Mini Cheddar Scallion Monkey Breads

Name: Mini Cheddar Scallion Monkey Breads
Ingredients: FOR THE DOUGH:; 1/4 cups Warm Water; 1 cup Milk; 1-1/4 teaspoon Salt; 1 Tablespoon Sugar; 3-1/2 cups Bread Flour; 2-1/4 teaspoons Instant Yeast; 1 cup Finely Shredded Extra Sharp Cheddar Cheese; 1/2 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; 1/2 cloves Garlic, Peeled And Minced; FOR THE CHEESE TOPPING:; 2 cups Finely Shredded Extra Sharp Cheddar Cheese; 1/2 cups Finely Shredded Parmesan Cheese

18 ingredients

6 steps

Ingredients

FOR THE DOUGH:
1/4 cups Warm Water
1 cup Milk
1-1/4 teaspoon Salt
1 Tablespoon Sugar
3-1/2 cups Bread Flour
2-1/4 teaspoons Instant Yeast
1 cup Finely Shredded Extra Sharp Cheddar Cheese
1/2 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
1/2 cloves Garlic, Peeled And Minced
FOR THE CHEESE TOPPING:
2 cups Finely Shredded Extra Sharp Cheddar Cheese
1/2 cups Finely Shredded Parmesan Cheese

Directions

1

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.
2

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.
3

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.
4

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.
5

Let the bread cool for 5 minutes in the pan and then turn out onto a cooling rack. Serve warm or room temperature.
6

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