Egg Bread dough 

1. Place 2 cups of the flour, yeast, sugar and salt into the bowl of a stand mixer fitted with the paddle attachment. Mix well at low speed for 1 minute 
2. Add water and milk and diced butter and beat at low speed for the first 1-2 minutes to combine.  
3. Remaining at low speed, gradually add beaten eggs a little at a time.  
   Increase speed to medium and beat for 3 minutes. Mixture should be glossy and sticky.  
4. Remove paddle attachment and insert dough hook. Slowly add remaining flour, ½ cup at a time until it forms a firm dough.  
5. Continue kneading for 5 minutes at medium speed or until dough is smooth and elastic  
6. Tip dough onto a lightly flour work surface and knead into a ball. Place in a lightly oiled bowl and turn to grease top. Cover; and leave to rise for about an hour or until doubled in size. 

Cheese, garlic, chive filling 

1. Line a large baking tray with baking paper  
2. Punch down dough and turn out onto a lightly floured work surface. Roll out to form a 40cm square.  
3. Brush dough with half the melted butter and sprinkle garlic salt and chopped chives evenly over the top. Roll up dough to form a log. Cut into 24 pieces. 
4. Roll each portion into balls, pushing a cube of mozzarella into the centre of each and rerolling to enclose. Place onto prepared baking tray.   
5. Cover and allow to rise in warm place for 30-40 minutes (note: dough is ready when indentation remains after lightly touching)  
6. Preheat oven 200°C/ 180°C (fan forced)  
7. Brush risen bread with combined egg yolk and milk. Sprinkle with salt and pepper. Bake 20-25 minutes until golden brown. Brush warm rolls immediately with remaining melted butter. Stand on baking tray for 5 minutes before transferring to a wire rack to cool. Serve warm or room temperature.