This recipe is a different type of pull-apart bread. Eat it by itself, dipped in marinara, or as part of a meal. For a different flavor, add sun-dried tomatoes, pesto, or an onion soup mix packet instead of the rosemary-garlic combo. —Christina Trikoris, Clarksville, Tennessee
Ingredients
- 3 teaspoons active dry yeast
- 1 teaspoon salt
- 5-1/4 to 6 cups all-purpose flour
- 1 cup water
- 1 cup butter, cubed
- 1/2 cup 2% milk
- 2 large eggs, room temperature
- flavoring :
- 1/2 cup butter, melted
- 6 garlic cloves, minced
- 2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
- 1 teaspoon salt
- 1 cup grated Parmesan cheese
Directions
- In a large bowl, mix yeast, salt and 2 cups flour. In a small saucepan, heat water, cubed butter and milk to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add eggs; beat on high 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
- Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down. Turn onto a lightly floured surface; shape into 1-1/2-in. balls. Combine melted butter, garlic, rosemary and salt. Dip 10 dough balls into butter mixture. Place in a greased 10-in. fluted tube pan; sprinkle with a scant 1/4 cup Parmesan cheese. Repeat with remaining balls and Parmesan cheese. Drizzle with any remaining butter mixture. Cover and let rise until doubled, about 45 minutes. Preheat oven to 350°.
- Bake for 55-70 minutes or until golden brown and a thermometer reads 200°. Cool for 10 minutes before inverting onto a serving plate. Serve warm.
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