Activate the yeast: In a small bowl, combine warm milk, sugar, and yeast. Let it sit for 5–10 minutes until foamy and bubbly.

Make the dough: In a large mixing bowl, combine flour and salt. Add the yeast mixture and olive oil (or butter). Mix until the dough comes together, then knead on a lightly floured surface for about 8–10 minutes, until smooth and elastic.

First rise: Place the dough in a lightly oiled bowl, cover, and let it rise in a warm spot for about 1–1 ½ hours, or until doubled in size.

Prepare the filling: Cut mozzarella or your cheese of choice into small cubes, about 1 inch in size, and set aside.

Shape the rolls: Once the dough has risen, punch it down and divide it into 10–12 equal portions. Flatten each piece into a small disc, place a cube of cheese in the center, and pinch the dough around the cheese to seal completely. Roll into a smooth ball.

Second rise: Arrange the stuffed rolls on a parchment-lined baking sheet, leaving space between them. Cover loosely and let rise again for 30–40 minutes.

Bake the rolls: Preheat oven to 190°C (375°F). Brush the tops of the rolls with beaten egg for shine (optional) and sprinkle with oregano or garlic powder if desired. Bake for 18–20 minutes, or until golden brown.

Serve: Allow to cool slightly, then serve warm to enjoy the gooey melted cheese inside.