Parmesan-Oat Pull-Aparts Recipe

Parmesan-Oat Pull-Aparts Recipe
Parmesan-Oat Pull-Aparts Recipe photo by Taste of Home
Publisher Photo

Parmesan-Oat Pull-Aparts Recipe

Be the first to add a review
Publisher Photo
Basil and oregano come through in every bite of these soft and tender pull-apart rolls. I think they go great with special dinners, but also make a nice addition to breakfast. —Marie Rizzio, Interlochen, Michigan
MAKES:
24 servings
TOTAL TIME:
Prep: 40 min. + rising Bake: 20 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 40 min. + rising Bake: 20 min.

Ingredients

  • 1 cup grated Parmesan cheese
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 1 teaspoon garlic powder
  • 1/4 cup sugar
  • 2 packages (1/4 ounce each) active dry yeast
  • 2 teaspoons salt
  • 3 to 3-1/2 cups all-purpose flour
  • 1 cup old-fashioned oats
  • 1-1/2 cups water
  • 3 tablespoons butter
  • 1 egg
  • 1/2 cup butter, melted

Directions

In a small bowl, combine Parmesan cheese, basil, oregano and garlic powder. In a large bowl, mix sugar, yeast, salt and 1-1/2 cups flour. Place oats in another small bowl. In a small saucepan, bring water and butter just to a boil; pour over oats. Let stand until mixture cools to 120°-130°, stirring occasionally.
Add to flour mixture; beat on medium speed 2 minutes. Add egg; beat 2 minutes longer. Add 3/4 cup of herb mixture; beat until combined. Stir in enough remaining flour to form a stiff dough (dough will be sticky).
Punch down dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
Punch dough down and press evenly into a greased 13x 9-in. baking pan. Using a sharp knife, cut diagonal lines 1-1/2 in. apart completely through dough. Repeat in opposite direction, creating a diamond pattern. Cover with a kitchen towel; let rise in a warm place until doubled, about 1 hour.
Preheat oven to 375°. Brush dough with 3 tablespoons melted butter. Bake 15 minutes. Brush with remaining butter and sprinkle with remaining herb mixture. Bake 5-10 minutes longer or until golden brown. Serve warm. Yield: 2 dozen.
Originally published as Parmesan-Oat Pull-Aparts in Taste of Home's Holiday & Celebrations Cookbook Annual 2013, p31

  • 1 cup grated Parmesan cheese
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 1 teaspoon garlic powder
  • 1/4 cup sugar
  • 2 packages (1/4 ounce each) active dry yeast
  • 2 teaspoons salt
  • 3 to 3-1/2 cups all-purpose flour
  • 1 cup old-fashioned oats
  • 1-1/2 cups water
  • 3 tablespoons butter
  • 1 egg
  • 1/2 cup butter, melted
  1. In a small bowl, combine Parmesan cheese, basil, oregano and garlic powder. In a large bowl, mix sugar, yeast, salt and 1-1/2 cups flour. Place oats in another small bowl. In a small saucepan, bring water and butter just to a boil; pour over oats. Let stand until mixture cools to 120°-130°, stirring occasionally.
  2. Add to flour mixture; beat on medium speed 2 minutes. Add egg; beat 2 minutes longer. Add 3/4 cup of herb mixture; beat until combined. Stir in enough remaining flour to form a stiff dough (dough will be sticky).
  3. Punch down dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
  4. Punch dough down and press evenly into a greased 13x 9-in. baking pan. Using a sharp knife, cut diagonal lines 1-1/2 in. apart completely through dough. Repeat in opposite direction, creating a diamond pattern. Cover with a kitchen towel; let rise in a warm place until doubled, about 1 hour.
  5. Preheat oven to 375°. Brush dough with 3 tablespoons melted butter. Bake 15 minutes. Brush with remaining butter and sprinkle with remaining herb mixture. Bake 5-10 minutes longer or until golden brown. Serve warm. Yield: 2 dozen.
Originally published as Parmesan-Oat Pull-Aparts in Taste of Home's Holiday & Celebrations Cookbook Annual 2013, p31

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forParmesan-Oat Pull-Aparts

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review