Description
Soft, buttery pull-apart bread bursting with garlic, rosemary, and parsley. Perfect for sharing!
Ingredients
Units
Scale
- 1/4 cups (60 ml) warm water
- 1/2 ounce (14 g) dry active yeast
- 3 cups (710 ml) flour
- 3 tablespoons sugar
- 1-1/2 teaspoons salt
- 1/2 cups (118 ml) milk
- 1/2 cups (118 ml) melted butter
- 2 eggs
- 3 cloves (minced) garlic cloves
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh parsley
- Nonstick cooking spray
- Sea salt
Instructions
- Add the yeast to the bowl of a stand mixer. Pour the warm water over the top. Gently stir and allow the mixture to sit for a few minutes.
- Add the flour, sugar, and 1-1/4 teaspoons salt to a medium bowl and whisk to combine.
- Add the dough hook to the stand mixer and add half the flour mixture to the bowl. Mix on low until it begins to combine with the yeast mixture.
- While mixing, pour in the milk followed by 1/4 cup of the melted butter. Allow it to mix for a few minutes.
- One at a time, add the eggs. Continue to mix until incorporated.
- Add the remaining flour mixture and mix until incorporated. The dough should be soft and just slightly sticky.
- Lightly coat a large bowl with nonstick cooking spray.
- Lightly flour a clean work surface. Transfer the dough to the surface and knead it lightly a few times. Pat it into a round ball.
- Transfer the dough to the bowl, cover it with a clean towel, and allow it to rest in a warm area for about an hour. The dough should almost double in size.
- When the dough has risen, sprinkle more flour on your work surface. Transfer the dough to the surface and punch it down a few times. Roll it out to a large oval, about 1/4-inch thick.
- Lightly coat a 9×5-inch loaf pan with nonstick cooking spray. Do the same in 3 wells of a muffin tin. Preheat your oven to 350°F (177°C).
- Combine the remaining 1/4 cup of melted butter with the remaining 1/4 teaspoon salt, garlic, and herbs.
- Use a biscuit cutter (4-5 inches in diameter) to cut rounds out from the dough. Brush the butter mixture over one side of each round and fold in half. One at a time, place the folded rounds in the loaf pan, pressed up against each other, rounded side facing up.
- Gather the dough scraps together and roll it out flat and continue cutting out rounds. Continue until there is no dough left.
- Gather the dough rounds that won’t fit in the loaf pan and place in the muffin wells (three rounds per muffin well).
- Brush any remaining butter mixture over the top of the dough, and in between the rounds. Sprinkle the top with a bit of sea salt.
- Bake for about 25 minutes, or until the tops turn lightly golden.
- Cool slightly before serving.
Notes
- For richer flavor, use unsalted butter and add salt to taste.
- To make ahead, prepare the dough and refrigerate overnight. Let it rise at room temperature before shaping and baking.
- Leftover bread can be stored in an airtight container at room temperature for up to 2 days or frozen for up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 10
- Sodium: 400
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Carbohydrates: 40
- Fiber: 2
- Protein: 5
- Cholesterol: 50