Garlic-Parsley Bocconcini & Mozzarella Rolls

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Soft, pillowy rolls filled with gooey bocconcini and mozzarella, then brushed with fragrant garlic-parsley oil—these Garlic-Parsley Bocconcini & Mozzarella Rolls elevate your home-baked bread game. With a simple dough enriched by olive oil and a double bake to crisp the topping, each pull-apart roll delivers a burst of cheesy goodness and herb-infused aroma. Perfect for sharing at gatherings, serving alongside soups, or enjoying as a savory snack.

Cooking Time

Dough preparation & first rise: 15 minutes prep + 45 minutes rest
Shaping & proofing: 10 minutes prep + 45 minutes proof
First bake: 20 minutes
Topping & second bake: 10–15 minutes
Total active time: ~1 hour
Total elapsed time: ~3 hours

Ingredients

For the Dough

225 ml (0.95 cups) lukewarm water
1½ tsp (4.5 g) instant dry yeast
325 g (2½ cups) bread flour
4 g (1 tsp) fine sea salt
20 ml (0.7 oz) olive oil

For the Filling & Topping

Bocconcini cheese, cut into 1 cm cubes
100 g shredded mozzarella
2–3 cloves garlic, minced
2 Tbsp fresh parsley, finely chopped
15 ml olive oil (for garlic-parsley oil)
Optional: egg wash (1 beaten egg) for a glossy crust

Step-by-Step Cooking Directions

Activate Yeast: In a large bowl, combine 225 ml lukewarm water with 1½ tsp instant yeast. Stir and let sit 5 minutes until foamy.
Mix Dry Ingredients: Sift 325 g bread flour into the bowl, sprinkle 4 g salt around the edges, and stir to combine.
Form the Dough: Pour in the yeast water and 20 ml olive oil. Stir until a rough dough forms, adding a splash more water or a dusting of flour if it feels too dry or wet.
First Rest: Cover the bowl with a damp cloth and let rest 45 minutes at room temperature.
Stretch & Fold: Wet your hands. In the bowl, gently lift and fold the dough’s edges toward the center. Repeat once more after 15 minutes.
Portion & Shape: Turn the dough onto a lightly floured surface, divide into 12 equal pieces. Flatten each piece, place a bocconcini cube in the center, then wrap and roll into a smooth ball, sealing the cheese inside.
Proof: Arrange rolls on a parchment-lined tray, cover loosely, and proof 45 minutes until puffy.
First Bake: Preheat oven to 180 °C (360 °F). (Optional) Brush rolls with egg wash for shine. Bake 20 minutes, until just turning golden.
Prepare Garlic-Parsley Oil: While baking, mix minced garlic, chopped parsley, and 15 ml olive oil.
Top & Second Bake: Remove rolls, brush generously with garlic-parsley oil, sprinkle shredded mozzarella atop each. Return to oven 10–15 minutes until cheese is melted, bubbly, and golden.
Cool & Serve: Let cool 5 minutes before serving warm.

Nutritional Information (per roll; makes 12)

Calories: 200 kcal
Protein: 6 g
Carbohydrates: 24 g
Dietary Fiber: 1 g
Sugars: 1 g
Total Fat: 8 g
Saturated Fat: 3 g
Sodium: 220 mg

The Origins and Popularity of the Recipe

Filled cheese rolls have roots in Italian and Balkan cuisines—think panzerotti and burek—where simple dough pockets encase rich cheeses. This hybrid loaf uses Italian bocconcini and mozzarella, then finishes with garlic-parsley oil for a flavor twist beloved in Mediterranean baking.

Reasons Why You’ll Love the Recipe

Cheese Pull: Melty interior that oozes with every bite.
Herb Aroma: Fragrant garlic and parsley infuse the crust.
Make-Ahead Friendly: Dough can be mixed and fermented in advance.
Shareable: Perfect for parties, picnics, or family dinners.
Satisfying Texture: Crispy top meets soft, tender crumb.

Health Benefits

Bread provides complex carbohydrates for energy; cheese adds calcium and protein. Garlic and parsley contribute antioxidants and vitamins. By controlling portion size and using moderate oil, these rolls fit into a balanced diet.

Serving Suggestions

With Soup or Salad: Dip into tomato soup or serve alongside a crisp green salad.
Brunch Platter: Pair with cured meats, olives, and fresh fruit.
Snack Board: Include with spreads like pesto, hummus, or tapenade.

Common Mistakes to Avoid

Under-proofing: Rolls won’t puff if proofed too briefly—allow full 45 minutes.
Overfilling Cheese: Too much cheese can leak; use a single cube per roll.
Skipping Stretch & Folds: These develop gluten for structure—don’t omit.

Pairing Recommendations

Wines: A crisp Pinot Grigio or light Chianti.
Beers: A pilsner or wheat beer.
Non-Alcoholic: Sparkling water with lemon or iced herbal tea.

Cooking Tips

Hydration Check: Dough should feel slightly tacky—adjust water/flour as needed.
Even Shaping: Tuck seams tightly under each roll to hold filling in place.
Cheese Variety: Try burrata, feta, or provolone for different flavor profiles.

Similar Recipes to Try

Garlic-Parmesan Pull-Apart Bread
Basil & Mozzarella Stuffed Knots
Spanakopita-Style Spinach Cheese Rolls
Sweet Corn & Cheddar Buns
Prosciutto & Fontina Crescents

Variations to Try

Herb Cheese: Mix grated Parmesan into the dough.
Spicy Kick: Add chopped chili or red pepper flakes to the oil topping.
Pesto Swirl: Spread a thin layer of basil pesto inside each roll before filling.
Sun-Dried Tomato: Fold chopped sun-dried tomatoes into the dough.
Vegan Option: Use plant-based cheese and olive-oil “egg wash.”

Ingredient Spotlight

Bocconcini: Mini mozzarella balls known for their fresh, milky flavor and excellent melting properties—ideal for stuffed breads that deliver a spectacular cheese pull.

Conclusion

These Garlic-Parsley Bocconcini & Mozzarella Rolls combine artisan technique with home-kitchen ease. From gentle folds and long fermentation to a double bake for cheese and herb-infused crust, they’re a feast for the senses. Bake a batch, watch them disappear, and enjoy the irresistible pleasure of warm, cheesy bread fresh from your oven.

FAQ

Can I use fresh yeast instead of instant?
Yes—use 12 g fresh yeast, dissolve in water before mixing.
How do I prevent cheese leaks?
Wrap the cheese cube tightly and use dry hands when shaping.
Can I freeze unbaked rolls?
Freeze after shaping, then bake from frozen; add 5–10 minutes to baking time.
What if I don’t have bocconcini?
Regular mozzarella cubes work, though bocconcini offers better moisture balance.
Do I need egg wash?
No—but it gives a glossy, golden crust if you choose to use it.
How do I get a crispier bottom?
Bake on a preheated baking stone or inverted sheet pan.
Can I make smaller rolls?
Yes—divide into 16 pieces; reduce bake time to 15–18 minutes.
What’s the ideal dough temperature?
Aim for 24–26 °C (75–79 °F) during fermentation for best rise.
How do I store leftovers?
Keep in an airtight container at room temperature for 2 days; warm before serving.
Can I add herbs into the dough?
Yes—fold 1 Tbsp chopped parsley or oregano into the dough during mixing.