Pull-Apart Cheese Rolls Recipe
Pillowy, buttery rolls bursting with melty cheese pockets and savory herbs, perfect for tearing and sharing with warm, golden edges that reveal gooey, stretchy centers.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">500g strong bread flour</li><li class="ingredients-single-item">7g active dry yeast (1 packet)</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">300ml warm milk (about 38°C)</li><li class="ingredients-single-item">60g unsalted butter, melted</li><li class="ingredients-single-item">1 large egg, room temperature</li><li class="ingredients-single-item">200g mozzarella cheese, grated</li><li class="ingredients-single-item">150g mature cheddar cheese, grated</li><li class="ingredients-single-item">2 tbsp fresh parsley, finely chopped</li><li class="ingredients-single-item">2 garlic cloves, minced</li><li class="ingredients-single-item">1 tsp dried oregano</li><li class="ingredients-single-item">25g unsalted butter, melted (for brushing)</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">25cm (10-inch) round baking dish or cast iron skillet</li><li class="equipment-single-item">Stand mixer with dough hook (optional)</li><li class="equipment-single-item">Pastry brush</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a small bowl, combine the warm milk (38°C/100°F - it should feel like warm bathwater) with the sugar and sprinkle the yeast over the top. Let it sit for 5-10 minutes until foamy and active. This activation step ensures your yeast is alive and will give you a proper rise.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large mixing bowl or the bowl of your stand mixer, combine the flour and salt. Make a well in the center and pour in the activated yeast mixture, melted butter, and egg. Mix until a shaggy dough forms. If using a stand mixer, use the dough hook attachment and mix on low speed for 2 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Knead the dough on a lightly floured surface for 8-10 minutes (or 5-6 minutes with a stand mixer) until smooth and elastic. The dough should spring back when lightly pressed with your finger. This kneading develops the gluten, which gives your rolls their soft, pillowy texture.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Place the dough in a lightly oiled bowl, turning to coat all sides. Cover with a clean kitchen towel or plastic wrap and let rise in a warm place for 60-90 minutes, or until doubled in size. The slower the rise, the more flavor develops, so don't rush this step.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>While the dough is rising, prepare your filling by combining the grated mozzarella, cheddar, chopped parsley, minced garlic, and dried oregano in a bowl. Mix well and set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Grease your baking dish or cast iron skillet generously with butter. Once the dough has doubled in size, gently punch it down to release excess air bubbles and turn it out onto a lightly floured surface.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Divide the dough into 12 equal portions (using a kitchen scale helps ensure uniformity). Take each portion and flatten it into a disc about 10cm wide with your fingers. Place approximately 2 tablespoons of the cheese mixture in the center of each disc.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Gather the edges of each disc and pinch them together firmly to seal in the cheese, forming a ball. Make sure to seal completely, or the cheese will leak during baking. Place each ball, seam side down, in your prepared baking dish, arranging them so they're just touching.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Cover the rolls with a kitchen towel and let them rise again for 30-45 minutes until puffy and nearly doubled. Meanwhile, preheat your oven to 190°C (375°F).</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Brush the tops of the rolls gently with melted butter, taking care not to deflate them. Bake in the preheated oven for 22-25 minutes until the tops are golden brown and the rolls sound hollow when tapped on the bottom.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Remove from the oven and brush with any remaining melted butter while still hot. This extra butter adds flavor and keeps the tops soft. Let the rolls cool in the pan for 5 minutes before serving warm. The cheese inside will be extremely hot, so warn your guests before they dive in!</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Can I prepare the dough for cheesy pull-apart bread ahead of time?
Yes, you can prepare the dough up to 24 hours in advance and store it in the refrigerator for a slow rise. This cold fermentation actually improves flavour development. Simply bring the dough to room temperature for about 30 minutes before shaping and filling with cheese.
Why is my cheese leaking out of the rolls during baking?
Cheese leakage typically occurs when the dough balls aren't properly sealed. Ensure you pinch the seams firmly and place them seam-side down in the baking dish. Using cheese that's cold rather than room temperature can also help prevent premature melting and leakage.
What's the best way to reheat leftover cheese rolls?
For the best texture when reheating, wrap rolls in foil and warm in a 150°C oven for 7-10 minutes. This prevents them from drying out while allowing the cheese to melt again. Alternatively, microwave individual rolls for 15-20 seconds, though this may slightly affect the texture.
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