Herb & Garlic Pull-Apart Buns

Ingredients:

3 cups bread flour

1 tablespoon sugar

2¼ teaspoons instant yeast

1¼ teaspoons kosher salt

¾ cup milk, lukewarm

1 egg

4 tablespoons unsalted butter, cut into cubes and softened

1 egg for egg wash

2 cups shredded cheddar cheese (or cubes) - for filling

Topping:

¼ cup butter

3 garlic cloves, minced

2 tablespoons parsley, chopped

Flaky salt for garnish

Instructions:

 1.⁠ ⁠In a large bowl, combine all the ingredients except the butter. Knead on low speed for about 10 minutes.

 2.⁠ ⁠Gradually add the butter and knead until fully incorporated into the dough, about 15 minutes.

 3.⁠ ⁠Proof for about 1-1.5 hours, or until doubled in size.

 4.⁠ ⁠Once ready, divide the dough into 18-20 equal-sized balls (about 2 ounces each if using a scale).

 5.⁠ ⁠With a rolling pin, flatten each ball, add cheddar cheese in the middle, then gently wrap the dough around the cheese to form a ball, ensuring it's sealed.

 6.⁠ ⁠Line a baking pan with parchment paper, then place the balls in the pan (a round shape baking pan is preferred), leaving some space between them to grow. Cover with a kitchen towel and let proof for 30-45 minutes.

 7.⁠ ⁠Preheat the oven to 360°F.

 8.⁠ ⁠Brush the buns with egg wash and bake for 12-18 minutes.

 9.⁠ ⁠While baking, prepare the herb & garlic topping. Place the butter in a small saucepan with the garlic and cook until the butter is fully melted. Remove from the heat, add chopped parsley, and mix well.

10.⁠ ⁠Brush the buns with the herb & garlic butter, sprinkle with a bit of flaky salt if desired, and serve.

Enjoy!