Cheese Bread Recipe

Activate yeast and combine

In a medium bowl whisk warm water, sugar and instant yeast. Let sit 5 minutes until foamy (if not foamy, yeast may be inactive).

Make the dough

In a large bowl combine flour and salt. Make a well, add the foamy yeast mixture and olive oil. Mix with a wooden spoon until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. Alternatively knead with a stand mixer and dough hook on medium for 5 minutes.

First rise

Place dough in a lightly oiled bowl, cover with plastic wrap or a clean towel, and let rise in a warm draft-free place until doubled, about 45–60 minutes.

Prepare cheese mixture

While dough rises, combine shredded mozzarella, provolone and half of the grated Parmesan in a bowl. Stir in minced garlic, dried oregano and dried basil until evenly distributed.

Shape and fill

Once dough has doubled, punch down and transfer to a lightly floured surface. Roll dough into a 12x10-inch rectangle (about 1/2" thick). Evenly spread the cheese mixture over the dough, leaving a 1/2-inch border on one long edge. Carefully roll the dough lengthwise into a tight log, sealing the seam and ends by pinching.

Slice and arrange

Using a sharp knife, slice the log into 8 equal pieces. Arrange slices cut-side up in a buttered 9x13-inch baking pan or on a parchment-lined baking sheet, spacing slices slightly apart for expansion.

Second rise

Cover loosely and let rise 20–30 minutes until slightly puffy.

Preheat oven

Preheat oven to 400°F (200°C) while the rolls are completing the second rise.

Add topping

Melt unsalted butter and stir in chopped parsley. Brush the tops of the risen cheese rolls with the butter mixture and sprinkle remaining Parmesan and coarse/flaky salt evenly over the tops.

Bake

Bake in the preheated oven for 18–22 minutes, until the rolls are golden brown and the cheese inside is melted and bubbly. If the tops brown too quickly, tent loosely with foil for the last 5–7 minutes.

Rest

Remove from oven and let the cheese bread rest 5 minutes in the pan so the cheese sets slightly and is easier to serve.

Serve

Transfer to a serving platter and serve warm with ranch dressing and house pizza sauce on the side for dipping.