• Mix the dough
• Warm the milk in the microwave for 45 seconds and add it to a mixing bowl. Stir in the water, sourdough starter, and sugar until most dissolved.
• Next, whisk in the egg until combined.

  *If the egg is less than 50 grams plan to add 5-10 more grams of liquid.
• Lastly, add the flour, salt, and softened butter and mix until a shaggy dough is formed.
• Cover the mixture with plastic wrap or a damp towel and allow it to rest for 30-45 minutes.

Knead the dough

• After the dough has rested, knead the dough for 5-7 minutes or until it comes together & is not as sticky. Try not to exceed a 1/4 cup of additional flour. The dough should come together nicely with a little elbow grease and patience!
• Once complete, place the dough in a greased bowl (butter or oil), cover it, and let it rest for 60 minutes.

Stretch and folds

• If using a stand mixer you most likely do not need to do any stretch and folds. However, when mixing and kneading by hand I like to do a few stretch and folds to ensure the dough has optimal gluten development.
• I recommend doing 2-3 stretch and folds in 60-minute increments. Once this is complete, cover the dough and allow it to rest for the remainder of the bulk rise or until doubled in size.

Refrigerate the dough or shape & bake

• Once the dough has at least doubled in size, keep it covered and place it in the refrigerator overnight. You can keep the dough in the fridge for up to 24 hours.
• The dough can also be shaped into the Christmas tree, covered, and placed in the refrigerator overnight to bake for the following day.
• Alternatively the dough can be shaped and baked the same day. Proceed to shaping steps below.

How to shape sourdough pull-apart Christmas tree rolls

• Line a large baking sheet with parchment paper.
• Before beginning shaping, ensure your cheese sticks are cut up into approximately 8-10 grams each (choose the size you prefer). You will need 20-22 cubes of cheese.
• Weigh and cut your dough into at least 20 dough balls (keep in mind you may want to use one as a trunk and one as a star). They should weigh between 40-50 grams each. Mine were 46 grams each and I cut 22 pieces.
• Take each piece of dough, flatten it out a bit, and add a cube of cheese to the center. Pinch the dough around the filling and gently roll into a ball.
• After filling and shaping all the rolls, arrange them on a baking tray in the form of a Christmas tree. For an extra festive touch, you can cut out a star to top the tree and shape one roll into a longer piece to serve as the trunk.
• Once complete, cover the Christmas tree with plastic wrap and allow it to rest for 2-3 hours or until the rolls puff up a bit.

  *The pull-apart rolls can be placed in the refrigerator and proofed/baked the following day if desired.

Brush & Bake the Christmas Tree

• Preheat the oven to 375 degrees F.
• While the Christmas tree rolls are resting make the garlic butter to brush over top.
• Grate the Parmesan cheese and set aside. Melt the butter and mix in the minced garlic & seasoning.
• Liberally brush the garlic butter over the Christmas tree rolls and sprinkle the grated Parmesan cheese over top, Bake for 30-40 minutes or until your desired golden brown. Save any garlic butter for brushing once removed from the oven.
• Allow the Christmas tree rolls to cool for 5-10 minutes before enjoying warm with your favorite dipping sauce!
• Sourdough pull-apart Christmas tree rolls are best enjoyed the day of but can be stored in an airtight container on the counter for 2-3 days.