Garlic Parmesan Pull-Apart Bread

Garlic Parmesan Pull-Apart Bread is great for serving next to turkey and stuffing or spaghetti and meatballs. It’s a crowd pleaser, that’s for sure!

Garlic Parmesan Pull-Apart Bread is great for serving next to turkey and stuffing or spaghetti and meatballs. It's a crowd pleaser, that's for sure!

This is a sponsored post on behalf of Fleischmann’s® Yeast. Thank you for continuing to support the brands that make My Baking Addiction possible.

Pull-apart breads. Everybody loves ’em, am I right? They’re incredibly easy to make, and so versatile. You can make them sweet, like my Cinnamon Pull-Apart Bread, or you can make them savory, like this Garlic Parmesan Pull-Apart Bread. If you’re not a fan of parmesan, check out this recipe for Olive Oil, Garlic and Fresh Herb Pull-Apart Bread, it’s super delicious.

Now, I originally made this bread as a test run for Thanksgiving dinner sides, and I’m happy to say it’s going to sit right alongside our turkey that day. But we’ve also made it a few times since then, to accompany Eric’s ever-present spaghetti and meatballs dinner.

Garlic Parmesan Pull-Apart Bread is perfect for serving up next to your Thanksgiving turkey, or a big bowl of spaghetti and meatballs.

I swear to you, the man could eat spaghetti 365 days a year and not get tired of it. I need a little more variety than that, so some nights we end up eating different main dishes. But when I baked up this pull-apart bread, we both ended up enjoying it, even though we had mega different meals on our plates.

Plenty of people make pull-apart bread with ready-made biscuit dough, but I have to tell you, pull-apart bread is SO much better if you make your own dough. Nothing can beat freshly made yeast dough in a savory pull-apart bread like this garlic parmesan version.

Over the past two years, I’ve been conquering my fear of yeast baking on a regular basis, thanks to my work with Fleischmann’s® Yeast. I now have zero fear when it comes to whipping up Potato Rolls, Brown and Serve Rolls, and my favorite – Honey Walnut Nut Roll.

Garlic Parmesan Pull-Apart Bread is great for serving next to turkey and stuffing or spaghetti and meatballs.

I’m a reformed yeast-fearer, and I want you to be too. This pull-apart bread is the perfect recipe to start tackling your fears, and realize that you too can be amazing at baking yeast breads. Especially when you’ve got Fleischmann’s® RapidRise™ Yeast to hurry things along, and take the guess work out of whether your bread will rise.

This dough comes together quickly. Flour, yeast, sugar, salt, warm milk, an egg, and extra virgin olive oil – that’s it. It all gets coated in an amazing garlic and herb infused olive oil that I basically want to slather on everything.

As you build the layers of dough in your Bundt pan, sprinkle liberally with Parmesan cheese. Because everything is better with cheese, am I right?

Garlic Parmesan Pull-Apart Bread is the perfect side for your Thanksgiving dinner, or a huge plate of lasagna! Say hello to your new favorite dinner roll recipe!

I’m serious when I say this is the perfect bread for a crowd. Once you pop it into the oven, delicious scents will start wafting their way through your entire house. Try not to gnaw your arm off.

And when it pops out of the oven, give it a good 10 minutes to cool. It can be tempting to rip off a bite and nosh right away, but try to hold yourself back. Your tongue, and all the food you want to taste later, will thank you.

Try dipping the bread pieces in turkey gravy or marinara. Absolutely delectable! And be sure to bake a little extra of this Garlic Parmesan Pull-Apart Bread because it is surely going to be the star of your Thanksgiving or Friendsgiving spread!

Garlic Parmesan Pull-Apart Bread

Yield: 6 servings

Prep Time: 30 minutes + rise time

Cook Time: 30 minutes

Ingredients:

GARLIC AND HERB INFUSED OLIVE OIL:

  • 1/2 cup Mazola® Extra Virgin Olive Oil
  • 2 tablespoons fresh herbs (rosemary, oregano, thyme, sage, chives, basil), minced
  • 2 tablespoons minced, fresh Italian flat-leaf parsley
  • 2 cloves fresh garlic, minced
  • 1/2 teaspoon salt

DOUGH:

  • 4-1/2 cups all-purpose flour
  • 1 cup grated Parmigiano-Reggiano
  • 2 packages Fleischmann's® RapidRise™ Yeast
  • 2 tablespoons sugar
  • 1-1/2 teaspoons salt
  • 1-1/3 cups very warm milk (120° to 130°F)
  • 1 egg, lightly beaten
  • 1/4 cup Mazola® Extra Virgin Olive Oil

Directions:

  1. For infused oil:  Combine olive oil, herbs, garlic and salt in a small bowl and set aside.
  2. Combine flour, Parmigiano-Reggiano ,undissolved yeast, sugar and salt in mixing bowl. Add milk to flour mixture and mix on low speed for 1 minute.
  3. Stir in egg and olive oil and continue to mix on low for 1 to 2 minutes, or until well blended and dough pulls away from sides of bowl.
  4. Transfer dough to lightly floured surface and knead until dough is smooth and elastic, about 6 to 8 minutes.  Shape the dough into a ball.  Cover; let rest for 10 minutes.
  5. Lightly flour a work surface.  Using hands, pat dough into a 10x12-inch rectangle, approximately 1-inch thick.  Divide dough into about 30 pieces using a pizza cutter or knife; roll into balls.
  6. Dip dough balls into olive oil and herb mixture to lightly coat.  Arrange coated dough balls evenly in bottom of greased 10-inch tube pan with removable bottom.
  7. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
  8. Line a baking sheet with foil and place the tube pan on the baking sheet. This will protect your oven in case any oil drips out of your tube pan. Bake at 350°F for 25 to 30 minutes or until done.
  9. Let cool in pan on rack for 10 minutes.  Invert to move from pan and serve immediately.

18 Responses to “Garlic Parmesan Pull-Apart Bread”

  1. Stephanie | Worth Whisking — November 18, 2016 at 12:18 pm

    Pull-apart breads are SO good, and they’re even better when cheese and garlic come into play. Delish! Definitely a great side for any meal!

    Reply

    • Jamie — November 18, 2016 at 2:05 pm

      Thank you, Stephanie!

  2. Kim — November 19, 2016 at 7:28 pm

    Thanks for sharing this recipe. My 9 year old son loves to cook with me. This bread was very easy. My son made it 100% by himself (really!). I was amazing. We’ll definitely make it again!

    Reply

    • Jamie — November 21, 2016 at 1:14 pm

      I’m so glad you and your son enjoyed it, Kim!

  3. Beth — November 21, 2016 at 8:40 pm

    Can the dough be made ahead? I want to make it for Thanksgiving but not sure I’ll have the time to make the dough right before dinner.

    Reply

    • Jamie — November 22, 2016 at 11:28 am

      Hi, Beth! I haven’t tried it, but I would think you could make these a day ahead. Follow the recipe until step 6 and refrigerate. Pull the rolls out and let them rise for about 30 to 45 minutes (maybe even longer). I would think you could follow the recipe as usual from that point on. Let me know how it goes. Happy Thanksgiving!

  4. Anisa Kendal — November 22, 2016 at 1:41 pm

    Hi! So I’m visiting my sister and she doesn’t have a bundt pan…could I use another kind of pan?

    Reply

    • Jamie — November 22, 2016 at 4:46 pm

      Anisa-
      You can just use a round cake pan :)
      -Jamie

  5. Elena — November 22, 2016 at 1:47 pm

    2 packages Fleischmann’s® RapidRise™ Yeast? How much is that in grams?
    Thanks

    Reply

    • Jamie — November 23, 2016 at 10:11 am

      Hi, Elena! It would be roughly 14 grams of yeast. I hope this helps!

  6. Sheila - Johannesburg — November 23, 2016 at 6:12 am

    Please could you give the equivalent amount of yeast that is in each packet as the brand of yeast that you use is not available in South Africa and I am concerned that the amount of yeast in each packet differs between brands.

    Reply

    • Jamie — November 23, 2016 at 10:11 am

      Hi, Sheila! Each yeast packet has .25 ounces of yeast, which would make it a little over 7 grams. I hope this helps!

  7. Miranda — November 29, 2016 at 6:11 pm

    This bread sounds right up my alley! I would love to make them for dinner tonight!

    Reply

    • Jamie — December 1, 2016 at 11:39 am

      Let me know how you like them, Miranda!

  8. Anisa — November 30, 2016 at 5:54 pm

    Hi! So we ended up not making it for thanksgiving but wanted to make it for dinner tonight. But, we only have dried spices…will that work?

    Reply

    • Jamie — December 1, 2016 at 11:38 am

      Hi, Anisa! I say give it a try! You’ll probably want to use about 1/2 the amount of dried spices since they tend to be a bit stronger than fresh ones. Let me know how it goes!

  9. Swati shah — December 15, 2016 at 2:53 am

    Hi, I was drooling while reading the recipe! Can’t wait to try it. Is there anyway i can replace egg with something else as my 10 year doent like them. Thanks.

    Reply

    • Jamie — December 15, 2016 at 12:29 pm

      Hi, Swati! I honestly don’t know what a good egg substitute would be, but here’s an article that may help. I don’t think your son will taste the egg at all if you decide to put it in. I hope you enjoy it!

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