Cacio e pepe stuffed rolls

Method

1. If using a stand mixer, put the flour, salt, yeast and sugar in the bowl and whisk briefly to combine. Make a well in the centre and add the milk and 1 of the eggs. With the dough hook attached, mix to form a shaggy dough. Continue mixing on a low-medium speed for about 10 minutes, until the dough is smooth and elastic and forms a ball around the hook. Add the butter a couple of pieces at a time and continue mixing until the dough is smooth and elastic and is no longer sticking to the sides or the bottom of the bowl.
2. If making the dough by hand, follow the steps above, but rub the butter into the flour mixture before adding the milk and egg. Knead by hand for 15 minutes, or until the dough is smooth and elastic.
3. Form the dough into a ball and place in a large bowl. Cover and refrigerate overnight.
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4. The next day, divide the dough into 6 equal pieces and roll into balls. Cover with a clean tea towel and allow to rest for 10 minutes. Meanwhile, put the filling ingredients in a bowl and mix together, Line the baking tray with baking paper.
5. Lightly flour a work surface and roll each ball of dough into a circle about 12cm in diameter. Divide the filling equally between the circles, then fold the dough up and over the filling, pinching together to form a ball. Put on the prepared tray, cover loosely and set aside for 1-1½ hours, or until almost doubled in size.
6. Heat the oven to 170°C fan/gas 5. Beat the remaining egg and brush the risen buns with it, then bake for 20 minutes, or until golden. Allow to cool for a few minutes before brushing with the melted butter and sprinkling over a little extra parmesan