There’s nothing like loading up a sheet pan with ingredients, popping it in the oven and pulling out a delicious dinner. Pick up a copy of Sheet Pan Magic and get ready to get dinner on the table in no time at all. These cheese and garlic pull-apart rolls will be the star of the meal — make extra!
Pulling these rolls apart is one thing; tearing yourself away from the vicinity of the pan is a trickier task entirely. Loads of cheese, garlic and bread together in a group hug — there’s nothing more to say.
- 8 tablespoons unsalted butter, softened
- 4 garlic cloves, crushed
- 3 1/2 cups strong white bread flour, plus extra for dusting
- 1 tablespoon granulated sugar
- 1 teaspoon sea salt
- 3/4 ounces fast-action dried yeast
- 1 1/4 cups milk
- 8 1/2 ounces fresh mozzarella cheese, cut into 12 equal chunks, plus an extra 4 1/2 ounces, chopped
- 1 large egg, lightly beaten
- 1 1/2 cups grated sharp cheddar cheese
For the rolls
Preheat the oven to 400ºF. Mix the butter and garlic together in a small bowl. Transfer the butter to a 8 x 12 x 2-in sheet pan and place inside the oven for a few minutes to melt—don’t let the garlic color.
Combine the flour, sugar, salt and yeast together in a large mixing bowl. Make a well in the center and pour in the milk and warm garlic butter from the sheet pan. Make sure you scrape all the garlic into the bowl. Mix until everything comes together into a rough dough. Set aside for 10 minutes covered with a clean cloth. Meanwhile, brush the residual butter left in the pan up the sides.
Knead the dough on a lightly floured work surface for 10 minutes, or for 8 minutes in an electric mixer with a dough hook attachment. It should be soft and elastic and come away easily from the work surface or the sides of the bowl. Divide into 12 pieces, roughly 2 ¾ oz each, and roll into balls.
Press a ball into a 4-in disk on a lightly floured surface. Place a mozzarella chunk in the center, bring the dough up over the cheese and pinch the edges together to seal tightly. Turn over and shape into a ball. Repeat with the rest of dough and mozzarella. Arrange the balls in the sheet pan to make three rows of four equally spaced apart. Cover with a clean cloth and leave for 10 minutes.
Brush the tops of the rolls with the beaten egg, then tuck the remaining mozzarella and the cheddar cheese into the gaps. Bake for 20 minutes until risen and golden.