This site is a repository of recipes that I have collected over the years and is simply a place for me to store them for my own use. Whenever possible the original source for the recipe has been listed, however sometimes this just isn't possible. It is not my intent to claim any of these recipes as my own. Full disclaimer is here.

Herb Pull-Apart Bread

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Prep Time: 10 Minutes
Start to Finish: 4 Hours 45 Minutes Servings: 12
3 tablespoons butter or margarine 1 teaspoon dried basil leaves
1 teaspoon parsley flakes
1/2 teaspoon dried thyme leaves
2 cloves garlic, finely chopped
24 balls frozen white dinner roll dough (from 3-lb package)

1. Spray 12-cup fluted tube cake pan (do not use 10-cup) with cooking spray. In 1-quart saucepan, heat all ingredients except roll dough over low heat, stirring occasionally, until butter is melted.
2. Place half of the frozen dough balls in pan. Generously brush butter mixture over dough in pan. Layer remaining dough balls in pan. Brush with remaining butter mixture. Cover; let stand in warm place about 4 hours or until double in size.
3. Heat oven to 350°F. Uncover loaf; bake 22 to 27 minutes or until bread sounds hollow when tapped and top is deep golden brown. Cool 5 minutes; turn upside down onto serving plate.
High Altitude (3500-6500 ft): No change. Nutrition Information Per Serving:
1 SERVING: Calories 220 (Calories from Fat 100); Total Fat 11 g (Saturated Fat 3.5g); Cholesterol 10mg; Sodium 690mg; Total Carbohydrate 27g (Dietary Fiber Og); Protein 4g

SUCCESS HINT
If you’re serving this bread warm, use a fork to pull the rolls apart. If you’re serving it cool, cut it into slices with a serrated knife.
TIME-SAVER
You can cut the rising time of the bread to about 1 hour if you follow the frozen dough package directions for the “speed method.-
Cut down on chopping time by using already-chopped garlic from a jar. You can find it in the produce section near me fresh garlic.

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1 thought on “Herb Pull-Apart Bread”

  1. Every year I forget that you aren’t supposed to thaw the dough. I did the same this year, and so I altered the recipe. I simply put the dough that had been thawed and rose according to the directions into muffin tins. Then I brushed the mixture from this recipe onto the rolls and baked them according to the package. I made two small muffin tins with one roll in each cup and 1 large muffin tin with two rolls in each cup. The smaller ones were almost too small and they got too brown on the bottom. The larger ones turned out perfect.

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