Description
This Rosemary Garlic Pull-Apart Bread is soft, buttery, and infused with savory garlic and fragrant rosemary. Perfect as an appetizer, side dish, or party centerpiece, it’s easy to make and even easier to share!
Ingredients
Units
Scale
For the Dough:
- 3 cups all-purpose flour
- 1 tbsp granulated sugar
- 2 1/4 tsp active dry yeast (1 packet)
- 1 tsp salt
- 3/4 cup warm milk (110°F/43°C)
- 1/4 cup unsalted butter, melted
- 1 large egg
For the Garlic Butter:
- 4 tbsp unsalted butter, melted
- 3 cloves garlic, minced
- 1 tbsp fresh rosemary, finely chopped
- 1/2 tsp salt
- 1/2 tsp black pepper
Optional Garnish:
- Extra rosemary, chopped
- Grated Parmesan cheese
Instructions
Prepare the Dough:
- In a large bowl or stand mixer, combine the flour, sugar, yeast, and salt.
- In a small bowl, mix the warm milk, melted butter, and egg. Gradually add the wet ingredients to the dry ingredients, mixing until a soft dough forms.
- Knead the dough on a lightly floured surface (or with a dough hook) for 5–7 minutes, until smooth and elastic.
- Place the dough in a greased bowl, cover with a damp towel or plastic wrap, and let it rise in a warm spot for 1 hour, or until doubled in size.
Prepare the Garlic Butter:
- In a small bowl, combine the melted butter, minced garlic, rosemary, salt, and black pepper. Set aside.
Assemble the Bread:
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or a round bundt pan.
- Punch down the dough and divide it into small balls (about 1–1½ inches in diameter).
- Dip each ball into the garlic butter, coating it fully, and place it into the prepared pan. Layer the balls until the pan is filled. Pour any remaining garlic butter over the top.
Bake the Bread:
- Bake for 25–30 minutes, or until the bread is golden brown and sounds hollow when tapped.
- Let the bread cool slightly before removing it from the pan.
Serve:
- Garnish with additional rosemary and Parmesan cheese if desired. Serve warm and pull apart for a delicious, shareable treat.
Notes
- Make Ahead: Prepare the dough and let it rise in the refrigerator overnight. Assemble and bake the next day.
- Add Cheese: Layer shredded mozzarella or Parmesan cheese between the dough balls for extra cheesiness.
- Storage: Store leftovers in an airtight container at room temperature for 2 days or in the refrigerator for up to 5 days. Reheat in the oven for best results.