Warm Cheese Bread Recipe

Warm milk and activate yeast

Warm the milk to about 100–110°F (38–43°C). In a small bowl combine warm milk, sugar and instant yeast. Let sit 5–7 minutes until foamy.

Mix dry ingredients

In the bowl of a stand mixer fitted with a dough hook (or large mixing bowl), combine the flour and salt.

Combine dough

Add the foamy milk mixture, softened butter (4 tbsp) and the egg to the dry ingredients. Mix on low speed until combined, then increase to medium and knead 6–8 minutes until the dough is smooth, slightly tacky and elastic. If mixing by hand, knead on a lightly floured surface for 8–10 minutes.

First rise

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel and let rise in a warm draft-free area until doubled, about 1 to 1¼ hours.

Shape

Turn the risen dough onto a lightly floured surface and gently deflate. Shape into a rectangle about 10x8 inches. Spread half of the prepared garlic butter (see next section) evenly over the dough leaving a ¼-inch border. Sprinkle two-thirds of the grated cheddar and half of the Parmigiano-Reggiano evenly over the buttered surface.

Roll and form

Roll the dough tightly from one long edge to the other into a log. Pinch seam to seal. Using a sharp knife, cut the log into 8 equal pieces. Place the pieces cut-side up or seam-side down (depending on desired appearance) into a greased 9x13-inch baking dish, allowing some space for final rise.

Second rise

Cover the baking dish with lightly greased plastic wrap or a towel and proof until puffy and nearly doubled, about 35–45 minutes.

Prepare garlic butter

While dough is rising, combine 4 tbsp softened butter, minced garlic, chopped parsley, salt, pepper and optional lemon zest in a small bowl. Stir until fully incorporated and set aside at room temperature so it spreads easily.

Finish and bake

Preheat oven to 375°F (190°C). Once rolls have completed their second rise, brush the exposed tops lightly with melted butter (1 tbsp). Sprinkle the remaining cheddar and Parmigiano-Reggiano evenly over the rolls. Optionally scatter a tiny pinch of coarse sea salt over the top.

Bake

Bake in the preheated oven for 18–22 minutes until the tops are golden brown and cheeses are melted and bubbly. If the tops brown too quickly, tent loosely with foil after 12 minutes.

Finish

Remove from oven and immediately brush any exposed edges with the reserved garlic butter for extra flavor. Let cool in the pan 8–10 minutes, then transfer to a wire rack or serve warm directly from the dish.