°C). Remove the plastic wrap from the rolls.

13. 13

    Bake the rolls for about 15 minutes, until golden brown and fully baked. The dough should feel set and lightly crisp on the outside.

14. 14

    Serve the rolls warm while the mozzarella is melted and stretchy.

Notes

The source specifies approximately 15 minutes of baking time at 375°F. Watch for a golden exterior and fully baked dough, since oven performance and roll size can vary.

Nutrition per serving

• main
• bread
• Italian
• vegetarian
• cheesy
• baked
• yeasted dough
• comfort food