Garlic and cheese pull-apart bread rolls

Recipe from: 5 May 2016

Ingredients 8
Servings 10
Time 00:10

Ingredients

  • 1
    kg
    white bread dough, divided into 2 balls
  • 125
    g
    salted butter
  • 4 - 6
    garlic cloves, crushed
  • 15
    ml
    chopped fresh rosemary
  • 15
    ml
    chopped fresh thyme
  • 45
    ml
    finely chopped parsley
  • freshly ground black pepper
  • 250
    ml
    grated white Cheddar cheese
 

Method

00:25
 

Preheat the oven to 180 Degrees Celsius.

Heat the butter, garlic, rosemary and thyme in a small heavy based saucepan until melted and starts to foam. Allow to cool slightly. Stir in the parsley and season with black pepper.

Meanwhile line and grease 2 x 20 cm cake tins.

Divide each piece of dough into 9 pieces and roll into balls.

Arrange 9 dough balls into each tin. Pour the garlic butter generously over the arranged dough balls in each tin.

Use a brush to make sure all the dough is covered in garlic butter. Sprinkle with cheese!

Bake in the middle shelf of the oven for 25 – 30 minutes.

Best served warm – straight out of the oven!

Another shortcut: Simply buy a tube of garlic butter to save on time.

Reprinted with permission of Bits of Carey. To see more recipes, click here.

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Read more on: recipe  |  bread  |  baking
 

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