Super Fluffy Stuffed Rolls

Mix the dry active yeast with the all-purpose flour in a bowl.

Add the sugar, oil, and room temperature water into the center of the dry ingredients.

Incorporate the ingredients until a homogeneous dough forms, then transfer it to a counter for kneading.

Knead the dough for about 5 minutes. Then, add the salt and continue kneading until the dough reaches the windowpane stage.

Place the dough in an oiled bowl and let it rise for 1 hour to 1 hour and 15 minutes, or until doubled in size.

Remove the dough from the bowl and place it on a lightly oiled surface. Gently flatten it slightly with your hands.

Divide the dough into 12 equal portions, rolling them into small balls.

Stuff each ball with ham, mozzarella, oregano, and a bit of creamy cheese (like Catupiry). Carefully seal the dough, shaping it like a little pouch.

Arrange the stuffed rolls in a baking pan, placing six rolls per pan, and let them rise again for 1 hour to 1 hour and 15 minutes, until they are quite large.

Brush the surface of the rolls with a beaten egg.

Bake in a preheated oven at 180°C (350°F) for approximately 35 to 40 minutes, or until the rolls are nicely golden brown.

As soon as they come out of the oven, brush some butter over the tops of the rolls to ensure they stay soft even after they cool.