cheesy garlic bread
This cheesy garlic pull-apart bread is seriously so easy to make but looks divine. You can place the rolls in a large baking tray for a big piece of pull-apart bread, or separate them into smaller baking tins like I did. Our fresh homemade bread dough is stuffed with mozzarella and brushed with garlic butter, making this so good, that you won’t be able to resist sneaking a bite.
welcome to catie’s kitchen
As a newbie to the world of food, my goal is simple: to have fun with every creation. I believe that the best food is made at home with love.
cheesy garlic bread
ingredients:
for the dough:
3/4 cup (190 ml) milk
2 tbsp (26 g) unsalted butter, melted
3/4 tsp (4 g) salt
1 large (50 g) egg
2 tbsp (26 g) sugar
3 1/4 cups (400 g) bread flour
1 tsp (3 g) instant yeast
filling/topping:
16 cheese sticks, cut into 2 in/5 cm lengthwise (about 2 cups/200g shredded mozzarella)
2 tbsp melted butter
3 cloves minced garlic
chopped parsley
1 beaten egg
instructions:
Make the Dough: Combine all the ingredients for the dough and knead until smooth and elastic. Cover and proof in a warm spot until the dough doubles in size, about 1–1.5 hours.
Shape the Dough: Punch down the dough to release air and divide it into 16 equal pieces. Shape each piece into a smooth ball. Cover with a clean towel or cling wrap and let rest for 15–20 minutes.
Fill the Dough: Flatten each ball into a small circle. Roll out into a rectangular shape. Place a piece of mozzarella cheese (stick or shredded) on the end. (I would avoid string cheese as it may not melt as well; blocks of cheese cut into sticks work best.
Cut and Roll: Use a pizza cutter or sharp knife to make a few lines on the dough from the edges toward the center, stopping short of the cheese. Roll the dough up around the cheese, sealing the edges, and place it seam-side down in a greased or parchment-lined baking tray.
Garlic butter: Add minced garlic into melted butter to create a garlicky butter mixture. Brush 1/2 of this mixture onto the rolls.
Final Proof: Cover and let the dough proof for 15–25 minutes, or until a gentle poke leaves a slight indent that doesn’t fully spring back.
Brush and Bake: Brush the rolls with egg wash. Bake in a preheated oven at 350°F (175°C) for 18–22 minutes, or until golden brown and cooked through. After baking, while the bread is still hot, brush it with the remaining garlic butter and sprinkle on chopped parsley.
Serve: Let cool slightly and enjoy!
