These Cheesy Pull-Apart Rolls are loaded with garlic, sharp cheddar, and parmesan cheese. The ultimate cheesy roll to serve alongside soup and salad.
Prep Time 45 minutesminutes
Cook Time 40 minutesminutes
Additional Time 1 hourhour30 minutesminutes
Total Time 2 hourshours55 minutesminutes
Servings 16
Ingredients
1cup(240ml)whole milk
2tablespoonsgranulated sugar
2 ¼teaspoonsactive dry yeast, 1 envelope
2large eggs, room temperature
4cups(520g)all-purpose flour
2teaspoonssalt
1 ½teaspoonsgarlic powder
1 ¼cups(125g)shredded cheddar cheese, divided
1 ¼cups(125g)shredded Parmesan, divided
7tablespoons(98g)unsalted butter, softened and divided
1large garlic clove, minced
½teaspoonfresh basil, minced
Instructions
In a small saucepan, heat the milk and sugar over low heat until it reaches 105-115ºF. Remove from heat, stir in the yeast, and set aside for 5 mins.
Whisk in the egg and set aside.
Add the flour, salt, and garlic powder to the bowl of a stand mixer. Fit the mixer with the dough hook attachment.
With the mixer on low speed, gradually pour the yeast mixture into the flour. Continue to beat on low until the flour is incorporated, stop and scrape down the sides and bottom as needed. Continue beating until a soft dough forms, about 4 minutes.
Add 1 cup (100g) of the cheddar cheese and 1 cup (100g) of the parmesan cheese. Beat on low speed until just combined. Gradually beat in 5 tablespoons (70g) of the softened butter.
Continue to beat until dough is smooth and elastic, about 5 minutes. (The dough will be soft and may stick to the bowl a bit. Add a little more flour if the dough seems too sticky.)
Scrape the dough into a lightly oiled bowl. Brush a little oil over the top of the dough. Cover and set in a warm place to rise for 1 hour or until doubled in size.
Preheat the oven to 350ºF. Line a baking sheet with parchment paper and set a 9-inch springform pan on the baking sheet.
Divide the dough in half. Divide each half into 8 equal-sized pieces. (You should end up with 16 pieces total.) Roll each piece into a ball.
Arrange the dough balls in the springform pan, seam side down.
Melt the remaining 2 tablespoons (28g) of butter and stir in the garlic. Brush over the top of the dough.
Loosely cover the pan with a clean towel and let rise for 30 minutes.
Top the rolls with the remaining cheddar and parmesan cheeses. Sprinkle with fresh basil.
Bake until golden brown, about 30-40 minutes. Serve warm.
Notes
I don't recommend using anything other than whole milk. It's needed for the best texture and taste.
Instant yeast can be used instead of active dry yeast. The rise time may be a bit less.
You can substitute the cheeses. Try white cheddar, Gouda, or Gruyere.
Make ahead tip
Rolls will keep stored in an airtight container in the refrigerator for up to 1 week.
Or in the freezer for up to 3 months. Thaw in the refrigerator overnight. Warm up in a 300°F oven for 10 minutes.
The dough can also be made the night before. After the dough has risen for 1 hour in step 6, gently fold the dough over onto itself inside the mixing bowl and cover the bowl tightly with plastic wrap. Refrigerate overnight or up to 2 days, then remove from the refrigerator and continue with step 7.
OR freeze the dough for up to 2 months, then allow to thaw in the refrigerator overnight and continue with step 7.