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Bubble Herb Ring

Whenever I prepare an Italian meal, my family expects it to be accompanied by this savory pull-apart bread. Everyone has fun nibbling on the soft seasoned squares.
  • Total Time
    Prep: 25 min. + rising Bake: 20 min.
  • Makes
    25 rolls


  • 3-1/4 to 3-3/4 cups all-purpose flour
  • 1/3 cup sugar
  • 2 packages (1/4 ounce each) quick-rise yeast
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon salt
  • 1 tablespoon dried parsley flakes
  • 1 teaspoon dried thyme
  • 1/2 teaspoon each dill weed, dried basil and rosemary, crushed
  • 1 cup water
  • 6 tablespoons butter, divided
  • 1 egg


  • In a large bowl, combine 2-1/2 cups flour, sugar, yeast, cheese, salt and herbs. In a small saucepan, heat water and 4 tablespoons butter to 120°-130°. Add to dry ingredients. Beat on medium speed for 2 minutes. Add egg and 1/2 cup flour; beat 2 minutes longer. Stir in enough remaining flour to form a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes. Roll into a 12-in. square. Melt remaining butter and brush over dough. Cut into 25 squares.
  • Place dough squares, butter side down, in a greased 10-in. fluted tube pan, overlapping slightly. Cover and let rise in a warm place until doubled, about 30 minutes.
  • Bake at 375° for 20-25 minutes or until golden brown. Invert onto a serving platter. Serve warm.

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