Mozzarella Rolls

It’s that time of year again, Great British Bake Off is back on!! I’ve mentioned before about my love for baking bread (and Paul Hollywood!). Recently I have realised that I haven’t actually done a bread recipe of my own so here it is.
We ate these as a side dish with a tomato sauce and garlic butter to dip them in. Eva had a go at kneading the dough but it was a bit too much work for her to do so she got a bit bored but after the time it took to prove, she gained interest again. She really enjoyed cutting, shaping and putting the cheese in the middle.
They are easy to make so perfect if you are just starting out with bread making.

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Ingredients:

500g strong bread flour
2 7g sachets dried yeast
1 tsp salt
2tbsp oil
300ml water, room temperature
250g mozzarella, cut into ten

1. Put the flour into a large mixing bowl, make a well in the middle. Pour the oil into the well amd then put the yeast amd salt on side. Carefully mix together with a spoon, gradually add the water. You will need to use your hands to bring the rest of it together and then start to knead.

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2. Lightly flour the kitchen side. Pour the dough out from the bowl, knead with your hands for about 15 minutes. Place in a lightly oiled bowl or tub, cover in cling film and put in a warm place for an hour so it can double in size.

3. Preheat oven to 200C. Take the dough out of the bowl and place on a floured side again. Knead again for 5 minutes and cut into 10 equally pieces. Flatten a piece, place mozzarella into the middle, gather dough around and pinch together to ensure the cheese won’t leak out.

4. Put onto two baking trays, so they are far apart and leave to rest for 10 minutes. Place into your preheated oven for 10-15 minutes or until golden brown on top.

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