Gooey Mozzarella Stuffed Bread Rolls

1In a large mixing bowl, combine warm water (1½ cups), sugar (2 tablespoons), and yeast. Let it sit for about 5-10 minutes until frothy.

2Add the flour, salt (2 teaspoons), and olive oil (2 tablespoons) to the yeast mixture. Mix until a dough forms.

3Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.

4Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

5Once risen, punch down the dough and divide it into 12 equal pieces.

6Flatten each piece of dough into a circle, about 4 inches in diameter.

7In a bowl, mix the shredded mozzarella cheese (2 cups) with dried oregano (1 tablespoon) and basil.

8Place a generous amount of the cheese mixture in the center of each dough circle.

9Fold the edges of the dough over the cheese, pinching to seal tightly and form a ball.

10Place the stuffed rolls seam-side down on a greased baking sheet, leaving space between each roll.

11Cover the rolls with a cloth and let them rise for another 30 minutes.

12Preheat the oven to 375°F (190°C).

13Brush the tops of the rolls with the beaten egg (1) for a golden finish.

14Bake in the preheated oven for 20-25 minutes or until golden brown and the cheese is bubbling inside.

15Remove from the oven and let cool slightly before serving.