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The Best Cheesy Garlic Pull-Apart Bread


I bought my first appliance in grade school. When most of my friends were pining for Sega Gensis or Super Nintendo consoles I was saving up my pennies for a Bread Maker (a trusty Black & Decker). I’ve been making my own homemade bread since I was in Grade 6, often serving thick slices of toast smothered in butter, garlic and cheese.

There’s nothing more decadent than a pull-apart role featuring stringy cheese, and the seductive perfume of garlic. In this easy-to-make recipe I utilize the cinnamon roll technique: rolling out dough into rectangles, and slathering with a mixture before rolling up and pinching tight. When in the oven the butter and garlic mixture creates layers of flaky fun (a texture I’d describe as a happy marriage between brioche and croissant) which when pull apart reveal a seductive stream of ooey gooey cheese!

Ingredients for the Dough: 

1/2 cup warm milk

2 tablespoons white sugar

1 teaspoon yeast

1 large egg, beaten

2 cups all purpose flour

1/2 teaspoon salt

3 tablespoons soft unsalted high quality butter such as GayLea

Ingredients for the Filling and Topping:

1 cup shredded mozzarella cheese

3 tablespoons soft butter

1 tablespoon chopped scallions

1 teaspoon minced garlic

1 egg beaten for wash

Directions 

In a small bowl stir together warm milk, white sugar, yeast and egg.

Add flour, salt and softened butter. Stir together until it forms a smooth dough.

Cover for 90 minutes in a warm place.

Transfer leavened dough on a floured surface and form a ball.

Section the dough into nine balls and roll out each into a rectangle with a floured rolling pin.

Whip softened butter, garlic, and scallions in a small bowl.

Slather butter mixture onto each rectangle then sprinkle with cheese.

Roll each rectangle together like a cinnamon roll and then pinch the seems like a perogie to form a dumpling shape.

Place rolls into a buttered circular non-stick pan creating a flower shape.

Cover and let rise for 30 minutes.

Slather beaten egg over leavened rolls with a pastry brush.

Top with remaining shredded cheese.

Baked in 350F oven for 20-25 minutes until golden brown.

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