18 tbsp. unsalted butter, plus more for greasing
4 cups flour, plus more for dusting
1½ cups grated Gruyère cheese
1 tbsp. finely chopped rosemary
2 tsp. kosher salt
1 tsp. freshly ground black pepper
1 cup milk
¼ cup sugar
2 (¼-oz.) packages active dry yeast
1 cup honey
1. Grease a 10″ bundt pan with butter and dust with flour; set aside. Whisk flour, cheese, rosemary, salt, and pepper in a bowl; set aside. Heat 2 tbsp. butter with milk and ⅓ cup water in a 1-qt. saucepan over medium-high heat until an instant-read thermometer reads 115°. Transfer to the bowl of a stand mixer fitted with a hook attachment. Stir in sugar and yeast; let sit until foamy, about 10 minutes. With the motor running, slowly add dry ingredients; beat until dough is smooth. Transfer to a lightly greased bowl and cover loosely with plastic wrap; set in a warm place until doubled in size, about 1 hour.
2. Melt remaining butter in a 2-qt. saucepan; whisk in honey and set aside.
3. Heat oven to 350°. On a lightly floured surface, pat dough out into an 8″ square about 1″ thick. Cut dough into 1-inch pieces and fit snugly into prepared bundt pan. Pour butter mixture evenly over dough; bake until golden and a toothpick inserted in the middle of the bread comes out clean, about 35 minutes. Let cool slightly before serving.
Recipe courtesy Saveur.com