Soft Cheddar Pull-Apart Dinner Rolls

Steps

1. Shred the cheddar and divide it: about three-quarters (105 g) for the dough and one-quarter (35 g) for the tops. Soften the butter and divide it: 30 g for the dough and 15 g, melted, for brushing.
2. In a large bowl, whisk the flour, sugar, instant yeast and salt.
3. Add the warm milk, the egg and the 30 g softened butter. Mix into a shaggy dough, then knead by hand about 10 minutes until smooth, elastic and slightly tacky.
4. Knead in the three-quarters portion of cheddar until evenly spread through the dough. This is about 56% hydration counting the milk as liquid, with 1.8% salt.
5. Cover and let rise at about 75°F (24°C) for 60 to 75 minutes, until doubled in size.
6. Grease a 9x13-inch pan with a little of the melted butter. Divide the dough into 12 equal pieces, shape each into a tight ball and set them in the pan in rows.
7. Cover and proof at about 75°F (24°C) for 40 to 50 minutes, until puffy, touching, and springing back slowly when poked. Meanwhile preheat the oven to 375°F (190°C).
8. Brush the rolls with half of the remaining melted butter and sprinkle with the reserved one-quarter of cheddar.
9. Bake 20 to 24 minutes, until deep golden and the center reaches 190°F (88°C).
10. Brush with the last half of the melted butter. Cool in the pan 10 minutes, then move to a rack and cool at least 20 minutes more before pulling apart.