Mini Cheddar Scallion Monkey Breads

• FOR THE DOUGH:
• 1/4 cups Warm Water
• 1 cup Milk
• 1-1/4 teaspoon Salt
• 1 Tablespoon Sugar
• 3-1/2 cups Bread Flour
• 2-1/4 teaspoons Instant Yeast
• 1 cup Finely Shredded Extra Sharp Cheddar Cheese
• 1/2 cups Finely Shredded Parmesan Cheese
• 2 Tablespoons Softened Butter
• 2 teaspoons Tomato Paste
• FOR THE SCALLION OIL:
• 8 whole Scallions, Trimmed And Minced
• 5 Tablespoons Olive Oil
• 1/2 cloves Garlic, Peeled And Minced
• FOR THE CHEESE TOPPING:
• 2 cups Finely Shredded Extra Sharp Cheddar Cheese
• 1/2 cups Finely Shredded Parmesan Cheese

1. Mix together all of the dough ingredients by hand, stand mixer or bread machine until a smooth, elastic dough forms. Let rise, covered, until doubled in bulk, about 1 hour.
2. Stir together all of the ingredients for the scallion oil in a small mixing bowl. Spray a 12-cup muffin tin with non-stick cooking spray. Toss together the cheese topping mixture. Set these all aside.
3. Turn the risen dough out onto a clean counter and divide into 36 equal-ish sized pieces. Roll each piece in the scallion oil, pushing scallion bits into the dough. Put 3 pieces in each of the 12 muffin cups. Let rise for 30 minutes in a warm, draft-free place.
4. Preheat oven to 375u0b0F. As the oven preheats, evenly divide the cheesy topping mixture over each of the risen monkey breads. Bake for 22-30 minutes or until the bread is set and the cheese is golden brown and crusty on top of each monkey bread.
5. Let the bread cool for 5 minutes in the pan and then turn out onto a cooling rack. Serve warm or room temperature.
6. Note: the dough for this is the Cheese Bread recipe from the King Arthur Flour Baker's Companion.

ubc, milk, salt, sugar, bread flour, yeast, cheddar cheese, parmesan cheese, butter, tomato paste, oil, scallions, olive oil, garlic, cheddar cheese, parmesan cheese

Taken from tastykitchen.com/recipes/breads/mini-cheddar-scallion-monkey-breads/ (may not work)