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Sesame Herb Pull-Apart Bread

The beauty of this bread is that all the prep work is done a day ahead. The savory herbs make it irresistible. —Mary Shivers, Ada, Oklahoma
  • Total Time
    Prep: 15 min. + chilling Bake: 30 min. + cooling
  • Makes
    24 servings


  • 3 tablespoons minced fresh chives
  • 3 tablespoons minced fresh parsley
  • 1 teaspoon each dried basil, oregano and thyme
  • 3 tablespoons sesame seeds
  • 24 frozen bread dough dinner rolls
  • 1/4 cup butter, melted


  • In a small bowl, mix chives and parsley. In another bowl, mix basil, oregano and thyme. In a greased 10-in. fluted tube pan, sprinkle 1 tablespoon sesame seeds, 2 tablespoons fresh herbs and 1 teaspoon dried herbs.
  • Arrange eight dinner rolls over herbs. Sprinkle with 1 tablespoon sesame seeds, 2 tablespoons of the fresh herbs and 1 teaspoon of the dried herbs. Drizzle with one-third of the butter. Repeat layers. Arrange remaining rolls over top; drizzle with remaining butter. Refrigerate, covered, 12-24 hours.
  • Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake rolls, uncovered, 20 minutes. Cover loosely with foil; bake until golden brown, 10-15 minutes longer. Cool in pan 10 minutes before inverting onto a serving plate. Serve warm.
Nutrition Facts
1 roll: 122 calories, 4g fat (1g saturated fat), 5mg cholesterol, 213mg sodium, 19g carbohydrate (1g sugars, 1g fiber), 4g protein.

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  • Elaine
    May 6, 2020

    I wanted an "asian" flair to our pull-apart bread that was serving with a filler along side a weird "tofu" meal with our kids. The kids loved following these instructions and making the bread. I wasn't sure about it because of the 2 star review, but after reading it, I decided that she just was unhappy with how many rolls she used for the size of pan she had, so I made sure we filled our bunt pan up half way. I took the other reviewers advice had the kids reserve a little mixture to coat the dough all over. Also, we subbed butter for sesame oil to keep that asian flair going on, but butter would have been just fine. The oil did really "stick" to the rolls so perhaps we had better results because of this?? Anyway, I enjoyed the inspiration to change up our frozen dough!

  • Sophia
    Apr 9, 2018

    This recipe needs some tweaking. Following the instructions, one doesn't get "layers" as the wording suggests. The frozen balls of dough only have enough volume to rest together in an un-level clump at the bottom of the recommended pan. Additionally, the dough balls being completely frozen cause the drizzled butter to immediately freeze on contact, so the herbs and seeds do NOT stick to the balls. The range given for the refrigerated rise is rather impractical... having a 12 hour window might not appeal to all bakers. All this being said, following the recipe to the letter (and having a fairly confident idea of when the rise was complete) I baked the bread as suggested and it seemed to work well, good rise, good browning, until I removed the bread from the pan. The "bottom" (top once inverted) was pale. The bread was baked, not raw, but oh so disappointingly pale and soft. The heavy load of herbs and seeds were very much concentrated at the bottom of the pan, not distributed among the dough balls, and so the pull-apart effect was not very striking.If I were to make this recipe again I would do one of two things: 1) I'd mix the herbs and seeds in with the melted butter in a very large bown and then QUICKLY stir in the frozen bread balls to try to coat them before the butter hardens and then near the end of the baking time invert the bread onto a cookie sheet to brown the "bottom" OR 2) I would begin with partly thawed/risen dough balls which would give more control over the distribution of fillings, rise time, and resulting bake.