Lovely light bread stuffed with gooey, melty cheese. Because you can never have too much bread and cheese in your life.
adapted from Yammie's Noshery
1 cup lukewarm water (about 43 degrees C)
Divide the dough into 20 small portions. Roll the portions into balls and then flatten them into discs. Put a piece of cheese into the middle of each disc and then fold the dough over the cheese. Pinch all the edges together tightly, completely encasing the cheese, and put them pinched side down on the prepared baking tray. Sprinkle each bun with the grated cheese and bake for 15 - 20 minutes until the bread is cooked and the cheese is golden.
2 sachets of dry yeast
2 tablespoons sugar
2 teaspoons garlic powder
50g melted unsalted butter, plus 2 tablespoons extra for brushing
1/4 cup olive oil
3 cups "00" flour2 teaspoons fine sea salt
250g scarmorza (or mozzarella), cut into 2cm dice
100g caciocavallo (or cheddar or parmesan), finely grated1 tablespoon dried oregano
In the bowl of an electric mixer fitted with a dough hook, mix the yeast and water. Set aside for 5 minutes until it is foamy. Add the sugar, garlic powder, 50g of the melted butter and oil. Mix in low speed to combine.
Add the flour a little at a time, then add the salt. Mix on low for ten minutes.
Put the dough into a greased bowl and cover the bowl with plastic wrap. Leave to rise in a warm place for 30 minutes.
Preheat the oven to 190 degrees C. Spray a large baking tray with cooking oil spray. Set aside.
Mix the oregano with the extra melted butter and brush the tops of the buns with it. Serve warm.