• Add sugar, milk, water and melted butter to the bowl of your stand mixer. Mix until the sugar is dissolved.
• Now add the flour, salt and sourdough starter and use the stand mixer with a dough hook to knead into a rough dough. Allow to rest for around 30 minutes.
• Knead the dough until it is silky and elastic. This is such a lovely dough it should be very easy to handle.
• Transfer the dough to a bowl and allow it bulk ferment until the dough has risen around 30%.

Cheese and Garlic Filling

• While the dough is fermenting, it's time to make the filling for the bread rolls.
• Add mozarella, parmesan, butter and garlic to a food processor and blitz until it forms a thick paste. Place this into the fridge to chill until you need it.

Shaping & Filling the Bread Rolls

• Once the dough has finished the bulk ferment, you will need to shape and fill the bread rolls with the garlic cheese filling.
• Weigh out the dough into whatever size balls you'd like. I made 15 rolls at approx. 63g each.
• Take each piece of dough and add a small ball of filling (I've used a 1 tablespoon cookie scoop) to the centre. Pinch the dough around the filling and gently roll into a ball.
• Once you have filled and shaped all of the bread rolls, arrange them in your baking dish and cover with plastic wrap.
• Allow the rolls to proof at room temperature and get nice and puffy. See notes for using the fridge for proofing.

Bake Time

• Preheat the oven to 180ºC/350ºF.
• Take the ingredients for the garlic butter topping and blend together. Using a pastry brush, lightly brush a little onto each bread roll (save the rest for when the rolls come out of the oven).
• Bake rolls at 180ºC/350ºF for approximately 30 minutes or until the rolls are golden brown.
• Take the rolls out of the oven and brush on the rest of garlic butter topping so that it melts into the rolls.
• Serve with Marinara Sauce for dipping or as a side dish to pretty much everything!