¼ cup warm water
2 packets active dry yeast, (¼ ounce each)
1½ cups warm whole milk
½ cup unsalted butter, melted
2 tbs sugar
1½ tbs salt
3 large eggs
5 to 5½ cups all-purpose flour
8 oz Mozzarella cheese
1 egg white, lightly beaten
2 tbs fresh minced rosemary
2 tbs coarse salt
In a bowl of an electric mixer, combine water and yeast. Mix it together and let it stand until it blooms. It will take about five minutes.
Meanwhile, in a separate bowl, whisk milk, butter, eggs, salt and sugar together until all incorporated.
Add the egg mixture into the yeast mixture and whisk it together.
Whisk in the flour one cut at a time. I whisked in the first 3-4 cups and then use the hook attachment on my mixer to mix in the remaining flour.
Keep mixing until the all is combine. Take the dough out and knead it for a few second. Grease a large bowl and place the dough in it. Cover the bowl with a saran wrap (leaving a teeny tiny crack.) Set aside in a warm place and let it rise for about an hour.
Take out the dough and roll it in a long roll, about 3 inches thick. Cut it in about 3/4 inch thick circles.
Cut the cheese in 24 cubes. Place the cheese cube in the center of the dough circle. Bring the edges together and seal it up. Place the roll in a greased baking pan, seam down. Repeat with the remaining dough and cheese.
Brush the rolls with egg white and sprinkle with rosemary and coarse salt.
Bake for 13-15 minutes, until golden brown.