- 1 packet (1/4 ounce, 2 1/4 teaspoon instant yeast)
- 3 ⁄4 cup warm water (110 to 115°)
- 2 tablespoons fresh basil (chopped)
- 1 ⁄4 cup parmesan cheese (grated + extra to garnish)
- 1 teaspoon crushed garlic (about 2 cloves)
- 2 tablespoons + 1 teaspoon tomato paste
- 1 tablespoon granulated sugar
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 2 1 ⁄2-2 3⁄4 cups bread flour
- 10 1 1/2 ” cubes or balls of mozzarella cheese
- Egg white (for egg wash)
- In a stand mixer fitted with a dough hook or a large mixing bowl, stir together in 1 cup flour, instant yeast, basil, Parmesan cheese, sugar, and salt. Add the water, mix until combined. Add in the oil and tomato paste, mix. Add in additional one cup of flour and mix until a dough forms. Stir in enough remaining flour to form a stiff dough. It took me a little more than 2 1/2 cups total.
- Let your machine run on medium speed for about 2-3 minutes or until dough is smooth and elastic, or turn the dough onto a floured surface and knead until smooth and elastic, about 3-5 minutes.
- Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down; knead for 1 minute. Divide dough into 10 equal rolls (mine weighed 2.5 oz each). Press down into a flat circle and add the ball or cube of mozzarella to the center. Wrap the dough around the mozzarella and seal the edges. Place seam down on a lined baking sheet. Cover and let rise until doubled, about 1 hour.
- In a small bowl, whisk egg white with a little bit of water. Brush rolls with egg wash and sprinkle with extra Parmesan cheese. Bake at 375° for 20 minutes or until golden brown. Remove from pan to a wire rack to cool. Best served immediately.
Recipe adapted from Food.com