Sesame Herb Pull-Apart Bread
Total TimePrep: 15 min. + chilling Bake: 30 min. + cooling
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!
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.