Cheesy Pull Apart Holiday Tree Rolls - Cabot Creamery

Prep Time

4 hourss

Cook Time

30 minutes

Total Time

4 hourss 30 minutes

Yields

Directions

Stir warm milk and sugar in bowl of a stand mixer or mixing bowl. Sprinkle yeast over the milk and let sit until foamy, about 5 minutes
Add ¼ cup melted butter and 1 beaten egg together and whisk to combine
Add flour and salt; mix with dough hook on medium until smooth and elastic, about 6 min. Or stir in ⅔ flour by hand, then knead in remaining ⅓ on a floured surface until smooth, about 10 min.
Coat a bowl with cooking spray or oil and set dough into the bowl. Cover with plastic wrap and let sit in a warm spot until the dough is doubled in size, 1 to 2 hours
Turn dough onto a floured surface and flatten. Add 4 oz grated Cabot cheddar, folding and kneading until mixed, about 45 sec. Cover with plastic and rest 30–45 min.
Line a baking sheet with parchment. Divide dough into 22 balls and arrange in a Christmas tree shape (6, then 5, etc.). Let rise 30–45 min.
Preheat oven to 375°F while dough is rising
Bake until the top is deeply golden, 25 to 30 minutes
Stir the remaining ¼ melted butter, garlic salt and chopped herbs in a small bowl to combine. Brush the melted butter mixture on the warm bread and let the tree cool on the baking sheet about 10 minutes
Transfer tree to a platter. Cut remaining 2 oz cheddar into 5 triangles and 1 square to form a star. Add an olive half to the center. Serve with warm marinara for dipping.

1 cup ea low-fat milk, warmed to 104°F to 112° F
2 tbsp ea sugar
2 tbsp ea active dry yeast
1/2 cup ea Cabot Unsalted Butter
1 ea egg
3 1/4 cup ea King Arthur All-Purpose Flour
1/2 tbsp ea salt
6 oz ea Cabot Seriously Sharp Cheddar, divided
1/2 tbsp ea garlic salt
2 tbsp ea chopped herbs like rosemary, thyme and pimento stuffed olive for star tree topper
Pimento stuffed olives ea for garnish
1 cup ea warmed marinara sauce for dipping