Prep:  25 minutes, plus proving time
Cook:  30 minutes
Makes:  20 rolls
Serves:  8
Average: 4.5 (17 votes)
Recipe by: Australian Eggs
This savoury pull-apart is like fluffy and cheesy garlic bread. Make this recipe from scratch for amazingly pillowy rolls that are great as a snack or a side.
Credit: Whisk Media Group

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Play Video: Garlic, Herb & Cheese Pull Apart Bread
Garlic, Herb and Cheese Pull-Apart
Egg bread dough
Garlic, herb and cheese pull-apart
Egg bread dough
  1. Place 2 cups of the flour, yeast, sugar and salt into the bowl of a stand mixer fitted with the paddle attachment. Mix at low speed for 30 seconds or until well combined
  2. Add butter, milk and water. Beat at low speed for 1-2 minutes or until butter has been completely incorporated. Remaining at low speed, gradually add beaten eggs a little at a time, mixing well between each addition. Increase speed to medium and beat for 2 minutes. Mixture should now be glossy and sticky
  3. Remove paddle attachment and insert dough hook. Beat on low speed and slowly add remaining flour, ½ cup at a time, until it forms a firm dough
  4. Increase speed and knead for 5 minutes or until it forms a firm, smooth and elastic dough. Test using the windowpane method (see tips)
  5. Tip dough onto a lightly floured work surface and form into a ball. Place in an oiled bowl. Cover and allow to rise for 1 hour or until doubled in size
Garlic, herb and cheese pull-apart
  1. Line a large baking tray with baking paper
  2. Punch down dough and turn out onto a lightly floured work surface. Roll out to form a 40cm square. Brush with half the melted butter and sprinkle garlic salt and chives evenly over the top. Roll dough to form a log. Cut into 20 pieces
  3. Roll each portion into balls, pushing a cube of mozzarella into the centre of each and rerolling to enclose. Place onto prepared baking tray. Cover with cling film and allow to rise in warm place for 30 minutes.
  4. Preheat oven to 200°C/180°C (fan-forced)
  5. Brush risen rolls with beaten egg. Bake 20-25 minutes until golden brown. Brush warm rolls immediately with remaining melted butter. Stand on baking tray for 5 minutes. Serve warm
Tips & Hints:
  • Windowpane test: After 5 minutes kneading, check the dough is elastic enough with this test. Cut off a small ball of dough and flatten between both your thumbs and first two fingers. Gently spread the dough apart. If kneaded enough, the dough will stretch easily into a thin membrane that you can see through without tearing or breaking.
  • Bread flour contains a higher percentage of the protein gluten which is ideal for making breads. This is readily available in the supermarket baking aisle. Alternatively, use plain flour.
  • Dough can be made a day ahead. Follow recipe up to step 5. Refrigerate overnight. Bring to room temperature and continue recipe to add filling and bake.
  • Flour moisture levels can vary, if dough is too dry, add a tablespoon at a time of water or milk until it reaches the correct consistency. If too sticky, add a tablespoon of flour and knead until dough firms up.
  • Proved dough is ready when indentation remains after lightly touching.
  • Wrap bread well and refrigerate for up to 3 days. Warm in a low oven or microwave for 1 minute.
  • Wrap well, label and freeze rolls for up to one month. Defrost in the refrigerator overnight.
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