Ingredients
1 1/4 C. warm tap water
1 pkt. rapid rise yeast
1 1/2 tsp. sugar
1 T. olive oil
2 1/2 - 3 1/2 C. all purpose flour (this will depend on the humidity in the air)
1 tsp. salt
1/2 tsp. italian seasoning
1/3 C. shredded mozzarella cheese
Topping
2 T. salted butter, melted
1 T. olive oil
1 tsp. grated parmesan cheese
1/4 tsp. basil
1/4 tsp. garlic powder
1/4 tsp. oregano
Instructions
In the bowl of a stand mixer with a dough hook add the water, yeast and sugar. Allow this to sit for 5 minutes to proof. Add the olive oil along with 2 1/2 C. of flour (spooned and leveled), salt and italian seasoning. Begin mixing over low speed adding additional flour to get a slightly tacky but not sticky dough. Add the cheese and mix to combine into dough. Turn out onto a lightly floured surface and knead the dough for 3 minutes. Lightly grease a bowl with olive oil and shape the dough into a ball, placing it in the bowl and turning it to coat in the oil. Cover with plastic wrap and a clean towel and set aside to rise for 1 to 1 1/2 hours till doubled in size. Punch down the dough and turn back out onto the floured surface. Knead for 1 minute then divide the dough into 12 portions, rolling each into a ball. Place each ball into a greased muffin cup. Allow the rolls to sit for 30 minutes. Whisk together the topping and brush half of it over each roll. Bake them in a 375 degree oven for 10 minutes, remove and brush them with the remaining topping and return them to the oven for an additional 10-12 minutes, till lightly golden on top.
Enjoy!!!
Recipe from Janet's Appalachian Kitchen
