Pluck the parsley leaves, mix with the olive oil and purée using the bamix® multi-purpose blade. Add some pepper. Mix the flour well with the salt. Dissolve the yeast in the water, then add it to the flour and knead for 3 minutes using the bamix® multi-purpose blade. Add the parsley purée and knead for another 3 to 5 minutes until the dough forms a smooth ball and separates from the side of the bowl. If necessary, sprinkle a little more flour on the dough in order to remove it cleanly. Let the dough rest for at least 1 hour until its volume has doubled. Cut off small pieces of dough weighing about 125 g each, shape them into balls and place about 20 g of goat cheese inside each ball. Put the balls on a floured baking tray and let them rest for 20-30 minutes. Preheat the oven to 220-230 °C (convection) or 240-250 °C (top/bottom heat). Place a tray with 800 ml of water on the bottom rack. If you are baking with top/bottom heat, place an ovenproof bowl of water on the bottom of the oven. Lightly dust the rolls with flour and bake for 25 minutes at 220 °C (convection) or 240 °C (top/bottom heat).