Mustard, Kale and Cheddar Pull-Apart Bread

Pull apart bread

This delicious monkey bread recipe combines the soft, fluffy bliss of pull-apart bread with the buttery perfection of garlic knots. With the proper amount of sharpness from whole grain mustard to counterbalance the richness of cheese and butter, and shredded kale leaves that bake up crispy like oven-baked kale chips. For a genuinely fulfilling meal, use these delicious rolls as a delicious side dish with a hearty stew, braised dish, soup, or pasta.



  • 1 cup warm water (110°F)
  • 2 tablespoons granulated sugar
  • 1 (1/4-ounce) envelope active dry yeast
  • 1 1/2 teaspoons kosher salt
  • 3 to 3 1/2 cups all-purpose flour
  • 1/4 cup unsalted butter, melted
  • Cooking spray


  • 2 tablespoons minced garlic (about 8 garlic cloves)
  • 15 tablespoons unsalted butter, softened and divided
  • 1 cup torn (1-inch) pieces of curly kale
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon kosher salt
  • 4 ounces cheddar cheese, shredded
  • 1/4 teaspoon black pepper


Prepare the Dough:

  1. Whisk together warm water, sugar, and yeast in a medium bowl; let stand until foamy, about 5 minutes. Place salt and 3 cups of the flour in bowl of a stand mixer fitted with a paddle attachment. Add yeast mixture and melted butter, beating on low speed just until combined, about 30 seconds. Turn off mixer; switch to a dough hook attachment. Beat at medium-low speed until dough is smooth and elastic, 7 to 12 minutes, adding remaining 1/2 cup flour, 1/2 to 1 teaspoon at a time, as needed if dough is too sticky or not yet elastic. Coat a large bowl with cooking spray. Place dough in prepared bowl, turning to grease top. Cover and let rise in a warm place (75ºF), free from drafts, until dough is doubled in size, 1 hour to 1 hour, 15 minutes.

Prepare the Butter:

  1. Combine garlic and 10 tablespoons of the butter in a medium saucepan. Cook over medium, stirring often, until butter is melted and garlic is aromatic, 2 to 3 minutes. Stir in kale, 1 tablespoon of the mustard, and 1/4 teaspoon of the salt. Remove from heat, and set aside.
    Gently punch down dough. Divide dough equally into 22 pieces (about 1 ounce each); roll each into a tight ball. Dip each ball into butter-kale mixture, rolling to coat; arrange seam side down in a 10-inch cast-iron skillet coated with cooking spray. Sprinkle top evenly with cheese. Drizzle any remaining butter-kale mixture over rolls, arranging kale as desired. Cover with plastic wrap, and let rise in a warm place (75ºF), free from drafts, until almost doubled in size, 35 to 45 minutes. Meanwhile, preheat oven to 350°F.
    Remove plastic wrap from skillet; place skillet on a rimmed baking sheet. Bake in preheated oven until rolls are browned and cooked through, about 30 minutes, loosely covering with aluminum foil during last 5 minutes of baking time, if needed. Transfer skillet to a wire rack, and let cool for 10 minutes.

Essential Tools and Equipment

There are a few important restaurant equipment elements that are needed in order to make Mustard, Kale, and Cheddar Pull-Apart Bread in a commercial kitchen. First things first: for flawlessly kneading the bread dough, a heavy-duty commercial mixer fitted with a dough hook attachment is essential. A commercial proofing cabinet also offers the perfect setting for the dough to rise uniformly. A top-notch commercial oven with accurate temperature control guarantees even baking of the bread during baking. To ensure even dispersion of the mustard, it can be combined with other ingredients in a food processor or blender. Lastly, a professional dough sheeter makes it easier to spread out the dough, add the cheddar cheese and kale, and shape the bread into a pull-apart loaf.

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