I’m not going to lie: these Super Cheesy Pull-Apart Rolls are a LOT of work. But are they delicious? Oh goodness, yes!
They are easy to customize, too. Swamp out the cheeses for other good melters, but don’t exceed 8 ounces. The herbs can be customized, too–use what you like, and fresh, if it’s available!
Make these rolls ahead of time and freeze them, then thaw and heat to impress during a special occasion!
Bready or Not Original: Super Cheesy Pull-Apart Rolls
These are not quick-fix rolls. No, they are complex, loaded with cheese and butter, and absolutely delicious.
Servings: 12 rolls
Equipment
- instant read thermometer
- stand mixer with paddle and dough hook
- olive oil or nonstick spray
- baking spray with flour
- parchment paper
- pastry brushes
Ingredients
Dough
- 1/2 cup half & half or milk
- 1/3 cup water
- 1/4 cup unsalted butter cubed
- 3 to 3 1/4 cups all-purpose flour divided
- 2 Tablespoons white sugar
- 2 1/2 teaspoons kosher salt
- 2 1/4 teaspoons instant yeast
- 1 large egg room temperature
Filling
- 8 ounces cheese cut into 1/2-inch cubes, good melters like Havarti, mozzarella, or herbed cheddar, or a mix
- 1/4 cup unsalted butter melted and cooled
- 2 teaspoons dried rosemary
- 1 teaspoon dried basil
Finish
- 1 large egg room temperature
- 1 Tablespoon water
- 1/4 cup unsalted butter melted
- 1/4 teaspoon kosher salt
Instructions
Make the dough
- In a medium saucepan, warm the half & half, water, and cubed butter until an instant thermometer reads 120-130 degrees. Immediately remove from heat. The butter should be melted.
- In the bowl of a stand mixer with a paddle attachment, mix together 1 cup flour, sugar, salt, and yeast. Beat in the warm milk mixture. Beat on low to combine. Beat in egg.
- With the mixer on low, gradually add 2 more cups of flour. The shaggy dough will start to come together.
- Switch to a dough hook attachment. Continue beating dough until a soft dough forms, about 12 to 15 minutes. If it is excessively sticky, add more flour, a tablespoon at a time, until it smooths out.
- Turns dough out on a floured surface to knead for a minute, then shape it into a round.
- Add oil or nonstick spray to a large bowl. Place dough inside and flip it around to coat. Place a towel or plastic wrap as a lid and set to warm in a draft-free place, about 75 degrees, for 45 minutes to an hour. The dough should double in size.
- Punch down dough and cover it to rest for a few more minutes while more preparations are made.
Shape the rolls
- Coat the wells of a 12-cup muffin pan with baking spray with flour.
- Turn out dough onto a stretch of floured parchment paper. Roll out to a 15×12 rectangle. Using a bench knife or pizza cutter, cut dough into roughly 1-1/2 inch squares. Smaller pieces are fine, too.
- In a large bowl, combine the filling ingredients: cheese, melted butter, rosemary, and basil. Toss in the dough pieces, moving them around to mix and coat.
- Pluck up pieces of dough and cheese and arrange them to more or less equally fill all 12 muffin cups. Pay attention to where the cheese is placed, because if it’s on the outside it could ooze out of the pan. Squeeze everything in. Cover with plastic wrap and set again to rise for 20 to 30 minutes. The rolls should look puffed.
- Preheat oven at 350 degrees.
Finish them!
- In a small bowl, whisk together the egg and water. Use a pastry brush to coat the tops of the rolls.
- Bake for 24 to 27 minutes, until the tops are browned. An instant thermometer should read at least 200 degrees on the inside.
- As the rolls begin to cool in the pan, stir together the melted butter and salt. Use a pastry brush to coat the tops of the rolls. Serve hot.
- Store in the fridge for up to a few days, always warming to serve. Rolls can also be frozen for upwards of a month.
