breads

Cheesy Herb Rolls

Makes 10

A great side to any meal, these rolls are a cheesy, garlicky dream.

½ cup warm whole milk (105° to 110°)
½ cup warm water (105° to 110°)
2 tablespoons sugar
2¼ teaspoons active dry yeast
3 cups all-purpose flour
1½ teaspoons kosher salt
6 tablespoons unsalted butter, melted and divided
1 large egg yolk
Cheese and Herb Filling (recipe follows)
½ cup (½-inch pieces) fresh mozzarella cheese
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh basil

1. In a medium bowl, stir together warm milk, ½ cup warm water, sugar, and yeast. Let stand until mixture is foamy, about 5 minutes.

2. In the bowl of a stand mixer fitted with the paddle attachment, whisk together flour and salt. With mixer on low speed, add milk mixture, 4 tablespoons melted butter, and egg yolk, beating just until combined. Switch to the dough hook attachment. Beat at low speed until dough is smooth and elastic, about 7 minutes. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°) until doubled in size, about 1 hour.

3. Spray a 12-inch cast-iron skillet with cooking spray. Turn out dough onto a lightly floured surface, and roll into a 15x10-inch rectangle. Spread Cheese and Herb Filling onto dough. Starting with one long side, roll dough into a log; pinch seam to seal. Slice into 10 rolls. Place rolls, cut side up, in prepared skillet. Cover and let rise in a warm, draft-free place (75°) until doubled in size, about 45 minutes, placing mozzarella pieces between rolls halfway through rising.

Preheat oven