Cheesy Scallion Pull-Apart Rolls
 
Makes 16
Ingredients
  • ¼ cup (60 grams) warm water (105°F/41°C to 110°F/43°C)
  • 2 tablespoons (24 grams) granulated sugar
  • 2¼ teaspoons (7 grams) active dry yeast
  • ¾ cup (180 grams) warm whole milk (105°F/41°C to 110°F/43°C)
  • 2 large eggs (100 grams)
  • 4 cups (500 grams) all-purpose flour, plus more as necessary
  • 2 teaspoons (6 grams) kosher salt
  • ¾ cup (75 grams) sliced green onion, divided
  • ½ cup (50 grams) (¼-inch-cubes) Cheddar cheese, divided
  • ½ cup (50 grams) (¼-inch-cubed) Gruyère cheese, divided
  • 5 tablespoons (70 grams) unsalted butter, softened
  • ¼ cup (57 grams) unsalted butter, melted and cooled
  • ½ teaspoon (1.5 grams) flaked salt
  • ¼ teaspoon crushed red pepper
Instructions
  1. In the bowl of a stand mixer fitted with the dough hook attachment, combine ¼ cup (60 grams) warm water, sugar, and yeast. Let stand until mixture is foamy, about 5 minutes.
  2. With mixer on medium-low speed, add warm milk and eggs to yeast mixture, beating until combined. Add flour and salt, beating until a dough forms. Add ½ cup (50 grams) green onion, ¼ cup (25 grams) Cheddar, and ¼ cup (25 grams) Gruyère, beating just until combined. Add softened butter, 1 tablespoon (14 grams) at a time, making sure each piece is well incorporated before adding the next. Knead until smooth and elastic, about 5 minutes. (The dough will be soft and may stick to the bowl a bit. Add a bit more flour if the dough seems very sticky.)
  3. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Let rise in a warm draft-free place (75°F/24°C) until doubled in size, about 1½ hours.
  4. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper; set a 9-inch springform pan on baking sheet.
  5. Turn out dough onto a lightly floured surface, and cut into 16 equal pieces (about 2 ounces/55 grams each). Gather corners of each piece together, and roll tightly to shape into a ball. Roll each ball in melted butter, and place in springform pan, seam side down. Loosely cover pan with a clean towel or plastic wrap, and let rise for 30 minutes. Sprinkle with remaining ¼ cup (25 grams) green onion. Top with remaining ¼ cup (25 grams) Cheddar and remaining ¼ cup (25 grams) Gruyère. Sprinkle with flaked salt and red pepper.
  6. Bake until golden brown and puffed, 30 to 40 minutes. Serve warm.
Recipe by Bake from Scratch at https://bakefromscratch.com/cheesy-scallion-pull-apart-rolls/