Bread and Better

Bread and Better

Saturday, 23 January 2016

Mozzarella and Olive Rolls

These gooey flavour bombs are best enjoyed straight from the oven, when the mozzarella is extra hot  and stringy. I used olives stuffed with jalapeƱos. I found the heat from the chilli cut through the rich, creaminess of the cheese.

Makes around 12 rolls.

For the Rolls:
350g strong white flour
1 teaspoon salt
1 tablespoon olive oil
7g dried yeast
200ml water

For the filling:
12 olives
12 mozzarella 'pearls' (or you could cut a larger ball into pieces)

Place the flour into a large bowl and rub in the yeast.
Add the water, salt and olive oil and mix together until it forms a dough (adding more water if it feels a little dry).
Place the dough onto a floured surface and knead for around 10 minutes, or until its becomes soft and smooth.
Place back in the bowl, cover with a tea towel and leave to rise for about an hour, or until it has doubled in size.
When the dough has risen, cut it into 12 equal pieces.
Flatten each piece and add an olive and a mozzarella pearl to the centre of each one.
Fold the edges around the filling, so that it makes a ball shape.
Place the balls onto a lined baking tray, cover with a tea towel and leave to rise for around 20 minutes, or until the rolls have risen by half.
Pre-heat the oven to 200 degrees C.
When the rolls are ready, bake for around 20 minutes or until they are a light golden colour.
Serve warm, straight from the oven.

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