Description
The Cheddar Pull-Apart Bread is a testament to the joy of baking and sharing. With its golden crust, melted cheese, and the subtle heat from jalapenos, this bread brings comfort and warmth to any table. Each piece pulls away with a stretch of gooey cheese, releasing the aromatic blend of oregano, basil, and garlic. It’s not just a bread; it’s an experience that invites you to pull up a chair, tear off a piece, and savor the moment.
Ingredients
15 Rhodes rolls (frozen unbaked roll dough)
4 tablespoons butter, melted
1 jalapeno, seeded and finely minced
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon garlic powder
1 1/2 cups shredded sharp cheddar cheese
1 cup shredded Gouda cheese
1/4 cup grated Parmesan cheese
Instructions
Thaw the Rhodes rolls for 30 minutes and cut in half.
In a large bowl, combine melted butter, half of the minced jalapeno, oregano, basil, garlic powder, 1/2 cup of both cheddar and Gouda cheeses, and the Parmesan cheese. Mix in the cut rolls.
Transfer to a 9-inch spring-form pan that has been sprayed with nonstick baking spray.
Cover with plastic wrap and let the dough rise until it doubles in size, which may take between 2 to 3 1/2 hours depending on the room’s temperature and humidity.
Once doubled, sprinkle the remaining cheddar and Gouda cheeses, along with the rest of the jalapeno, on top of the rolls.
Place aluminum foil under the spring-form pan to catch any drips of butter.
Bake at 350°F (175°C) for 25-30 minutes, or until the cheese is lightly browned and the rolls are cooked through.
- Prep Time: 30 minutes
- Cook Time: 25 minutes