Total Time: 3 hours 30 minutes
Yields: 14 rolls
3 cups flour
1 cup milk
1 tablespoon sugar
1 tablespoon olive oil
2 tablespoons melted butter
2 teaspoons dry active yeast
1/2 cup softened butter
Handful of finely chopped parsley
6 cloves of finely minced garlic
1 cup mozzarella
Activate your yeast by putting it in warm milk and sugar combined. Let this mixture sit for 5 minutes. After 5 minutes, add in all the ingredients and knead together with your clean and floured hand. When completely kneaded let the dough rise in a bowl for 2 hours.
In a large bowl whisk together all the filling ingredients except the mozzarella. When fully mixed together, it is time to start putting together your rolls.
Roll out your dough in a rectangle, as thin as possible. Spread the butter mixture evenly throughout the dough. Sprinkle your mozzarella on top, enough so that you cannot see the butter any more. In order to get a larger quantity of rolls it’s necessary to start rolling from one of the long side of your rectangle. When all rolled up, cut your rolls perpendicularly and inch thick.
Place all of your rolls on a baking sheet and place them in the oven until the cheese starts to brown. Take out of oven and eat when they are hot. Enjoy!