Parmesan Rosemary Pull Apart Bread
Servings: 25 Servings
Ingredients
- 4 ounces Parmesan cheese
- 4 ounces mozzarella cheese
- 3 tablespoons fresh rosemary
- 1 cup milk
- ½ cup water
- ½ cup unsalted butter divided; softened
- 4 tablespoons granulated sugar
- 4 ½ teaspoons rapid rise yeast 2 standard packets
- 2 teaspoons salt
- 4 cups all-purpose flour
Instructions
- Preheat oven to 350°F and spray a bundt pan with cooking spray.
- If needed cube the mozzarella and shred Parmesan cheeses and roughly chop the rosemary.4 ounces Parmesan cheese, 4 ounces mozzarella cheese, 3 tablespoons fresh rosemary
- Activate the yeast by placing the milk, water, sugar, and 4 tablespoons of butter into a small saucepan over low heat and allow butter to melt.1 cup milk, ½ cup water, 4 tablespoons granulated sugar
- After butter melts and liquid reaches 120 degrees Fahrenheit, remove from heat and pour into a heat-safe glass bowl. Add the yeast to the bowl and stir. The yeast should become foamy and light in color, this process normally takes ten 10 to 15 minutes.4 ½ teaspoons rapid rise yeast
- While yeast activates, use a spoon to combine flour and salt in the bowl of a stand mixer. After the yeast activates, add it to the flour and salt.2 teaspoons salt, 4 cups all-purpose flour
- Place the bowl on the stand mixer and use a dough hook to mix the dough on low speed for 1 to 3 minutes. Then increase to medium speed for additional 1 to 3 minutes.
- If necessary, stop and scrape the sides of the bowl to ensure all the flour gets incorporated. Once the dough begins to pull away from the sides of the bowl, remove it from the mixer and place it on a well-floured surface.
- Knead for approximately 8 minutes until dough is smooth and elastic.
- Tear the dough into 1 inch pieces and roll into balls and place the balls into a single layer in the bundt pan. Brush the dough with softened butter, then sprinkle with rosemary and Parmesan.
- Continue to layer the dough, butter, rosemary, and mozzarella and Parmesan cheeses until all the dough is used. Cover the pan with a clean kitchen towel and let rise for 30 minutes. The balls should double in size.
- After the dough has doubled, place the pan in the oven and bake for 25 to 30 minutes or until the bread is golden brown and the cheese is melted. Remove from the oven, and invert the pan (turn upside down) onto a cooling rack.
- Once you're able to remove it from the pan, serve warm. Store leftovers in an airtight container for up to three days.
Notes
The calories listed are an approximation based on the ingredients and a serving size of 1 Parmesan rosemary yeast roll. Actual calories will vary.
The pull apart bread can be stored in a sealed container for about 3 days.
Nutrition Facts
Parmesan Rosemary Pull Apart Bread
Serving Size
0.5 cup
Amount per Serving
Calories
152
% Daily Value*
Fat
6
g
9
%
Saturated Fat
4
g
20
%
Trans Fat
0.1
g
Polyunsaturated Fat
0.3
g
Monounsaturated Fat
2
g
Cholesterol
18
mg
6
%
Sodium
321
mg
13
%
Potassium
52
mg
1
%
Carbohydrates
18
g
6
%
Fiber
1
g
4
%
Sugar
3
g
3
%
Protein
5
g
10
%
Vitamin A
202
IU
4
%
Vitamin C
0.1
mg
0
%
Calcium
94
mg
9
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
