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

Before you start

Before starting, measure all ingredients and let the milk warm to about 110°F (43°C) for the yeast. Have the butter melted and the garlic and parsley chopped. Grease a baking dish or cast-iron skillet.

Clear a work surface for kneading and rolling the dough. Make sure the yeast is fresh and active—test it by dissolving in the warm milk with a pinch of sugar and letting it foam for 5 minutes.

Instructions

Make the Dough

1. 1Make the Dough
   In a large bowl, combine the warm milk, vegetable oil, egg, sugar, yeast, and salt. Stir gently to dissolve the yeast. Add the all-purpose flour and mix with a wooden spoon until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let rise in a warm spot until doubled in size, about 1 hour.
   Look for The dough is smooth, soft, and springs back when poked.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Use warm milk (about 110°F/43°C) to activate the yeast without killing it.

After kneading, the dough should be smooth, elastic, and slightly tacky but not sticky. It should spring back when pressed gently with a finger. After rising for an hour, the dough will have doubled in size and feel airy and light. Punch it down and proceed to shaping.

Assemble the Bites

2. 2Prepare Garlic Butter and Assemble
   While the dough rises, melt the butter in a small saucepan over low heat. Add the minced garlic, parsley, and salt, and stir to combine. Remove from heat and set aside. Once the dough has doubled, punch it down and divide it into 24 equal pieces. Roll each piece into a small ball. Dip each ball into the garlic butter, coating all sides, then roll it in the shredded kaşar cheese, pressing gently to adhere.
   Look for The balls are evenly coated with butter and cheese.
   Tip Keep the dough balls small and uniform for even baking.

The dough balls should be evenly coated with garlic butter and cheese. The butter should cling to the dough, and the cheese should stick in a thick layer. The cherry tomato slices should sit snugly in the center of each ball. The baking dish should be filled but not overcrowded.

Bake and Finish

3. 3Bake and Finish
   Preheat the oven to 350°F (175°C). Nestle a cherry tomato slice into the center of each dough ball. Bake for 35 minutes until the bread is puffed, golden brown, and the cheese is bubbling. Remove from the oven and brush the tops with the remaining garlic butter. Let cool for 5 minutes before pulling apart.
   Look for The bread is golden brown and the cheese is melted and stretchy.
   Tip Brush the butter right after baking for a glossy, flavorful finish.

The bread bites should be golden brown on top, with the cheese bubbling and slightly browned in spots. The cherry tomatoes should be soft and juicy.

The bread should feel puffed and light when gently pressed. After brushing with garlic butter, the tops will be glossy and fragrant.

Common mistakes

Avoid over-kneading the dough, which can make the bread tough. Use warm milk, not hot, to avoid killing the yeast. When rolling the balls, keep them uniform in size so they bake evenly.

Do not overcrowd the baking dish—leave a little space so the bread can rise and pull apart easily. If the tops brown too quickly, cover loosely with foil for the last 10 minutes.

How to tell it’s done

The bread bites are done when they are puffed, golden brown on top, and the cheese is melted and bubbling. An instant-read thermometer inserted into the center of a bite should read at least 160°F (71°C) for the egg.

The internal temperature of the bread should be around 190°F (88°C) for a fully baked crumb. Let them cool for 5 minutes before serving, as the cheese will be very hot.

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