In a small saucepan bring to boil the milk, add the butter and a pinch of salt. Give the butter to melt, once again, bring to the boil, remove from heat.

Quickly, in one motion pour all the flour in the milk mixture and quickly stir to avoid lumps. To prisolit. Return to low heat, stirring constantly with a wooden spatula to cook until then, until the dough begins to lag behind the walls (3-5 minutes, no more). Remove the dough from the heat and one to drive 4 eggs, stirring until smooth each time before you drive the next egg. Grate the mozzarella on a fine grater and add to the warm dough. Mix well.

Preheat the oven to 190 degrees. A baking sheet covered with parchment paper. A teaspoon to collect the dough and place on a baking sheet. Between the balls to leave a distance of 4 cm to coat the balls with milk. Sprinkle with optional poppy seeds or sesame seeds.

Bake for 10 minutes, then reduce temperature to 160 degrees and bake another 5-7 minutes until Golden brown. After turning off the oven leave the door ajar for 10-15 minutes, without removing the rolls.