What’s better than freshly baked yeast bread rolls? Ones that are stuffed with cheese and coated in butter & garlic! Try this Cheesy Pull-Apart Bread recipe:
First, allow me to apologize. There is no meat in this dish. I mean, it doesn’t need any meat, because it’s freakin delicious on it’s own. But if you’re familiar with my site, it’s rare for a recipe to make it up here without having a carnivorous element. I suppose in some ways that’s a testament to just how tasty these garlicky morsels are.
Thing? Things? Technically, we’re making one ring of delicious cheese stuffed bread. But that ring is comprised of many small rolls that are just waiting for you to rip them off and pull them apart to reveal their molten mozzarella interiors. So is it plural or singular? I think that’s besides the point. Whether you want to consider it one or many, it’s a seriously decadent carb-fest.
HOW CHEESY IS IT? I hear you ask. Cheesy enough to deserve it’s own gif:
Cheesy Pull-Apart Bread with Rosemary & Garlic
For the dough:
1 package instant dry yeast
1 cup warm water
1 teaspoon sugar
2.5 cups flour
3 teaspoons salt
2 tablespoons olive oil
For the rest:
8 oz mozzarella cut into 16 cubes
2 oz plus 1 tablespoon salted butter
2 cloves garlic, crushed
1 tablespoon fresh rosemary, finely chopped
1 teaspoon garlic powder
2 teaspoons grated parmesan
- Place the water in a bowl. It’s important to make sure it’s warm but not too hot, or it’ll kill the yeast. Add in sugar and yeast packet and allow to bloom 6-8 minutes.
- In the bowl of a stand mixer, add the flour, salt and olive oil. Once the yeast mixture has bloomed, add it and mix using the dough hook on low to medium speed for 5 minutes. If you don’t have a dough hook, you can knead the dough by hand. Cover with a cloth and leave in a warm place to rise, 45 minutes.
- Divide the dough into 16 portions, rolling each into a ball shape, then cover again with a cloth and leave to proof/rise 20 minutes.
- Use a tablespoon of the butter to grease the inside a 10″ bundt pan.
- Roll out each ball of dough to no more than 1/4″ thick, and place a cube of mozzarella in the middle. Seal the dough around the cheese then roll between your palms to form a ball again. Repeat until all balls have been stuffed with cheese.
- Melt the remaining butter a pan or microwave then place in a large bowl. Add crushed garlic and rosemary and stir to combine. In a separate small bowl, combine garlic powder and parmesan.
- Preheat oven to 375f.
- Roll each ball in the butter mixture then place into the pre-greased bundt pan. You should create two layers. Sprinkle the top with the parmesan & garlic powder mix. Cover the pan with a cloth and allow to proof one final time, for 15 minutes.
- Place into oven and cook 25-30 minutes until browned.
- Using caution as the bundt pan will be hot, invert the bread onto a plate and eat immediately.
This recipe requires three different proofs to allow the yeast to rise and make the dough fluffy, so plan to make it at least two hours before you want to eat. You can skip the proofing and just use pre-made bought pizza dough instead.