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Garlic Butter & Cheese Pull-Apart Rolls

Soft and fluffy pull-apart rolls coated in fragrant garlic butter, covered with melted cheese, and finished with juicy cherry tomatoes. They are wonderfully soft inside, golden on top, and best served warm.
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Prep Time 25 minutes
Cook Time 35 minutes
Resting time 1 hour
Course: Main Course
Cuisine: international
Ingredients Method Notes

Ingredients
  

For the dough
  • 360 ml warm milk
  • 120 ml neutral vegetable oil
  • 1 large egg + 1 egg yolk
  • 2½ tbsp sugar
  • 1 heaped tsp salt
  • 13 g instant dry yeast
  • about 500–520 g all-purpose flour added gradually
For the garlic butter
  • 120 g butter melted
  • 2 –3 garlic cloves finely minced
  • 1 –1½ tbsp finely chopped fresh parsley
  • ½ tsp salt
For the topping
  • 250 –300 g Kashkaval or another good melting cheese grated
  • 10 cherry tomatoes halved

Method
 

  1. Warm the milk until just lukewarm. Add it to a large bowl together with the oil, egg, egg yolk, sugar, salt, and instant yeast. Whisk briefly until combined.
  2. Gradually add the flour, mixing as you go, until you have a very soft and slightly sticky dough. Cover and let it rest for 10 minutes.
  3. Lightly oil your hands and gently gather the dough together. Cover again and leave it in a warm place for 45–60 minutes, or until it has visibly risen and nearly doubled in size.
  4. While the dough is rising, prepare the garlic butter. Mix the melted butter with the minced garlic, parsley, and salt.
  5. Once the dough has risen, tear off small, roughly equal pieces. Dip each piece first into the garlic butter, then coat it with the grated cheese.
  6. Arrange the pieces next to each other in the prepared pan. This recipe makes 19 rolls.
  7. Cover and let them rest for another 15 minutes.
    8. The dough should be soft and slightly sticky. Add the flour gradually rather than adding it all at once, as the exact amount can vary depending on the flour.
  8. Halve the cherry tomatoes and place them in the center of the rolls.
  9. Bake in a preheated oven at 180°C / 350°F for about 35 minutes, or until golden brown and the cheese is melted and lightly golden.
  10. Let the rolls cool for a few minutes before serving. They are best enjoyed warm.
    11. Kashkaval gives the rolls a rich, savory flavor and melts beautifully, but you can substitute another cheese that melts well.

Notes