Melting Mozzarella and Fennel Seed Rolls

, from Issue #14. September, 2015
Photography by Becky Nunes.
Melting Mozzarella and Fennel Seed Rolls


250 grams flour
¾ teaspoon Elfin instant dry yeast
1 teaspoon salt
½ teaspoon fennel seeds, toasted and roughly ground
2 tablespoons plain yoghurt
2 tablespoons olive oil
175 ml warm water
100 grams grated mozzarella
3 tablespoons pesto


Put the flour, yeast, salt and the fennel seed in a large bowl. Combine the yoghurt, olive oil and water and stir into the flour. Tip the dough onto the bench and knead until smooth and elastic. Place in a lightly greased bowl and cover tightly with plastic wrap. Leave in a warm place until the dough has doubled in size, about 1 hour.

Tip the dough onto a lightly floured bench and divide into 6 balls.

Roll out each ball of dough into a 12 cm disc. Place a teaspoonful of pesto in the centre and a small pile of mozzarella. Pull up the sides to form a ball, pinching and pleating the dough to seal the seams. Place seam side down on the bench and repeat with the remaining dough. Cut out six 20 cm x 30 cm pieces of tin foil and brush lightly with oil. Place the rolls seam side down and pull up the sides of the foil. Fold the seams to seal, leaving enough space for the bread to swell during cooking.

Preheat the barbecue. Place the parcels on the grill bars over a medium low heat for 10 minutes then turn them over and cook for another 10 minutes. Remove the foil, brush the tops with oil and sprinkle with salt.

Serve warm to enjoy the melting mozzarella. Makes 6 rolls

Cook's Tip: Unlike some other dried bakers’ yeasts, Elfin instant dry yeast does not require to be ‘started’ in warm water before use. It is added to the flour straight from the packet. For best results follow the instructions for the particular brand you are using.