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Garlic and Herb Loaded Pull-Apart Bread

Patricia Conte
Layered with rosemary, parsley, garlic and butter, this pull-apart bread is a dream come true when you're craving soft, flavorful carbs.
Course Bread


  • 1/4 cup warm water
  • 1/2 ounce dry active yeast
  • 3 cups flour plus extra for the work surface
  • 3 tablespoons sugar
  • 1-1/2 teaspoons salt
  • 1/2 cup milk
  • 1/2 cup melted butter divided
  • 2 eggs
  • 3 garlic cloves minced
  • 1 tablespoons fresh rosemary chopped
  • 1 tablespoon fresh parsley chopped
  • Nonstick cooking spray
  • Sea salt to sprinkle on top of the bread


  • 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 the nonstick cooking spray.
  • Lightly flour a clean work surface with a bit of the flour. 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 of the 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 9x5-inch loaf pan with the nonstick cooking spray. Do the same in 3 wells of a muffin tin. Preheat your oven to 350 degrees F.
  • Combine the remaining 1/4 cup of melted butter with the remaining 1/4 teaspoon salt, garlic, and the 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 (I used three rounds per muffin well) and place in the 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 the sea salt.
  • Bake for about 25 minutes, or until the tops turns lightly golden.
  • Cool slightly before serving.