Mozzarella-Stuffed Bread Rolls

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Mozzarella-Stuffed Bread Rolls

These Mozzarella-Stuffed Bread Rolls are soft and fluffy, with a delightful surprise of smooth and gooey mozzarella filling. They are brushed with butter, garlic, sugar, and spices, making these rolls perfect for potlucks, breakfast, or snacks. If you’re looking for the ultimate snack or appetizer that combines gooey cheese and soft bread, look no further than mozzarella-stuffed bread rolls.

Prep Time1 20

Cook Time28

Cuisine: Appetizer

Servings: people

Calories: 113kcal

Author: Shobee

Equipment

1 Baking Dish
1 Stand Electric mixer
1 Mixing bowl
1 spatula
1 Dough cutter
1 Weighing scale

Ingredients

Yeast Mixture

1/2 cup Warm Water
2 tsp Active Dry Yeast

Tangzhong Mixture

1/4 cup All Purpose Flour
1/2 cup Water

Dough Ingredients

Yeast Mixture
Tangzhong MIxture
2 1/3 cups All Purpose Flour
2 tbsp White Granulated Sugar
1 tsp Salt
1 large Egg
3 tsbp Unsalted Butter at room temperature

Garlic Butter Rub

2 tbsp Finely Chopped Garlic
1 1/2 tbsp Italian Seasoning
2 tbsp White Granulated Sugar
1/4 cup Melted Butter
Cubed Mozzarella Cheese for FIlling

Instructions

Make the Tangzhong Paste

Turn on the heat to low. Place the Tangzhong ingredients into the small saucepan and mix them. Continually mix on low heat until the mixture becomes past but not burnt. Remove from the heat and let it cool.

Make the Yeast Mixture

Warm the water in the microwave for twenty-five seconds. The idea is not to overheat the water so that it will not kill the yeast. Mix and set aside until the yeast blooms. This takes about five to ten minutes.

Dough Base

Spray nonstick oil onto the baking sheet and set aside until ready. Cut the mozzarella cheese bar into cubes and set aside until ready.
Attach your hook attachment to the electric mixer. Place the flour, white granulated sugar, salt, yeast, egg, and Tangzhong mixture in the electric mixing bowl. Mix the ingredients at low speed until the mixture looks like wet sand.
Now, you can add the softened butter. Mix to medium speed. The mixture will look wet, but eventually, it will form into a dough. Mix until the flour is smooth, about ten minutes of mixing.
If the dough is too sticky, coat your hand with flour. Remove the dough and form it into a ball. Brush the bowl you used with oil and return the dough to it. Turn the dough so that it will be coated with oil. Cover and place the dough in a warm place for one hour.
Pro tip: I turn my oven to its lowest setting for fifteen minutes and turn it off. This will be the warm place I use for proofing.
After an hour, sprinkle your working area with flour and put your dough there. First, form the dough into a ball and divide it into two. Cut the dough into small pieces to make twelve small balls. Or, weigh your dough to 50 grams each to achieve similar sizes.
Flatten the dough and fill it with cubed mozzarella cheese. Seal the dough and put it onto the prepared baking sheet. Cover the dough with a cloth and let the dough sit in a warm place for another thirty-five minutes.

Garlic Butter Rub

Place all of the garlic butter rub ingredients in a small bowl and mix. Brush the butter into the dough before baking. Freeze any leftovers.

Bake

Preheat the oven to 350 F and put the baking rack in the middle of the oven. Brush the bread with Garlic Butter Rub and bake for twenty-eight minutes.

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