Ingredients
Method
- In a bowl, mix flour, yeast, salt, and sugar. Gradually add warm water and stir until a shaggy dough forms.
- Knead dough on a floured surface for 5 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise for 1 hour until doubled in size.
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- Mix melted butter, minced garlic, and parsley in a bowl.
- Punch down dough, divide into 16–20 balls (about 1.5 oz each), and coat each in garlic butter.
- Arrange dough balls in a wreath shape on the baking sheet, leaving small gaps.
- Sprinkle mozzarella cheese between and around the dough balls.
- Cover with a towel and let rise for 30 minutes until puffy.
- Bake 25–30 minutes until golden brown and cheese is bubbly. Cool slightly before serving.
Notes
Use water at 110°F for best yeast activation. Avoid over-kneading for a soft texture. For a vegan version, use plant-based butter and nutritional yeast. Store leftovers wrapped at room temperature for up to 2 days or freeze for up to 3 months.