Ingredients:

  • 3 1/2 cups (420g) all-purpose flour, plus more for dusting
  • 1 1/4 cups (300ml) warm milk (around 105-115°F or 40-46°C)
  • 2 1/4 teaspoons (7g) active dry yeast (one packet)
  • 2 tablespoons (25g) granulated sugar
  • 1 teaspoon (6g) salt
  • 4 tablespoons (56g) unsalted butter, melted
  • 1 large egg
  • 8 ounces (225g) sharp cheddar cheese, shredded
  • 4 ounces (115g) mozzarella cheese, shredded
  • 2 ounces (55g) Parmesan cheese, grated
  • 4 tablespoons (56g) unsalted butter, melted
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh chives
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon black pepper
  • 2 tablespoons unsalted butter, melted (for topping)
  • 1 clove garlic, minced (for topping)
  • Pinch of dried parsley (for topping)

Instructions:

  1. Combine warm milk, yeast, and sugar in a bowl. Let stand for 5-10 minutes until foamy.
  2. In a large bowl or stand mixer bowl, combine flour and salt. Add the yeast mixture, melted butter, and egg. Mix until a shaggy dough forms.
  3. Knead for 6-8 minutes (by hand or with a dough hook) until smooth and elastic.
  4. Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1-2 hours, or until doubled in size.
  5. While the dough proofs, combine all cheese filling ingredients in a bowl.
  6. Punch down the dough. Divide the dough into small, golf ball-sized pieces. Dip each piece in melted butter, then coat in the cheese filling.
  7. Arrange the cheese-coated dough balls in the prepared pan.
  8. Cover the pan and let rise for another 30 minutes.
  9. Preheat oven to 350°F (175°C). Bake for 30-35 minutes, or until golden brown and the cheese is melted and bubbly.
  10. While the bread is baking, prepare the garlic butter topping.
  11. Immediately after removing from the oven, brush the top with garlic butter.
  12. Let cool slightly before pulling apart and serving.