web analytics

Mozzarella Stuffed Dinner Rolls

Everyone likes a dinner roll with dinner. Everyone except people who eat only low carb, I guess, and you might even be able to convince them to eat these because of the cheese inside. Each of these dinner rolls has a lump of warm, melted mozzarella inside. They go well with salad and soups, but are the best with a bowl of pasta topped with marinara, where they can be used to soak up all that delicious extra sauce.

I used those neat little balls of fresh mozzarella that are packed in tubs of water at the grocery store. Simply cut them in half and stick them into the rolls. It’s actually important not to use too much cheese, since it will just run out of the dough. Rolls are a much better shape option than breadsticks, which you can see I tried in the photo above. The round rolls held the cheese much better than the sticks did.

I topped all of the rolls with either coarse sea salt or garlic salt. Personally, I preferred the plain sea salt to top them over the garlic salt, but it’s a matter of individual preference. The salt really brought out the flavor of the cheese and I think it’s necessary to a good roll.

These are really quick to make. you can do start them at 4:30 and pull them out of the oven in time for dinner. Of course, you’ll have to watch that you don’t burn your tongue on the cheese, but it’s a small price to pay for warm, fresh dinner rolls .

Mozzarella Stuffed Dinner Rolls
2 1/2 tsp active dry yeast (1 packet)
1/2 cup water, warm (110F)
1/2 cup milk, warm (110F)
1 tbsp sugar
1 tsp salt
2 – 2 1/2 cups all purpose flour
12, 3/4-inch cubes of fresh mozzarella cheese
coarse sea salt or garlic salt to top

In a large bowl, combine yeast and water and let stand for 5 minutes, until slightly foamy. Add milk, sugar, salt and 1 1/2 cups of flour, stirring well. Add the remaining flour gradually, stirring until the dough comes together into a ball, away from the sides of the bowl. Turn out onto a lightly floured surface and knead until very smooth and elastic, about 5 minutes. Place in a lightly greased bowl to rise until doubled, 50-60 minutes in a warm kitchen.
Turn dough out onto a lightly floured surface.
Divide dough into 12 equal pieces and shape each into a round. Place a square of cheese inside each dough round and pinch tightly to seal. Place seam side down on a parchment-lined baking sheet and cover with a dish towel for about 15 minutes.
Preheat the oven to 375F while rolls rest.
Brush rolls with a little water and sprinkle with coarse salt or garlic salt, if you prefer. Bake rolls for 18-20 minutes, until golden.
Serve right away, as the cheese is best warm. Don’t worry if it leaks out onto the baking sheet; the rolls will still taste great.
Makes 12 rolls.

Share this article

  • Ivonne
    March 8, 2006

    These look and sound incredible! You’ve taken the humble dinner roll and turned it into something grand!

  • emily
    March 8, 2006

    Those look so good!

  • CameraDawktor
    March 8, 2006

    What a great idea…I will have to do this to impress some guests…and I’ll be sure to give you the credit!!

  • David
    March 8, 2006

    These look wonderful…but I was wondering if the 1/2 tsp. of milk was the correct measurement, or a typo? Really enjoy your blog Nic!

  • Abby
    March 8, 2006

    My husband will absolutely die and go to heaven. He likes nothing better in the WORLD than bread … so homemade bread, with cheese, may send him over the edge.

    I LOVE your blog, by the way! Thanks for all the great recipes and tips!

  • McAuliflower
    March 8, 2006

    you should have a preceding tag that says “not safe for work” this is pure porn!

    I’d love to see these topped with garlic and swabbed through tomato sauce.

  • Cathy
    March 8, 2006

    mmmmm…. cheese!

    Looks like you topped them with a little pepper too?

  • H.A.
    March 9, 2006

    Great recipe and what a great blog too!! And you weren’t kidding when you said you can start prep at 4:30 and have them on the table by dinner time, which is exactly what I did last night. The only changes were to use 1/2 c. milk and sub. blue cheese for the mozzarella. This recipe is going to the front of my “absolute classics” collection.

  • Nic
    March 9, 2006

    David – Thanks, I’ve corrected that little typo.

    Cathy – No, it’s not pepper. Those flecks are actually a bit of parsley that is in my garlic salt.

    Abby – Thank you!

    Mcauliflower – I think you’re right about them being a good match for tomato sauce. Yum!

    H.A. – I’m glad that you enjoyed them. Blue cheese sounds like a great change.

  • Rebecca
    March 9, 2006

    I am SO making these this weekend!

  • Lori
    March 10, 2006

    Personally, I can inhale the bread basket even before the appetizers have arrived! :p

  • Sarah
    March 12, 2006

    WOW! Those look amazing! I am going to be making these very soon…and perhaps those yummy brussel sprouts too. Love your blog!

  • Swan
    May 26, 2006

    These were great! I did not have fresh mozarella on hand, but were still delicious with the standard cubed moz. Next time I think I’ll double the recipe so there are leftovers. Thanks again for a great recipe!

  • Jessicuh
    July 26, 2007

    There baking in my oven right now

  • Danah
    January 12, 2008

    it looks delicious, but is it 2 1/2 cups of flour?

  • tangela
    March 23, 2008

    I’d love to make these but am also confused about the the amount of flower…

    [wow, what a late comment]

  • tangela
    March 23, 2008

    Woops. Have also just realized that I spelled “flour” as “flower.” D’oh.

  • Jen
    January 6, 2009

    Question on the flour measurement. It says “2 – 2 2 1/2 cups all purpose flour”, I’m not sure I am understanding the measurement or how much is needed. If you could help clarify that would be great. These look wonderful.

  • Nicole
    January 6, 2009

    Jen – It should say 2 – 2 1/2 cups flour. Bread recipes are very sensitive to the humidity level in the air, so depending on where you are and the weather, a recipe may need a few more tablespoons (or a few less) of flour to make an elastic dough.

What do you think?

Your email address will not be published. Required fields are marked *