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Garlic Rosemary Pull-Apart Bread

This recipe is a different type of pull-apart bread. Eat it by itself, dipped in marinara, or as part of a meal. For a different flavor, add sun-dried tomatoes, pesto, or an onion soup mix packet instead of the rosemary-garlic combo. —Christina Trikoris, Clarksville, Tennessee
  • Total Time
    Prep: 25 min. + rising Bake: 55 min. + cooling
  • Makes
    16 servings


  • 3 teaspoons active dry yeast
  • 1 teaspoon salt
  • 5-1/4 to 6 cups all-purpose flour
  • 1 cup water
  • 1 cup butter, cubed
  • 1/2 cup 2% milk
  • 2 large eggs, room temperature
  • 1/2 cup butter, melted
  • 6 garlic cloves, minced
  • 2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
  • 1 teaspoon salt
  • 1 cup grated Parmesan cheese


  • In a large bowl, mix yeast, salt and 2 cups flour. In a small saucepan, heat water, cubed butter and milk to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add eggs; beat on high 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
  • Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down. Turn onto a lightly floured surface; shape into 1-1/2-in. balls. Combine melted butter, garlic, rosemary and salt. Dip 10 dough balls into butter mixture. Place in a greased 10-in. fluted tube pan; sprinkle with a scant 1/4 cup Parmesan cheese. Repeat with remaining balls and Parmesan cheese. Drizzle with any remaining butter mixture. Cover and let rise until doubled, about 45 minutes. Preheat oven to 350°.
  • Bake until golden brown, 55-70 minutes or until a thermometer inserted into bread reads 200°. Cool for 10 minutes before inverting onto a serving plate. Serve warm.
Nutrition Facts
1 serving: 341 calories, 20g fat (12g saturated fat), 74mg cholesterol, 536mg sodium, 33g carbohydrate (1g sugars, 1g fiber), 7g protein.

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  • Panedina
    Apr 22, 2020

    I made this for a family dinner. The recipe says 16 servings, but our group of six adults and two children polished off most of it! Absolutely delicious! The only change I made was to decrease the amount of salt in the sauce to 1/2 tsp. I think there is enough sodium in the butter and parmesan cheese. You might be able to eliminate the salt. This recipe is a keeper!

  • curlylis85
    Nov 30, 2019

    This disappeared in a hurry! We made it as a side for pasta and it was delicious.

  • Cruella747
    Oct 19, 2019

    eileen344... I was wondering the same thing

  • eileen344
    Oct 18, 2019

    Why couldn't this be made with frozen dinner rolls?

  • Molly
    Oct 18, 2019

    No comment left

  • Tonie
    Oct 18, 2019

    Love it!

  • Chinita
    Oct 18, 2019

    The recipe sounds wonderful!! Do i use grated fresh Parmesan or the grated boxed Parmesan?

  • Kathy
    Oct 18, 2019

    No comment left