There isn’t a massive quantity of cheese in the dough compared with, say, an entire Wisconsin cheese cave, but these mini monkey breads are nevertheless loaded with cheese both inside and on top.
Picture small balls of cheese-laced bread dough tossed with minced scallions — because scallions and sharp Cheddar really belong together — then brushed with a little olive oil, arranged in muffin cups and finished with a generous mound of shredded cheese.
To give you an idea, each little roll gets roughly a quarter cup of shredded cheese on top, in addition to the cheese folded into the dough. The result is golden, crispy-topped morsels that are perfect as a snack or alongside a warming bowl of soup.
A couple of tips to make these even better: grate your own cheese. Pre-shredded bagged cheese often contains anti-clumping agents that can change the way it melts. Freshly grated extra-sharp Cheddar melts more smoothly and gives a brighter, bolder flavor. If you prefer a milder cheese, use what you like — but extra-sharp will give you the most distinctive tang.
Full disclosure: I couldn’t resist sampling these straight from the pan while photographing them. They’re that good.
Mini Cheddar Scallion Monkey Breads
Rebecca Lindamood
Ingredients
For the dough:
- 1/4 cup water
- 1 cup whole milk
- 1 1/4 teaspoons salt
- 1 tablespoon sugar
- 3 1/2 cups bread flour can substitute all-purpose flour if necessary
- 2 1/4 teaspoons instant yeast
- 1 cup finely grated extra sharp Cheddar cheese
- 1/2 cup finely grated Parmesan cheese
- 2 tablespoons softened butter
- 2 teaspoons tomato paste
For the Scallion Oil:
- 8 scallions trimmed and minced
- 5 tablespoons olive oil
- 1/2 clove garlic peeled and minced
To Top the Rolls:
- 2 cups finely shredded extra sharp Cheddar cheese
- 1/2 cup finely shredded Parmesan cheese
Instructions
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Combine all dough ingredients by hand, in a stand mixer, or in a bread machine and work until the dough is smooth and elastic. Cover and let rise until doubled, about 1 hour.
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Mix the scallion oil ingredients in a small bowl. Spray a 12-cup muffin tin with nonstick spray. Combine the cheeses for the topping and set everything aside.
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Turn the risen dough onto a lightly floured surface and divide into about 36 equal pieces. Roll each piece in the scallion oil so scallion bits adhere, then place three pieces into each muffin cup. Let rise in a warm, draft-free place for 30 minutes.
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Preheat the oven to 375°F (190°C). Evenly sprinkle the cheesy topping over the risen rolls and bake 22–30 minutes, until the bread is set and the cheese on top is golden and crusty.
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Let the breads cool in the pan for 5 minutes, then turn them out onto a rack. Serve warm or at room temperature.
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the exact ingredients you use if you need precise values.
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