Garlic Butter Cheese Pull-Apart Bread Step-by-step instructions

Before you start

Before starting, measure all ingredients. Warm the milk to about 110°F (43°C)—warm to the touch but not hot. Let the egg come to room temperature for better incorporation. Shred the kaşar cheese and slice the cherry tomatoes.

Prepare the garlic herb butter by melting butter and mixing in minced garlic and herbs. Have a clean work surface and a large bowl ready. The dough needs about 1 hour to rise, so plan accordingly.

Instructions

Make and Rise the Dough

1. 1Make the Dough
   In a large bowl, combine the warm milk, vegetable oil, egg, sugar, yeast, and salt. Whisk until the yeast dissolves. Add the flour and stir with a wooden spoon until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 8–10 minutes, until smooth and elastic. Place in a greased bowl, cover with a towel, and let rise in a warm spot until doubled, about 1 hour.
   Look for The dough should be soft, supple, and pull away from the bowl.
   Tip If the dough is too sticky, add flour 1 tbsp at a time; if too dry, add milk 1 tsp at a time.
2. 2Punch Down and Portion
   Punch down the risen dough. Divide into 8 equal pieces. Shape each piece into a smooth ball by pulling the edges toward the center and pinching to seal. Place the balls in a greased 9-inch round baking pan, leaving a little space between them. Cover loosely with the towel and let rest for 10 minutes.
   Look for The balls should be smooth and evenly sized.
   Tip Use a kitchen scale for even portions if you have one.
3. 3Stuff with Cheese
   Take each dough ball and flatten it into a disc. Place a generous spoonful of shredded kaşar cheese in the center. Gather the edges over the filling and pinch to seal. Roll gently to smooth the ball. Return to the pan, seam side down. Repeat with the remaining dough and cheese. Cover and let rise for 20 minutes while the oven preheats.
   Look for The balls should be plump and hold their shape.
   Tip Make sure the cheese is fully enclosed so it doesn't leak during baking.

The dough should be smooth, elastic, and doubled in size after the first rise. It should feel soft and pillowy when pressed with a finger.

When you divide and shape the balls, they should hold their shape without spreading too much. The dough should not be sticky. If it is, add a little flour. The stuffed balls should be plump and the seams well sealed.

Top and Bake

4. 4Top with Tomatoes
   Gently press a few cherry tomato slices into the center of each dough ball, slightly flattening the top. The tomatoes should sit snugly in the dough. If any tomato juice pools, dab it lightly with a paper towel to avoid soggy spots.
   Look for The tomatoes should be visible and nestled into the dough.
   Tip Use firm cherry tomatoes so they hold their shape during baking.
5. 5Bake the Bread
   Preheat the oven to 350°F (175°C). Bake the bread for 35 minutes, until the rolls are puffed and golden brown and the cheese is bubbling. If the tops brown too quickly, tent loosely with foil.
   Look for The bread should be deeply golden and sound hollow when tapped.
   Tip Rotate the pan halfway through for even browning.
6. 6Brush with Garlic Butter
   Remove the bread from the oven and immediately brush the hot rolls with the melted garlic herb butter, covering the tops and the sides where they meet the pan. The butter will soak into the crust and add flavor.
   Look for The butter should sizzle and glaze the surface.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Use a pastry brush to coat every nook and cranny for the best flavor.

The rolls should be golden brown and puffed, with the tomatoes slightly shriveled and the cheese visibly bubbling around the edges. The kitchen will smell of garlic, butter, and fresh bread. The tops should be shiny from the garlic butter. The rolls should pull apart easily, with long cheese strings stretching as you separate them.

Finish and Serve

7. 7Cool and Serve
   Let the bread cool in the pan for 5 minutes. Then, using two forks or your hands, pull apart the rolls. Serve warm so the cheese stretches. The bread is best enjoyed immediately.
   Look for The cheese should stretch when you pull the rolls apart.
   Tip Serve with extra garlic butter on the side if you like.

The bread should be warm, with the garlic butter glistening on the crust. When you pull apart a roll, the cheese should stretch in long strands. The texture should be soft and airy, with a slightly crisp crust. The tomatoes should be tender but not mushy. The bread is best served immediately, while the cheese is still hot and gooey.

Common mistakes

A common issue is the cheese leaking out during baking. To prevent this, make sure the cheese is completely enclosed in the dough and the seams are pinched tightly. Another mistake is over-proofing the dough, which can cause the rolls to collapse.

Keep an eye on the rise time—the dough should double but not triple. If the tops brown too quickly, tent with foil. Also, avoid pressing the tomatoes too hard into the dough, as they can create soggy spots.

How to tell it’s done

The bread is done when the rolls are puffed, golden brown, and sound hollow when tapped. The internal temperature of the bread should be around 190°F (88°C) if measured with an instant-read thermometer. The cheese should be bubbling and slightly browned at the edges.

The garlic butter should be brushed on immediately after baking for maximum absorption. Let the bread cool for 5 minutes before serving to avoid burning your mouth, but serve warm while the cheese is still stretchy.

• Egg dishes: 160°F (71°C) in the thickest part