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Christmas tree pull-apart bread with golden cheese-filled rolls on a white platter surrounded by festive decorations.
Inga

Christmas Tree Pull-Apart Bread (Soft & Cheesy)

Soft homemade rolls filled with melted cheese, shaped into a Christmas tree, and finished with butter, chives, and Parmesan. A festive bread for sharing at holiday gatherings.
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Prep Time 30 minutes
Cook Time 25 minutes
Rise Time 1 hour
Total Time 1 hour 55 minutes
Course: Appetizer, Bread, Side Dish
Cuisine: American
Calories: 205
Ingredients Equipment Method Notes

Ingredients
  

For the Dough

  • 1¾ cups plus 2 tablespoons warm milk 450 ml
  • 1 tablespoon instant yeast about 10 g
  • 1 tablespoon granulated sugar 12 g
  • 2 tablespoons all-purpose flour for the yeast mixture (about 16 g)
  • 6 cups all-purpose flour 750 g, plus a little for dusting
  • 1 large egg
  • ¼ cup neutral oil such as sunflower or vegetable oil (60 ml)
  • 1 tablespoon fine salt about 18 g

For the Filling

  • 9 oz low-moisture mozzarella or Gouda cut into 25 small pieces (250 g)

For the Topping

  • ¼ cup melted butter divided (60 g)
  • 1 tablespoon chopped chives
  • ¼ cup finely grated Parmesan 20 g

Equipment

  • Large mixing bowl
  • Rolling Pin
  • Large baking sheet
  • Parchment paper
  • Pastry brush

Method
 

  1. Activate the yeast. Combine the warm milk, yeast, sugar, and 2 tablespoons of flour in a large mixing bowl. Stir and let stand for 5–10 minutes, until foamy.
  2. Make the dough. Add the egg and oil. Gradually mix in the remaining flour and salt until a soft dough forms.
  3. Knead. Knead by hand for about 8–10 minutes, or until smooth and elastic. The dough should remain soft and slightly tacky; avoid adding excessive flour.
  4. Let rise. Cover the bowl and leave in a warm, draft-free place for about 1 hour, or until doubled in size.
  5. Fill the rolls. Transfer the dough to a lightly floured surface. Roll out and divide into 25 roughly equal portions. Place a piece of cheese in the center of each portion, fold the dough around it, and pinch firmly to seal. Shape into balls.
  6. Arrange the tree. Line a large baking sheet with parchment paper. Place the rolls seam-side down in six rows of 1, 2, 3, 4, 5, and 6 rolls. Use the remaining 4 rolls to form a trunk in two rows of two. Leave small gaps between the rolls.
  7. Brush and bake. Preheat the oven to 400°F (200°C). Brush the rolls with half the melted butter. Bake for about 25 minutes, until golden brown and baked through. If the tops brown too quickly, cover loosely with foil.
  8. Finish and serve. Brush with the remaining melted butter and sprinkle with chives and Parmesan. Let cool briefly, then serve warm.

Notes

  • Measuring: Use the metric measurements for the closest match to this recipe, especially for flour. Cup weights vary depending on how flour is measured.
  • Cheese: Low-moisture mozzarella gives a stretchy filling; Gouda adds a richer flavor. Seal each roll well to help prevent leaking.
  • Rising: Use the dough’s appearance as your guide. A cool kitchen may mean a longer rise.
  • Optional second rise: For a lighter texture, let the shaped rolls rest, loosely covered, for 20–30 minutes until puffy before brushing and baking. This adds to the total time.
  • Suggested quantities: The filling and topping amounts are suggested quantities. Nutrition is an estimate based on 25 rolls, 250 g mozzarella, 60 g butter, and 20 g Parmesan.