Description
Fluffy, cheesy, and garlicky pull-apart rolls perfect as an appetizer or side dish. These homemade cheese bombs are bursting with flavor and are sure to be a crowd-pleaser!
Ingredients
Scale
- 3 ½ cups all-purpose flour, plus more for dusting
- 1 packet (2 ¼ teaspoons) active dry yeast
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 1 ¼ cups warm milk (about 110°F)
- ¼ cup unsalted butter, melted
- 1 large egg, lightly beaten
- ½ cup unsalted butter, melted
- 4 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 8 ounces mozzarella cheese, shredded
- 4 ounces cream cheese, softened
- ½ cup Parmesan cheese, grated
- 1 teaspoon Italian seasoning
- 1 tablespoon milk
Instructions
- Activate the Yeast: In a large bowl, combine the warm milk, sugar, and yeast. Stir gently and let it sit for 5-10 minutes, or until the yeast is foamy.
- Combine Wet and Dry Ingredients: Add the melted butter, egg, and salt to the yeast mixture. Whisk well to combine. Gradually add the flour, one cup at a time, mixing after each addition.
- Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, until smooth and elastic. Add more flour, 1 tablespoon at a time, if too sticky.
- First Rise: Place dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled.
- Make the Garlic Butter: Melt butter in a small saucepan or microwave. Add minced garlic, parsley, garlic powder, salt, and pepper. Stir well. Simmer gently for a few minutes for a more intense flavor (optional). Set aside to cool slightly.
- Prepare the Cheese Filling: In a medium bowl, combine shredded mozzarella, softened cream cheese, and grated Parmesan cheese. Add Italian seasoning and stir well.
- Punch Down and Divide: Once the dough has doubled, gently punch it down. Turn it out onto a lightly floured surface and divide into 12 equal pieces.
- Shape and Fill: Roll each piece into a ball, then flatten into a 4-inch circle. Place a generous spoonful (2-3 tablespoons) of cheese filling in the center.
- Seal and Place: Bring the edges of the dough up and over the cheese, pinching to seal completely. Place seam-side down on a baking sheet lined with parchment paper.
- Second Rise: Cover the cheese bombs with a clean kitchen towel and let them rise for another 30 minutes.
- Preheat Oven: Preheat oven to 375°F (190°C).
- Brush with Milk: Brush the tops of the cheese bombs with milk.
- Bake: Bake for 18-20 minutes, or until golden brown and cooked through.
- Brush with Garlic Butter: Immediately brush generously with the prepared garlic butter.
- Serve: Serve immediately while warm and gooey.
Notes
- Ensure your yeast is active by checking for foam after mixing with warm milk and sugar. If it doesn’t foam, use fresh yeast.
- Be careful not to add too much flour when kneading, as this can make the cheese bombs tough.
- Simmering the garlic butter briefly enhances the garlic flavor, but be careful not to burn the garlic.
- Make sure your cream cheese is properly softened for easy mixing.
- Ensure the cheese bombs are completely sealed to prevent cheese from leaking during baking.
- Experiment with different herbs in the garlic butter, such as rosemary, thyme, or oregano.
- Use different types of cheese in the filling, such as provolone, Monterey Jack, or cheddar.
- Add a pinch of red pepper flakes to the garlic butter or cheese filling for a spicy flavor.
- Prepare the dough ahead of time and store it in the refrigerator for up to 24 hours. Let it come to room temperature before shaping and filling.
- Freeze unbaked cheese bombs on a baking sheet until solid, then transfer to a freezer bag. Thaw overnight in the refrigerator before baking.
- Prep Time: 45 minutes
- Cook Time: 20 minutes