Garlic Rosemary Pull-Apart Bread
This recipe is a different type of pull-apart bread. It can be eaten by itself dipped in marinara or as part of a meal. You could add sun-dried tomatoes, pesto or an onion soup mix packet instead of the rosemary garlic for a different flavor. —Christina Trikoris, Clarksville, Tennessee
Total TimePrep: 25 min. + rising Bake: 55 min. + cooling
- 3 teaspoons active dry yeast
- 1 teaspoon salt
- 5-1/4 to 6 cups all-purpose flour
- 1 cup butter, cubed
- 1 cup water
- 1/2 cup whole milk
- 2 large eggs, room temperature
- SAUCE :
- 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, 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. For sauce, combine melted butter, garlic, rosemary and salt. Dip 10 dough balls in 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 Facts1 serving: 341 calories, 20g fat (12g saturated fat), 74mg cholesterol, 536mg sodium, 33g carbohydrate (1g sugars, 1g fiber), 7g protein.
Originally published as Garlic Rosemary Butter Parmesan pull a part bread in Taste of Home October/November 2019