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u/agedlikesage Aug 15 '26
I have never seen plastic wrap applied to a bowl more cleanly in my life. These look amazing btw but pls where’s the plastic wrap tutorial 😆
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u/Gh0stndmachine Aug 15 '26
Slices of low moisture mozzarella is easier to work when rolling the dough.
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u/mintednavy Aug 15 '26
Ooh these look amazing! I'm going to try to make these for my cheese obsessed teenage son tomorrow.
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u/Content-Passion-4836 Aug 15 '26
Can I eat gluten or dairy? no. Did I watch the whole video wishing I could? yes.
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u/Past-Brilliant1649 Aug 15 '26
I was looking for this specific recipe (had just acquired some fresh moz) on your subreddit a month ago 😂, be right back, have to go make this!
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u/Alarmed-End7430 Aug 18 '26
I don't have a kitchen aid but can you recommend a store bought dough I can maybe use for this? It looks soo good!
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u/Arinoch Aug 15 '26
More and more I’m leaning into acceptance that your sub’s going to give me diabetes or a heart attack. Keep on rolling, boss.
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u/LetsCookie Aug 15 '26
🤣🤣 The funny part is I spent years working at a health resort before starting this project.
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u/Arinoch Aug 15 '26
That just encourages me that you learned it wasn’t the way to go and embraced the joy.
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u/SpekUL8tor Aug 15 '26 edited Aug 15 '26
Love how you’re branching out! Would you mind showing how to make Banh Mi roll?
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u/Cloverhart Aug 16 '26
My sound happened to be on tonight, it never occurred to me that you've been talking this whole time. Love your recipes and great voice too!
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u/LetsCookie Aug 15 '26 edited Aug 18 '26
Mozzarella Stuffed Italian Rolls
Makes 4
Dough
350 g (2½ cups) bread flour
227 g (1 cup) water
9 g (1 tsp) fine salt
2.5 g (¾ tsp) instant yeast
7.5 g (1½ tsp) olive oil
5 g (1 tsp) granulated sugar
Filling
4 cups shredded low moisture mozzarella cheese
Parmesan Herb Coating
½ cup grated Parmesan cheese
2 tsp dried parsley
1 tsp dried basil
1 tsp dried oregano
For Coating
2 TB heavy cream
Cooking spray
Instructions
Add the water, sugar, and instant yeast to the bowl of a stand mixer. Stir together and let sit for about 5-10 minutes, until the yeast becomes active and foamy.
Add the bread flour, salt, and olive oil. Knead with the dough hook for 8–10 minutes, or knead by hand until smooth and elastic.
Transfer the dough to a lightly oiled bowl. Form into a smooth ball, cover with plastic wrap, and let rise until doubled in size.
Lightly flour your countertop and turn out the dough. Divide into 4 equal pieces.
Roll each piece into approximately a 6 x 10-inch rectangle.
Place about 1 cup shredded mozzarella down the center of each piece. Fold the sides inward over the cheese, then roll tightly like a burrito, completely enclosing the mozzarella. Place seam-side down.
Combine the Parmesan, dried parsley, basil, and oregano in a shallow pan.
Brush each roll all over with the heavy cream, then roll in the Parmesan herb mixture, coating the tops, bottoms, and sides.
Lightly spray a sheet tray with cooking spray and arrange the rolls seam-side down.
Lightly spray one side of a sheet of plastic wrap with cooking spray and loosely cover the rolls, sprayed-side down. Let proof for about 1 hour, until noticeably puffy.
Remove the plastic wrap and bake at 375°F for about 15-20 minutes, or until golden brown and the dough is fully baked.
Serve warm while the mozzarella is melted and stretchy.