Yield:
Makes 12 rolls.Ingredients
2 1/2 tsp active dry yeast (1 packet)
1/2 cup water, warm (110F)
1/2 cup milk, warm (110F)
1 tbsp sugar
1 tsp salt
2 – 2 2 1/2 cups ap flour
12, 3/4-inch cubes of fresh mozarella cheese
coase sea salt or garlic salt to top
Instructions
In a large bowl, combine yeast and water and let stand for 5 minutes, until slightly foamy. Add milk, sugar, salt and 1 1/2 cups of flour, stirring well. Add the remaining flour gradually, stirring until the dough comes together into a ball, away from the sides of the bowl. Turn out onto a lightly floured surface and knead until very smooth and elastic, about 5 minutes. Place in a lightly greased bowl to rise until doubled, 50-60 minutes in a warm kitchen.
Turn dough out onto a lightly floured surface.
Divide dough into 12 equal pieces and shape each into a round. Place a square of cheese inside each dough round and pinch tightly to seal. Place seam side down on a parchment-lined baking sheet and cover with a dish towel for about 15 minutes.
Preheat the oven to 375F while rolls rest.
Brush rolls with a little water and sprinkle with coarse salt or garlic salt, if you prefer. Bake rolls for 18-20 minutes, until golden.
Serve right away, as the cheese is best warm. Don’t worry if it leaks out onto the baking sheet; the rolls will still taste great.
