Same process, contraband filling :) The whole pattern carries over - dough, portioning, proofing, the doubling checks, the bake.
The course's potato & cheese bread is exactly this family: portioned dough flattened, filling placed, edges sealed shut, proofed and baked. For pull-apart balls: portion equal (weigh them), flatten each, a modest spoon of filling, gather the edges and PINCH the seam properly closed, seam-side down in the tin, snug like pav so they bake into each other.
Filling rules that matter: thick and cool, never wet or warm - wet fillings steam open the seams and warm ones melt the dough from inside. Grated cheese, seasoned mashed potato, garlic butter that's been chilled... all behave. A clean dry seal margin, same as patties.
Proof till they pass the jiggle, bake till golden, brush with garlic butter as they come out. Then accept that pull-apart bread has no dignified way to be eaten and serve it anyway 😄
