Cheesy Garlic Pull Apart Bread

95 mins
Serves 1
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Directions

  1. 1Mix the warm milk, sugar, and yeast and let it sit until foamy.
  2. 2Mix the warm milk, sugar, and yeast and let it sit until foamy.
  3. 3Mix the warm milk, sugar, and yeast and let it sit until foamy.
  4. 4Add the egg and butter.
  5. 5Add the egg and butter.
  6. 6Add the egg and butter.
  7. 7Mix in the dry ingredients until a soft dough forms.
  8. 8Mix in the dry ingredients until a soft dough forms.
  9. 9Mix in the dry ingredients until a soft dough forms.
  10. 10Knead until smooth, about 8–10 minutes.
  11. 11Knead until smooth, about 8–10 minutes.
  12. 12Knead until smooth, about 8–10 minutes.
  13. 13Cover and let rise somewhere warm until doubled in size (about 1 hour).
  14. 14Cover and let rise somewhere warm until doubled in size (about 1 hour).
  15. 15Cover and let rise somewhere warm until doubled in size (about 1 hour).
  16. 16Melt the butter for the garlic butter filling.
  17. 17Melt the butter for the garlic butter filling.
  18. 18Melt the butter for the garlic butter filling.
  19. 19Combine the melted butter, garlic, parsley, and salt for the filling (let it simmer a bit for extra flavor).
  20. 20Combine the melted butter, garlic, parsley, and salt for the filling (let it simmer a bit for extra flavor).
  21. 21Combine the melted butter, garlic, parsley, and salt for the filling (let it simmer a bit for extra flavor).
  22. 22Roll the dough into a rectangle.
  23. 23Roll the dough into a rectangle.
  24. 24Roll the dough into a rectangle.
  25. 25Spread the butter mixture evenly over the dough.
  26. 26Spread the butter mixture evenly over the dough.
  27. 27Spread the butter mixture evenly over the dough.
  28. 28Sprinkle the cheeses on top.
  29. 29Sprinkle the cheeses on top.
  30. 30Sprinkle the cheeses on top.
  31. 31Cut the dough into 3 even strips.
  32. 32Cut the dough into 3 even strips.
  33. 33Cut the dough into 3 even strips.
  34. 34Stack the strips.
  35. 35Stack the strips.
  36. 36Stack the strips.
  37. 37Cut the stacked strips again into squares.
  38. 38Cut the stacked strips again into squares.
  39. 39Cut the stacked strips again into squares.
  40. 40Layer the squares into your pan.
  41. 41Layer the squares into your pan.
  42. 42Layer the squares into your pan.
  43. 43Let it rise again for 30–40 minutes.
  44. 44Let it rise again for 30–40 minutes.
  45. 45Let it rise again for 30–40 minutes.
  46. 46Bake at 350°F (175°C) for about 25–30 minutes or until golden.
  47. 47Bake at 350°F (175°C) for about 25–30 minutes or until golden.
  48. 48Bake at 350°F (175°C) for about 25–30 minutes or until golden.
  49. 49Prepare the topping by combining melted butter, minced garlic, parsley, and grated parmesan.
  50. 50Prepare the topping by combining melted butter, minced garlic, parsley, and grated parmesan.
  51. 51Prepare the topping by combining melted butter, minced garlic, parsley, and grated parmesan.
  52. 52After baking, brush the bread with the topping.
  53. 53After baking, brush the bread with the topping.
  54. 54After baking, brush the bread with the topping.
  55. 55Serve warm.
  56. 56Serve warm.
  57. 57Serve warm.

Ingredients

  • 0.75 cup warm milk
  • 0.75 cup warm milk
  • 0.75 cup warm milk
  • 2 tbsp sugar
  • 2 tbsp sugar
  • 2 tbsp sugar
  • 2.25 tsp instant yeast
  • 2.25 tsp instant yeast
  • 2.25 tsp instant yeast
  • 1 large egg (room temperature)
  • 1 large egg (room temperature)
  • 1 large egg (room temperature)
  • 0.25 cup softened butter
  • 0.25 cup softened butter
  • 0.25 cup softened butter
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 0.5 tsp garlic powder
  • 0.5 tsp garlic powder
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp onion powder
  • 0.5 tsp onion powder
  • 3 cups all-purpose flour
  • 3 cups all-purpose flour
  • 3 cups all-purpose flour
  • 0.25 cup butter
  • 0.25 cup butter
  • 0.25 cup butter
  • 2 cloves minced garlic
  • 2 cloves minced garlic
  • 2 cloves minced garlic
  • 1 tbsp chopped parsley
  • 1 tbsp chopped parsley
  • 1 tbsp chopped parsley
  • 0.25 cup grated parmesan
  • 0.25 cup grated parmesan
  • 0.25 cup grated parmesan
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 cup mozzarella
  • 1 cup mozzarella
  • 1 cup mozzarella
  • 0.5 cup pepperjack cheese
  • 0.5 cup pepperjack cheese
  • 0.5 cup pepperjack cheese
  • 0.25 cup parmesan
  • 0.25 cup parmesan
  • 0.25 cup parmesan
  • 2 tbsp melted butter
  • 2 tbsp melted butter
  • 2 tbsp melted butter
  • 1 clove minced garlic
  • 1 clove minced garlic
  • 1 clove minced garlic
  • 0.5 tsp parsley
  • 0.5 tsp parsley
  • 0.5 tsp parsley
  • 2 tbsp grated parmesan
  • 2 tbsp grated parmesan
  • 2 tbsp grated parmesan

Equipment

panfoil

Tips

  • Let the garlic butter filling simmer a bit to get extra flavor.
  • Use any cheese you want for the cheese layer, but pepperjack adds a lot of flavor.
  • If the rolls start to brown too fast, tent with foil until they’re finished baking.