WHOLEMEAL MOZARELLA CHEESE BOMBS

I make these rolls atleast twice a month coz I have a cheese lover in the family. She can have anything dairy for all 3 meals, 365 days a year. Yes! That's my daughter for you!

I know most of you may wonder why I cant just get these from the bakery! Why do I go through the entire bread making process myself?!Well..... I make it wayyy healthier by using wholemeal flour and we do not use softening ingredients or stabilizers. We make it 100 % natural and healthy. 

It's literally a cheese bomb! Serve it hot/warm so the cheese can ooze out! Yummmm!!!!!!! great for snacks/snack box!

Makes 15 rolls

INGREDIENTS:

warm milk - 1 cup

sugar - 2 tbsps

instant yeast - 2 and 1/4 tsp

egg - 1

salt - 1 and 1/2 tsp

dried herbs (italian seasoning)  - 1 tsp

garlic, minced - 2

wholemeal bread flour - 2 cups (see notes)

all purpose flour - 3/4 cup (see notes)

unsalted butter, softened - 2 and 1/2 tbsps

mozarella cheese - 300 g 

egg,lightly beaten - 1 

salted butter - for brushing once the rolls come out of the oven

PROCESS:

• In the bowl of your stand mixer, add the sugar and warm milk. Add the yeast and give it a stir.
• Add in the egg and give it a good whisk.
• Next, add the salt, dried herbs and garlic and mix well.
• Add in the flour and mix on low speed. You can also mix with a big spoon because it will be too stick to use your fingers.
• Knead for atleast 10 minutes with your hands or the stand mixer. Once the dough has come together (it will still be sticky at this stage) add the butter.
• After you mix for 2 minutes, the dough will be wet but no longer sticky. At this point roll into a ball and tuck the uneven edges at the bottom.

•  Cover and keep in a warm place to rise till its doubled in size. Mine took 1 hour and 15 minutes.

• Choose a baking pan that will fit 15 rolls. line it with parchment paper and keep it ready.
• Cut the mozarella cheese into 1 inch cubes and keep it ready.
• Once the dough has doubled, lightly flour your work surface and place the dough on the counter. Gently press it down so that it deflates. 
• Divide the dough equally into 15 balls.
• Take each ball and roll it out roughly into a circle. Place 1 cheese cube in the middle and close it by bringing the edges together. pinch the edges closed so that it looks like a ball.

• Do the same for the rest of the dough and arrange it on the baking tray leaving little space for the dough to rise.

• Cover and leave it in a warm place for the second rise, say about 30 minutes or until doubled.
• Preheat the oven at 180 degrees celcius.
• Brush the rolls with the egg and bake in the pre heated oven for about 18 to 20 minutes or until browned.

• When its done baking, brush it immediately with some butter and let it cool on the counter.
• It will become nice and soft once it has cooled down.
• Pop it into the microwave before eating and serve warm.

NOTES: 

• I have used 2 cups wholemeal flour and 3/4 cup all purpose flour. but you can choose to use all purpose flour completely or even half and half. Its completely upto you.