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Pull-appart Bread

Soft & Fluffy Cheesy Pull-Apart Bread

183kcal
5 from 2 votes
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Prep 30 minutes
Cook 26 minutes
Total 15 hours
Soft, pillowy, and filled with melted cheddar cheese, these fluffy pull-apart rolls are finished with a generous coating of warm garlic-parsley butter. Designed for an overnight cold fermentation, they are easy to prepare ahead for brunch or dinner.
Servings 18
Cuisine American

Ingredients

Main Yeast Dough
  • 360 g Bread flour
  • 180 g Whole milk, lukewarm
  • 50 g Egg (1 large egg)
  • 30 g Granulated sugar
  • 4 g Instant yeast
  • 7 g Baking salt
  • 40 g Unsalted butter, softened
Cheese Filling
  • 225–230 g Cheddar cheese (shredded or cut into small cubes)
Egg Wash
  • 1 Egg
  • 1 tbsp Milk or water
Garlic Butter Finish
  • 55–60 g Unsalted butter, melted
  • 3 Garlic cloves, finely minced or grated
  • 8 g Fresh parsley, finely chopped
  • Flaky salt (for finishing)

Equipment

  • Ooni Halo Core Spiral Mixer (or Stand Mixer)
  • Round Baking Pan or Baking Dish
  • Kitchen Scale
  • Pastry Brush
  • Instant Read Thermometer

Method

Combine Ingredients & Autolyse
  1. Add the milk, egg, sugar, yeast, and bread flour to your mixer bowl. Mix on low speed until no dry flour remains and a rough dough forms.
  2. Let the dough rest for 10 minutes to hydrate the flour.
Mix & Develop Gluten
  1. Add the baking salt and mix on low to medium-low speed until the dough becomes smoother and more elastic.
  2. With the mixer running, gradually add the softened butter in 2–3 additions, letting each fully incorporate before adding the next.
  3. Continue mixing until the dough is smooth, glossy, and elastic, pulling cleanly away from the sides of the bowl and passing the windowpane test.
Ferment (Overnight Method)
  1. Transfer the dough to a lightly greased container, cover, and let sit at room temperature for 30–45 minutes.
  2. Refrigerate overnight for 8–12 hours.
Divide, Fill & Shape
  1. Turn cold dough onto a work surface and divide into 18 equal pieces (~36–37 g each).
  2. Flatten each piece, place ~18–20 g of cheese in the center, and pinch the edges tightly together to completely seal.
  3. Roll seam-side down to smooth, then arrange in a lightly greased round pan with room to expand.
Proof & Bake
  1. Cover and let proof in a warm place for 1½–2½ hours until visibly light, puffy, and nearly doubled.
  2. Preheat oven to 325°F (162°C). Whisk the egg and milk/water for the wash and gently brush over the tops.
  3. Bake for 23–26 minutes until deep golden brown (internal temp ~190°F / 88°C).
Garlic Butter Finish
  1. Stir minced garlic and chopped parsley into melted butter.
  2. Brush generously over the hot rolls as soon as they come out of the oven, top with flaky salt, and serve warm.

Nutrition

Calories183kcalCarbohydrates17gProtein7gFat10gSaturated Fat6gPolyunsaturated Fat1gMonounsaturated Fat2gTrans Fat0.2gCholesterol45mgSodium245mgPotassium61mgFiber1gSugar2gVitamin A341IUVitamin C1mgCalcium111mgIron0.3mg

Notes

  • Sourdough Variation: Use 350 g bread flour, 126 g whole milk, 108 g active sourdough starter (100% hydration), 50 g egg, 30 g sugar, 7 g fine baking salt, and 40 g butter. Omit commercial yeast and bulk ferment at warm room temp until 30–50% growth before overnight refrigeration.
  • Hybrid Method: Add 0.5 g instant yeast to the sourdough formula for speed and predictability in cooler kitchens.
  • Same-Day Option: Skip refrigeration; let dough rise at room temperature until doubled (~1–1.5 hrs), then shape, proof, and bake.

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