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Grease an 8" square or 9" round pan. Set aside.
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To make the dough: In a medium bowl, use a spoon or flexible spatula to mix together the dough ingredients. The dough will look a little dry at first but will become soft and somewhat cohesive as you stir. It’s OK if it looks a little rough at this stage.
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Transfer the dough to a lightly floured work surface and knead the dough until it becomes smooth and a bit bouncy, 1 to 2 minutes.
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Using a bench knife, bowl scraper, or dull knife, divide the dough into 24 equal pieces (about 28g each). Roll each piece into a ball and place it in the prepared pan.
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Cover the dough and let it rise for 15 minutes, then make the topping.
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To make the topping: In a small bowl, combine the melted butter and seasoning packet. Pour the mixture evenly over the dough, then cover and let it rise for another 15 to 45 minutes, until puffy. While your dough is rising, preheat the oven to 375°F.
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When ready to bake, sprinkle the shredded cheese on top. Bake the pull-apart bread for 22 to 28 minutes, or until it’s golden brown and the cheese is melted.
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Remove the bread from the oven and allow it to cool for 10 minutes in the pan. Serve warm, either straight from the pan or transferred to a serving plate.
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Storage information: The pull-apart bread is best served warm, fresh from the oven. To reheat, cover in aluminum foil and bake at 350°F for 15 to 20 minutes until warm throughout.
