Continuing in my experiments with sourdough, I created this cheesy, flavorful sourdough bread utilizing sprouted wheat flour. It’s akin to a savory monkey bread and I hope you enjoy it as much as we did.

CHEESY, SPROUTED SOURDOUGH ROLLS: MONKEY BREAD STYLE

Ingredients

  • Favorite Sourdough Bread (enough for two 9X5 loaves of bread) or Roll Recipe (I use this one but sub sprouted flour for whole wheat).
  • 2-3 cups grated Sharp Cheddar, or other favorite cheese
  • 3/4 cups melted butter
  • dried herbs, like Italian seasoning (optional)

Special Supplies

  • Bundt pan or angel food pan

Directions

  1. Mix all your bread ingredients together and form into a ball and let rise for 3 hours in an oiled bowl or until doubled in size.
  2. Cut the dough ball in half and set aside one half.
  3. Roll out your dough into a large rectangle.
  4. Cover with 1/3 cup butter, sprinkle on herbs if using and cheese. Make sure to go all the way to the edges.

  1. Starting at one of the long sides, roll up your dough into a tight log.
  2. Cut dough into 1 inch slices (I use a piece of floss as shown here.)
  3. Gently brush on 1/6 cup of the butter onto all the pieces. (your hands will get pretty buttery here…)

  1. Lay the pieces into your buttered bundt or angel food pan.
  2. Repeat with the other half of dough.

  1. Let your dough rise for 3-4 hours or until doubles again.
  2. Bake at 375 F for 35-40 minutes. It should be very browned on top.
  3. Immediately empty the bread from the pan after baking. One or two rolls might fall off… just eat them!