Roasted Garlic Achaar and Cheddar Pull-Apart Bread

Makes 1 10" round loaf (22 rolls)

Ingredients

Dough:

Topping:

Instructions

Make the dough:

In a large bowl, heat water until warm - about 30 seconds in the microwave should do. Add the yeast and 1 teaspoon sugar. Whisk together until thoroughly combined and let sit until foamy, about 10 minutes.
Add the remaining sugar, butter, 3 cups flour and salt to the yeast mixture and stir to combine. Continue adding flour, 1 tablespoon at a time, until dough comes together to form a shaggy ball; it should be tacky but not sticky. Then knead the dough by hand (or with a dough hook attachment) until it’s smooth and elastic - this will take about 10 minutes (or less if using a stand mixer). Shape dough into a ball and place in a lightly oiled bowl, cover and let it rise until doubled in size, 1-2 hours.

Make the topping:

While the dough rises, combine the butter and garlic in a small sauce pan. Cook over medium-low heat, stirring often, until garlic is fragrant, about 2 minutes. Remove from heat and add roasted garlic achaar; stir to combine. Set aside.

Shape and bake the loaf:

Coat a 10" cast iron skillet with cooking spray.
After the dough has risen, punch it down and divide into 22 equal pieces. Gently shape each piece into a ball. Roll each piece of dough in the topping and arrange evenly in the prepared skillet. Scatter the cheddar cheese over the dough and drizzle all but 2 tablespoons of topping over the cheese.
Cover loaf with a clean kitchen towel and let rise until doubled in size, about 30 minutes.
About 15 minutes before dough has finished rising, preheat oven to 350 degrees.
Bake for 25 minutes. Cover with foil and bake for another 5-10 minutes or until golden brown. Remove skillet from the oven and brush top of loaf with remaining topping (microwave for 10-20 seconds if it has hardened). Let cool slightly before serving.

Notes

Recipe by Two of a Kind at http://www.twoofakindcooks.com/roasted-garlic-achaar-and-cheddar-pull-apart-bread/