Description
This Cheesy Garlic Pull-Apart Bread features soft, homemade rolls stuffed with gooey mozzarella cheese and coated in a flavorful herb and garlic butter. Perfect as an appetizer or side for any Italian meal, these pull-apart rolls combine fluffy dough with cheesy goodness and a fragrant, savory coating.
Ingredients
Dough
- 3 1/4 to 3 3/4 cups all-purpose flour, divided
- 2 tablespoons sugar
- 1 packet instant yeast (1/4-ounce or 2 1/4 teaspoons)
- 1 teaspoon salt
- 3/4 cup milk
- 1/4 cup water
- 1/4 cup butter, room temperature
- 1 egg
- 8 ounces mozzarella cheese (not grated)
Coating
- 1/2 cup butter, melted
- 2 tablespoons grated Parmesan cheese
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons Italian herb seasoning
Instructions
- Mix dry ingredients: Combine 2 cups of the flour, sugar, instant yeast, and salt in the bowl of a stand mixer. Mix on low speed until ingredients are well blended.
- Warm liquids: In a microwave-safe bowl, combine the milk, water, and butter. Heat in 15-second increments on high until warm to the touch (120° to 130°F), ensuring butter is softened but not fully melted.
- Add liquids and egg: Pour the warm liquid mixture into the flour mixture, then add the egg. Mix using the paddle attachment for 2 minutes on medium speed, scraping the sides as needed.
- Add more flour: Add 1 cup of flour and beat on high speed for 2 minutes. If dough is too sticky, gradually add the remaining flour just until it forms a ball.
- Knead the dough: Lightly flour a countertop. Knead the dough by hand until smooth, elastic, and it springs back when pressed lightly with two fingers, about 6 to 8 minutes. Alternatively, use a dough hook on the stand mixer for this step.
- Rest the dough: Cover the dough with a towel and let it rest for 10 minutes to relax the gluten.
- Prepare pan and cheese: Lightly grease a 10-cup bundt pan with nonstick spray. Cut the mozzarella cheese into 32 small cubes.
- Shape rolls: Divide the dough into 32 equal pieces. Wrap each piece of dough around a cube of mozzarella, fully enclosing the cheese to form balls.
- Make coating: In a small bowl, mix the melted butter, grated Parmesan cheese, garlic powder, and Italian herb seasoning.
- Coat and arrange rolls: Dip each dough ball into the butter mixture, then place it into the prepared bundt pan. Pour any remaining butter mixture over the top. Cover the pan with a towel.
- Proof the rolls: Allow the dough balls to rise in a warm place until doubled in size, about 45 minutes.
- Bake: Preheat the oven to 375°F. Bake the rolls for 25 to 30 minutes until golden brown and cooked through.
- Cool and serve: Let the bread cool in the pan for 5 minutes, then invert the bundt pan onto a serving plate. Serve the cheesy garlic pull-apart bread warm.
Notes
- Make sure the milk and water are warm but not hot to activate yeast properly without killing it.
- Kneading by hand or mixer dough hook is interchangeable based on your kitchen tools.
- Use fresh mozzarella cheese for the best melting and creamy texture inside the rolls.
- Try additional herbs like fresh parsley or basil in the butter coating for extra flavor.
- These rolls are best enjoyed the day they are made but can be reheated gently.
- Prep Time: 2 hrs
- Cook Time: 30 min
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
