Cheesy, Savory Monkey Bread

Adapted from Chris Pandel’s Monkey Bread with Dill, Butter and Sea Salt. This recipe makes one loaf pan full.

2 Tbsp warm water
1 1/2 tsp active dry yeast
1 tsp sugar
2 1/4 cups flour
1/3 tsp salt
1/2 cup whole milk
1 egg
1 Tbsp plus 4 Tbsp unsalted butter, melted (keep them separate)
3 Tbsp fresh parsley, chopped
3 Tbsp spring onion, chopped
2 cups grated gruyere cheese

1. mix yeast, sugar, and warm water in a small mixing bowl. set
aside for ten minutes to allow yeast to proof (bubbles will
form at the surface).

2. mix flour and salt in large mixing bowl. set bowl on mixer
fitted with the dough hook attachment (or use a spoon and some
elbow grease). with the mixer set on medium speed, slowly add
the proofed yeast mixture to the dry ingredients, followed by
the milk, egg, and 1 Tbsp melted butter. add 1 Tbsp of the
parsley, 1 Tbsp of the onion and 1 cup of the cheese.

3. mix on medium speed just until the dough releases from the
side of the bowl, about 6-to-8 minutes. knead dough together
lightly with your hands. transfer dough to a lightly greased
bowl, cover bowl with plastic wrap and place in a warm place.
allow dough to rise for 25-30 minutes.

4. after 30 minutes, punch dough down and roll into balls,
about 1 inch in diameter. mix 4 Tbsp of the melted butter with
the remaining parsley, spring onion and gruyere, roll balls in
the mixture, and arrange in a lightly greased loaf pans. allow
loaves to rise once more in a warm spot for 30 minutes.

5. Brush loaves again with melted butter. Bake in a 375F oven
for 35 minutes, brushing twice throughout the baking with any
remaining melted butter. serve monkey bread hot out of the oven.