Mini Cheddar Scallion Monkey Breads

Ingredients

• FOR THE DOUGH:
• ¼ cups Warm Water
• 1 cup Milk
• 1-¼ teaspoon Salt
• 1 Tablespoon Sugar
• 3-½ cups Bread Flour
• 2-¼ teaspoons Instant Yeast
• 1 cup Finely Shredded Extra Sharp Cheddar Cheese
• ½ cups Finely Shredded Parmesan Cheese
• 2 Tablespoons Softened Butter
• 2 teaspoons Tomato Paste
• FOR THE SCALLION OIL:
• 8 whole Scallions, Trimmed And Minced
• 5 Tablespoons Olive Oil
• ½ cloves Garlic, Peeled And Minced
• FOR THE CHEESE TOPPING:
• 2 cups Finely Shredded Extra Sharp Cheddar Cheese
• ½ cups Finely Shredded Parmesan Cheese

Preparation Instructions

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.

Note: the dough for this is the Cheese Bread recipe from the King Arthur Flour Baker’s Companion.