3 Rolled W/ Cheese Recipe

Activate yeast & combine liquids

In a small bowl, stir warm water (about 105–115°F / 40–46°C) with the sugar and instant yeast. Let stand 5–8 minutes until foamy. In a separate large mixing bowl, whisk together warm milk, melted butter and the egg. Once the yeast is foamy, add it to the milk mixture and stir to combine.

Make the dough

Add the flour and salt to the liquid mixture. Stir with a wooden spoon or dough hook until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead by hand for 8–10 minutes until smooth and elastic (or knead in a stand mixer with dough hook 5–7 minutes). If dough is sticky, add up to 2 tablespoons more flour, a little at a time.

First rise

Lightly coat a clean bowl with 1 tsp olive oil. Place the dough in the bowl, turning once to coat. Cover with plastic wrap or a clean towel and let rise in a warm draft-free place until doubled, about 60–75 minutes.

Shape into three rolled loaves

Punch down the risen dough gently to deflate. Turn onto a lightly floured surface and divide into three equal portions (about 8 oz / ~225 g each). Roll each portion into a rectangle roughly 8 x 6 inches, pressing out air. Sprinkle about 2/3 cup shredded mozzarella evenly over each rectangle, leaving a 1/2-inch border on one long edge. If using basil, scatter 2 leaves (sliced) per rectangle and sprinkle a little grated parmesan and a pinch of salt and pepper over the cheese. Starting from the long edge opposite the border, roll the dough tightly into a log, sealing the border by pinching the seam. Tuck the ends under to create a neat roll.

Arrange for second rise

Place the three rolls seam-side down on a parchment-lined baking sheet or in a greased loaf pan with a little space between them. Cover loosely and let rise again until nearly doubled, about 30–40 minutes.

Preheat oven & prepare egg wash

About 10 minutes before the end of the second rise, preheat your oven to 375°F (190°C). In a small bowl, beat the egg with 1 tsp water to make an egg wash.

Brush & finish

Brush the tops of each roll gently with the egg wash. Sprinkle each roll with a little grated parmesan if desired.

Bake

Bake the three rolls on the middle rack for 20–25 minutes, until golden brown and an instant-read thermometer inserted into the center reads about 190–200°F (88–93°C). If the tops brown too quickly, tent loosely with foil for the last 5–10 minutes.

Cool & serve

Remove the rolls from the oven and let cool on a wire rack for 10 minutes before slicing. Serve warm; each roll can be sliced or served whole. Adjust seasoning with additional salt and pepper to taste.