Cheesy Scallion Pull-Apart Rolls

Cheesy Scallion Pull Apart Rolls
Recipe Development, Photography, and Food Styling by Yossy Arefi

These Cheesy Scallion Pull-Apart Rolls are admittedly a little bit over the top and are jam-packed with cheese and springy scallions. They’d make an ideal partner to just about any soup or stew, or even your scrambled eggs in the morning. Serve these warm the day they are baked for maximum cheesy enjoyment. Find this recipe and more springform pan-themed recipes from blogger and cookbook author Yossy Arefi in our May/June Issue, out now! 

5.0 from 3 reviews
Cheesy Scallion Pull-Apart Rolls
Makes 16
  • ¼ cup (60 grams) warm water (105°F/41°C to 110°F/43°C)
  • 2 tablespoons (24 grams) granulated sugar
  • 2¼ teaspoons (7 grams) active dry yeast
  • ¾ cup (180 grams) warm whole milk (105°F/41°C to 110°F/43°C)
  • 2 large eggs (100 grams)
  • 4 cups (500 grams) all-purpose flour, plus more as necessary
  • 2 teaspoons (6 grams) kosher salt
  • ¾ cup (75 grams) sliced green onion, divided
  • ½ cup (50 grams) (¼-inch-cubes) Cheddar cheese, divided
  • ½ cup (50 grams) (¼-inch-cubed) Gruyère cheese, divided
  • 5 tablespoons (70 grams) unsalted butter, softened
  • ¼ cup (57 grams) unsalted butter, melted and cooled
  • ½ teaspoon (1.5 grams) flaked salt
  • ¼ teaspoon crushed red pepper
  1. In the bowl of a stand mixer fitted with the dough hook attachment, combine ¼ cup (60 grams) warm water, sugar, and yeast. Let stand until mixture is foamy, about 5 minutes.
  2. With mixer on medium-low speed, add warm milk and eggs to yeast mixture, beating until combined. Add flour and salt, beating until a dough forms. Add ½ cup (50 grams) green onion, ¼ cup (25 grams) Cheddar, and ¼ cup (25 grams) Gruyère, beating just until combined. Add softened butter, 1 tablespoon (14 grams) at a time, making sure each piece is well incorporated before adding the next. Knead until smooth and elastic, about 5 minutes. (The dough will be soft and may stick to the bowl a bit. Add a bit more flour if the dough seems very sticky.)
  3. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Let rise in a warm draft-free place (75°F/24°C) until doubled in size, about 1½ hours.
  4. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper; set a 9-inch springform pan on baking sheet.
  5. Turn out dough onto a lightly floured surface, and cut into 16 equal pieces (about 2 ounces/55 grams each). Gather corners of each piece together, and roll tightly to shape into a ball. Roll each ball in melted butter, and place in springform pan, seam side down. Loosely cover pan with a clean towel or plastic wrap, and let rise for 30 minutes. Sprinkle with remaining ¼ cup (25 grams) green onion. Top with remaining ¼ cup (25 grams) Cheddar and remaining ¼ cup (25 grams) Gruyère. Sprinkle with flaked salt and red pepper.
  6. Bake until golden brown and puffed, 30 to 40 minutes. Serve warm.


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  1. One of the most delicious bread things I have ever made, and given how much bread I have made that’s saying a lot. I made these for a family Christmas and I was almost sad I didn’t make them just for me and my husband because they were that good.

  2. Delicious! I replaced the “rolling in butter” step with an eggwash, and it also turned out quite nicely. The texture makes me think of brioche & the flavor is incredibly. My CSA box came with a ton of scallions, and this put a lot of them to good use.


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