After the success of my 'Pizza Focaccia', I wanted to carry the moreish flavour into another savoury bake. These rolls make a delicious accompaniment to a soup or a saucy stew, just make sure you serve them warm, whilst the cheese is still stringy and oozing.
Makes 12 rolls.
For the rolls:
300g strong white flour
7g dried yeast
1 teaspoon salt
2 tablespoons olive oil, plus a little more for greasing
For the filling:
2 tablespoons sun-dried tomato puree
12 small mozzarella balls, or pearls (around 100g, you could use a larger piece and slice it up)
2 tablespoons dried basil
Place the flour into a large bowl and rub in the yeast.
Add the salt, oil and water and mix until it forms a dough (adding more water, if it feels a little dry).
Tip the dough onto a lightly oiled surface and knead for around 10 minutes, or until it feels smooth and elastic.
Return the dough to 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, place it onto a lightly oiled surface and roll into a rectangle (around 20cm x 30cm).
Spread the sun-dried tomato puree evenly over the dough and then sprinkle over the dried basil.
Roll the dough up into a large sausage shape and then cut the sausage into 12 equal pieces.
Grease a 12 hole muffin tin with olive oil and then place the dough pieces into each of the holes.
Push a mozzarella ball into the centre of each of the rolls and then cover the entire tray with a tea towel.
Leave the rolls to rise for around half an hour, or until they have noticeably puffed up.
Pre-heat the oven to 190 degrees c.
When the rolls have risen, bake them for around 15 minutes, or until they are a light golden brown and the cheese is molten.
Leave the rolls to cool for 5 minutes in the tin, before carefully removing and serving.
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