Ingredients:

  • 3 ½ cups (420g) all-purpose flour, plus more for dusting
  • 1 packet (7g or 2 ¼ teaspoons) active dry yeast
  • 1 ½ teaspoons granulated sugar
  • 1 ½ teaspoons kosher salt
  • 1 ¼ cups (300ml) warm water (105-115°F / 40-46°C)
  • 2 tablespoons (30ml) olive oil, plus more for greasing
  • 4 tablespoons (56g) unsalted butter, melted
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh Italian parsley
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh oregano
  • 1 teaspoon dried thyme
  • ½ teaspoon red pepper flakes (optional, for a little kick)
  • 1 cup (100g) shredded mozzarella cheese
  • ½ cup (50g) grated Parmesan cheese
  • Salt and freshly ground black pepper to taste
  • 1 large egg
  • 1 tablespoon milk or water

Instructions:

  1. Activate the Yeast: In a large bowl, combine warm water, sugar, and yeast. Let stand for 5-10 minutes until foamy.
  2. Make the Dough: Add flour, salt, and olive oil to the yeast mixture. Mix until a shaggy dough forms.
  3. Knead the Dough: Knead the dough on a lightly floured surface or in a stand mixer for 8-10 minutes, until smooth and elastic.
  4. First Proof: Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.
  5. Prepare the Filling: While the dough proofs, melt the butter and whisk in the garlic, parsley, rosemary, oregano, thyme, and red pepper flakes (if using). Season with salt and pepper.
  6. Assemble the Bread: Punch down the dough and roll it out into a large rectangle (approximately 12x18 inches).
  7. Add Filling & Cheese: Brush the melted herb butter mixture evenly over the dough. Sprinkle with mozzarella and Parmesan cheese.
  8. Roll & Slice: Starting from one long edge, tightly roll the dough into a log. Slice the log crosswise into 1.5-2 inch thick rolls.
  9. Second Proof: Arrange the rolls on a baking sheet lined with parchment paper, leaving a little space between each roll. Cover and let rise for another 30-45 minutes.
  10. Egg Wash (Optional): If desired, whisk together the egg and milk/water. Brush the tops of the rolls with the egg wash.
  11. Bake: Preheat the oven to 375°F (190°C). Bake for 30-35 minutes, or until golden brown.
  12. Cool: Let the bread cool on a wire rack before serving.