Mini Cheddar Scallion Monkey Breads
Bite sized morsels of cheese-laced bread dough tossed with minced scallions (Because onions and Cheddar cheese? They're like this!) and olive oil, arranged in muffin tins and capped with a serious amount of cheese then baked to crisp topped, deep golden brown perfection. The dough for this is the Cheese Bread recipe from the King Arthur Flour Baker's Companion.
For the dough:
- 1/4 cup water
- 1 cup whole milk
- 1 1/4 teaspoons salt
- 1 tablespoon sugar
- 3 1/2 cups bread flour can substitute all-purpose flour if necessary
- 2 1/4 teaspoons instant yeast
- 1 cup finely grated extra sharp Cheddar cheese
- 1/2 cup finely grated Parmesan cheese
- 2 tablespoons softened butter
- 2 teaspoons tomato paste
For the Scallion Oil:
- 8 scallions trimmed and minced
- 5 tablespoons olive oil
- 1/2 clove garlic peeled and minced
To Top the Rolls:
- 2 cups finely shredded extra sharp Cheddar cheese
- 1/2 cup finely shredded Parmesan cheese
Mix together all of the dough ingredients by hand, stand mixer or bread machine until a smooth, elastic dough forms. Let rise, covered, until doubled in bulk, about 1 hour.
Stir together all of the ingredients for the scallion oil in a small mixing bowl. Spray a 12-cup muffin tin with non-stick cooking spray. Toss together the cheese topping mixture. Set these all aside.
Turn the risen dough out onto a clean counter and divide into 36 equal-ish sized pieces. Roll each piece in the scallion oil, pushing scallion bits into the dough. Put 3 pieces in each of the 12 muffin cups. Let rise for 30 minutes in a warm, draft-free place.
Preheat oven to 375°F. As the oven preheats, evenly divide the cheesy topping mixture over each of the risen monkey breads. Bake for 22-30 minutes, or until the bread is set and the cheese is golden brown and crusty on top of each monkey bread.
Let the bread cool for 5 minutes in the pan and then turn out onto a cooling rack. Serve warm or room temperature.