Smoked Cheesy Chile Pull-Apart Bread Recipe

Introduction

Smoked Bread is a flavorful, cheesy pull-apart bread perfect for sharing at gatherings or enjoying as a comforting snack. This recipe combines tender Rhodes dinner rolls with savory spices and a subtle smoky aroma for an irresistible treat.

Ingredients

• 18 Rhodes dinner rolls (defrosted for 45 minutes, cut into fourths)
• 1.5 cups shredded cheddar cheese
• 1/2 onion, diced
• 1 tablespoon minced garlic
• 4 ounces diced chiles (drained if canned)
• 1/4 cup olive oil
• 1 teaspoon garlic salt
• 1 teaspoon basil
• 1 teaspoon Italian seasoning

Instructions

1. Step 1: Place the frozen Rhodes dinner rolls spaced apart in a 9×13″ aluminum pan. Let them soften at room temperature for 45 minutes.
2. Step 2: In a bowl, combine olive oil, drained diced chiles, shredded cheese, diced onions, and all the seasonings. Mix well.
3. Step 3: Cut each dinner roll into four equal pieces and add them to the bowl. Gently toss so each piece is evenly coated with the mixture.
4. Step 4: Spray the aluminum pan with non-stick spray and transfer the coated bread pieces into it.
5. Step 5: Cover the pan tightly with aluminum foil and let it rest in a warm spot in your kitchen for 1 to 1.5 hours, until the bread has doubled in size.
6. Step 6: Preheat your smoker to 350°F (175°C). Place the covered pan on the smoker grates and cook for 40 minutes.
7. Step 7: Remove the foil and continue cooking for 10 minutes to brown the top. Add an extra 5 minutes if you prefer a deeper golden crust.
8. Step 8: Serve the smoked bread warm and enjoy the cheesy, smoky flavor.

Tips & Variations

• For a spicier version, substitute diced mild chiles with jalapeños or add a pinch of crushed red pepper flakes.
• Try mixing different cheeses like mozzarella or pepper jack for varied flavor and meltiness.
• Use fresh herbs like rosemary or thyme instead of dried for a brighter taste.
• If you don’t have a smoker, you can bake the bread in a preheated oven at 350°F covered with foil, then uncovered to brown.

Storage

Store any leftover smoked bread in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Reheat in the oven at 300°F for 10 minutes to regain warmth and freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh bread rolls instead of frozen Rhodes rolls?

Yes, fresh rolls can be used but may require adjusting the rising time. Make sure they are soft before adding the toppings and resting.

What wood chips work best for smoking this bread?

Fruit woods like apple or cherry provide a mild, sweet smoke that complements the cheese and herbs without overpowering the flavors.

Smoked Cheesy Chile Pull-Apart Bread Recipe

---

★★★★★

4.5 from 67 reviews

• Author: Simon
• Total Time: 2 hours 10 minutes
• Yield: Approximately 18 servings 1x

Pin Recipe

Print Recipe

Description

This delicious Smoked Bread recipe features Rhodes dinner rolls tossed with cheddar cheese, onions, garlic, and savory seasonings, then smoked to perfection for a warm, cheesy, pull-apart treat. Perfect as an appetizer or side, the bread combines smoky flavors with the richness of melted cheese and herbs for a comforting snack that’s sure to impress.

---

Ingredients

Scale 1x2x3x

Smoked Bread Ingredients

• 18 Rhodes dinner rolls (defrosted for 45 minutes, cut into fourths)
• 1.5 cups shredded cheddar cheese
• 1/2 onion, diced
• 1 tablespoon minced garlic
• 4 ounces diced, drained chiles
• 1/4 cup olive oil
• 1 teaspoon garlic salt
• 1 teaspoon dried basil
• 1 teaspoon Italian seasoning

---

Instructions

1. Soften Dinner Rolls: Place the frozen Rhodes dinner rolls spaced out in an aluminum 9×13″ pan and let them soften for 45 minutes at room temperature.
2. Prepare Cheese Mixture: In a mixing bowl, combine olive oil, drained diced chiles, shredded cheddar cheese, diced onions, and seasonings (garlic salt, basil, Italian seasoning) until thoroughly mixed.
3. Toss Rolls with Mixture: Cut each dinner roll into four equal pieces, add them to the bowl, and gently toss so that each piece is evenly coated with the cheese and seasoning mixture.
4. Prepare Baking Pan: Spray the aluminum pan with non-stick spray, then transfer the coated roll pieces into the pan, spreading them out evenly.
5. Proof the Bread: Cover the pan tightly with aluminum foil and place it in a warm spot in the kitchen to allow the dough to rise until it approximately doubles in size, which takes about 1 to 1.5 hours.
6. Preheat Smoker and Smoke Bread: Preheat your smoker to 350°F (177°C). Place the covered pan on the smoker grates and smoke for 40 minutes.
7. Brown the Top: Remove the aluminum foil and continue smoking for an additional 10 minutes to brown the top of the bread. If you prefer a deeper browning, smoke for a further 5 minutes.
8. Serve Warm: Remove from the smoker and serve the smoked bread warm for the best cheesy, smoky flavor and pull-apart texture.

Notes

• Ensure the diced chiles are well drained to avoid excess moisture in the bread.
• Keep an eye on the bread during the final browning stage to prevent burning.
• This bread tastes great served with butter or alongside soups and stews.
• You can substitute cheddar cheese with your favorite melting cheese if desired.

• Prep Time: 1 hour 15 minutes
• Cook Time: 55 minutes
• Category: Appetizer
• Method: Smoking
• Cuisine: American

Keywords: smoked bread, pull apart bread, cheesy bread, smoked cheddar bread, appetizer, snack, Rhodes dinner rolls, smoker recipe