Garlic Butter Cheese Pull-Apart Bread

These pull-apart bread rolls are a showstopper: soft, pillowy milk bread filled with melted kaşar cheese and topped with cherry tomatoes, then brushed with garlic herb butter. The combination of warm, buttery bread and gooey cheese is irresistible.

Perfect for appetizers, game day, or any gathering, this recipe is straightforward and delivers dramatic results. The rolls are best served warm, when the cheese is at its stretchiest and the garlic butter has soaked into every crevice.

This pull-apart bread turns a simple yeast dough into a festive, shareable dish. The dough is enriched with milk, oil, and egg, making it tender and slightly sweet. Each ball is stuffed with kaşar cheese, a semi-hard cheese with excellent melting properties, then crowned with a slice of cherry tomato.

Baking at 350°F ensures even cooking without burning the tomatoes. A final brush of garlic herb butter adds a savory finish. The result is a bread that's both beautiful and delicious, meant to be pulled apart by hand.

Ingredients

Why this recipe works

The dough uses warm milk and oil, which create a soft, supple crumb. The egg adds richness and helps the dough rise tall. Kneading develops gluten, giving the rolls structure so they can hold the cheese filling without leaking. The short second rise after stuffing ensures the rolls are light and airy, not dense.

Kaşar cheese is chosen for its superior melting qualities—it becomes stretchy and gooey without turning greasy. Cherry tomatoes add a burst of acidity and color, balancing the richness of the cheese and butter.

Brushing the baked rolls with garlic herb butter while they're still hot allows the butter to soak into the crust, infusing every bite with flavor.

Notes and substitutions

Kaşar cheese is a Turkish cheese similar to mozzarella or provolone. If you can't find it, use low-moisture mozzarella or provolone.

Shred the cheese yourself for the best melt; pre-shredded varieties often contain anti-caking agents that affect texture. The dough is forgiving: if it feels too sticky, add a little more flour; if too dry, add a splash of milk.

For the garlic herb butter, use melted unsalted butter mixed with minced garlic and dried Italian herbs, or use a store-bought garlic herb butter. The butter should be brushed on generously right after baking. If you don't have a round pan, a cast-iron skillet or a baking sheet works. Just space the rolls slightly apart for individual pull-apart pieces.

• kaşar cheese: low-moisture mozzarella or provolone, shredded
• vegetable oil: melted unsalted butter or canola oil
• all-purpose flour: bread flour for an even chewier texture
• garlic herb butter: melted butter mixed with 2 minced garlic cloves and 1 tsp dried Italian herbs

Equipment

• Large mixing bowl
• Whisk
• Wooden spoon or dough scraper
• Clean kitchen towel
• 9-inch round baking pan or cast-iron skillet
• Pastry brush