Gather and measure all the ingredients listed
Heat the milk in the microwave on HIGH for 1 ½ min or on the stove until it feels warm to the touch.
Stir in the honey and sugar, followed by the yeast.
Cover the milk mixture with plastic film and set it aside in a warm place to activate for 10 minutes.
In a large bowl, mix the flours, xanthan gum, baking powder Parmesan cheese, dried or fresh herbs, garlic powder and salt.
In a separate small bowl, mix the egg yolks, apple cider vinegar and olive oil. Add this mixture to the flour mixture.
Add the yeast mixture to the flour mixture. Mix well.
In a clean oil-free glass or ceramic bowl, whisk the egg whites until soft peaks form.
Fold the egg whites thoroughly into the flour mixture using two spatulas.
Line a 23-cm round cake or springform tin with baking paper, trimming the excess paper nearer to the edge of the tin. This step is crucial to avoid the buns sticking to the tin due to some of the cheese oozing out.
Using a standard-size ice cream scoop or large spoon, scoop equal portions of dough into the tin/s. Don’t worry if the dough balls touch each other, they are supposed to be snug in the tin.
Place the mozzarella pieces on each dough portion. Crack some black pepper over the mozzarella.
Top each dough ball & mozzarella with the remaining dough.
Using your fingers, dip them in some warm water and gently smooth out the tops of the dough balls and tidy up the sides if any cheese is poking out.
Cover the tin with plastic wrap and a tea towel. Set aside to rise in a warm place for one hour.