Cheesy pull-apart dinner rolls filled with graviera, with herb-garlic butter

Mix the lukewarm water, yeast and sugar and set aside 6 to 8 minutes, until a foamy cloud forms; if it does not, discard and start again.

Whisk the flour and salt together in another bowl.

Add the olive oil and the flour mixture to the yeast and knead with the dough hook 10 minutes on low.

Put the dough in a lightly greased large bowl, toss to coat, cover with plastic wrap or a towel and let rise somewhere warm until doubled, 1.5 to 3 hours.

Grate the cheese on a box grater and mix in a little shredded mozzarella.

Divide the dough in two, each into eight equal pieces, and roll into balls.

Flatten each, put about 1.5 to 2 tablespoons of cheese in the center, gather the edges over and pinch to seal; roll into balls again.

Sprinkle semolina in a 9 by 13 inch pan or 10-inch skillet, arrange the balls and let rise 30 minutes.

Preheat the oven to 375F.

Brush the tops with melted butter and bake on the center rack 30 to 35 minutes until golden all around.

Melt the butter with the salt, thyme, oregano and granulated garlic; brush over the rolls as soon as they come out, into every nook.

Let sit at room temperature about 20 minutes before serving.