Fluffy Cheesy Pull-Apart Milk Bread

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Fluffy Cheesy Pull-Apart Milk Bread

  • Prep time: 20 mins (+ 1.5 hours rising)

  • Bake time: 25–30 mins

  • Yields: 8–10 pull-apart rolls

Ingredients

  • 300ml Milk (lukewarm)

  • 10g Dry yeast

  • 20g Granulated sugar

  • 30ml Vegetable oil

  • 400g Wheat flour (sifted)

  • 5g Salt

  • 50ml Melted butter (for brushing layers)

  • 200g Cheese (shredded mozzarella or cheddar work best)

  • 1 Egg (for brushing)

  • Sesame seeds (for sprinkling)

Instructions

1. Prepare the Yeast

In a small bowl, combine the 300ml warm milk, 20g sugar, and 10g dry yeast. Stir and let it sit for about 5–10 minutes until it becomes frothy and activated.

2. Mix the Dough

In a large bowl, whisk together the 400g sifted flour and 5g salt. Pour in the yeast mixture and 30ml vegetable oil. Stir until a shaggy dough forms.

3. Knead and First Rise

Knead the dough on a lightly floured surface for about 8–10 minutes until it is smooth and elastic. Place it in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for 1 hour (or until doubled in size).

4. Shaping for the “Roll” Look

To get the specific shape shown in your photo:

  1. Divide: Punch down the dough and divide it into 8 equal portions.

  2. Flatten: Roll each portion into a long, thin oval shape.

  3. Butter & Cheese: Brush the surface of the oval with melted butter and sprinkle a portion of the 200g cheese in the center.

  4. Roll Up: Starting from one of the short ends, roll the dough up tightly into a cylinder (like a mini Swiss roll).

5. Second Rise

Line a baking sheet with parchment paper. Place the rolls side-by-side in two rows so they are almost touching. Cover and let them rise for another 30 minutes. As they rise, they will expand and press against each other to create the “pull-apart” effect seen in your image.

6. Topping and Baking

  • Preheat your oven to 180°C.

  • Beat the egg and brush it generously over the tops of the rolls.

  • Sprinkle sesame seeds in a thick stripe down the center of each roll.

  • Bake for 25–30 minutes until the tops are a deep, glossy golden brown.

7. Final Touch

Once out of the oven, brush any remaining melted butter over the hot bread to keep the crust soft and shiny.

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