pull apart

These homemade Garlic Rolls are baked until crusty on the outside and soft on the inside that&#x27;s slathered with garlicky butter and parsley.

Savory Garlic Rolls

active dry yeast

water

sugar

bread flour

Tablespoons butter

milk

salt

Parmesan cheese

Tablespoons room temperature butter

garlic

flat leaf parsley

salt and pepper

Mix together the yeast and water. Measure 1/3...

Mix together the yeast and water. Measure 1/3 cup of sugar and add 2 Tablespoons from the measured sugar to the bowl. Whisk these together until the yeast is dissolved. Let the yeast stand for about 10 minutes.

Stir one cup of the flour into the...

Stir one cup of the flour into the yeast mixture. Set this aside.

In the bowl of a stand mixer or...

In the bowl of a stand mixer or in the food processor, add 2 cups of flour, the rest of the sugar, melted butter, milk, and salt.

Process until the dough comes together. Add 1/4...

Process until the dough comes together. Add 1/4 cup of flour until the dough comes away from the sides of the bowl. You may have some flour left over.

Put the dough in a bowl coated with...

Put the dough in a bowl coated with cooking spray. Cover the bowl with plastic wrap and let the dough rise and double about 2 hours.

While the dough is rising, make the garlic...

While the dough is rising, make the garlic butter. Mix together the butter, garlic, parsley, and season with salt and pepper.

Roll the dough out into a rectangle about...

Roll the dough out into a rectangle about 16 inches by 10 inches. Spread the dough with the garlic butter.

I used a pizza cutter to cut the...

I used a pizza cutter to cut the dough into strips.

Roll the strips up and put them in...

Roll the strips up and put them in the pan on their sides.

Cover the pan with a towel and let...

Cover the pan with a towel and let rise for about 45 minutes.

Once risen, sprinkle with grated Parmesan cheese.

Bake the garlic rolls in a preheated 375-degree...

Bake the garlic rolls in a preheated 375-degree oven for 15 to 20 minutes or until golden brown.

Dough adapted slightly from Molly Wizenberg

Cinnamon Pull-Apart Bread

unsalted butter

(446 g) unbleached all purpose flour, divided

(114 g) sugar

yeast

olive oil

sugar sugar

cinnamon

unsalted butter, room temperature

confectioners’ sugar

Make the dough

Combine milk and butter in glass measuring cup. Microwave on high until butter melts and mixture is just warmed to 120°F to 130°F, 30 to 45 seconds. (If you don’t own a microwave, gently heat the butter and milk together in a small skillet.) Place 1 cup (128 g) of the flour, the sugar, the egg and the salt in the bowl of a stand mixer fitted with the dough hook and mix on low speed. Slowly pour the warm milk and butter mixture into the bowl. Beat on low speed 3 minutes, stopping occasionally to scrape down sides of bowl. Touch the mixture to make sure it is just barely warm. Sprinkle yeast over top and stir. Add remaining 2 1/2 cups (318 g) flour to the mixing bowl. Continue beating on low speed until flour is absorbed, about 8 minutes. (Note: In the past, I have added more flour, about a quarter cup, but most recently I don’t add any more flour. The dough will not gather around the hook — it will look like a sticky mess — but after the two hour rise, it is surprisingly easy to work with.)

Let the dough rise

Lightly grease a large bowl with butter or oil. Transfer dough to bowl, turning to coat. Cover bowl with plastic wrap. Let dough rise in warm draft-free area until doubled in volume, about 2 hours.

Meanwhile, mix sugar and cinnamon in medium bowl. Punch down dough. Divide the dough in half. Roll each into a large rectangle about ½-inch thick. Spread 2 (or more) tablespoons butter onto each half, sprinkle with just enough cinnamon sugar to cover — you will have extra; don’t go overboard or you will have issues with the cinnamon and sugar oozing out during the baking — and roll into a log starting with the short side. Place each log seam side down on a baking sheet lined with parchment paper. Make cuts every couple of inches straight down leaving the last layer of the log intact. Gently pull the sections outward as pictured above. Let rise for about 40 to 45 minutes or until slightly puffed. Preheat the oven to 375 degrees.

Bake the loaves

 Brush the loaves with the beaten egg. Bake for 15 to 20 minutes or until golden — this may take more or less time depending on the size of your loaves and on your oven. Let cool slightly. Whisk the powdered sugar and milk together. Drizzle over top. Serve.

Cheesy Swiss Bacon Ranch Bread

(16-ounce) loaf soft French or Italian bread (not baguette)

unsalted butter, melted

1 (.4 to 1.0-ounce) packet buttermilk ranch dressing mix

Swiss cheese

bacon

Preheat the oven to 400°F. Line a baking sheet with a slicone baking mat or several layers of parchment papaer or aluminum foil. (This helps to keep the bread from getting too dark on the bottom and makes cleanup easier.)

In a small bowl, whisk together the butter and ranch dressing mix until smooth. Set aside.

Slice bread into about 16 1-inch pieces being cautious about not cutting all the way through the bottom of the bread.

Place the bread on the prepared pan. Using a pastry brush or spoon, spread the butter mixture on both sides of each slice of bread.

Cut Swiss cheese slices in half and place one piece in between each of the bread slices.

Cut bacon strips in half and then cut each half in half lengthwise - giving you 4 pieces of bacon from each slice. Place a strip on top of each slice of bread.

Bake for 20 to 25 minutes or until the bacon is crisp and the cheese is melted.

These light, buttery pull apart&nbsp;rolls are everyone's favorite.

Easy Fluffy Pull-Apart Whole Wheat Buttery Dinner Rolls

whole wheat pastry flour flour

all-purpose four

honey (divided)

butter (melted)

Combine 1/4 cup warm water, the yeast and 1 tablespoon honey in a small glass bowl. Stir to dissolve and let site 5 - 10 minutes or until water has risen and is light and foamy.

In the bowl off a stand mixer or other large bowl add the whole wheat pastry flour, all-purpose flour and salt.

In another bowl add the remaining 3/4 cup warm water, 1 tablespoon honey, the egg and 2 tablespoons melted butter. Stir to combine.

Add both water mixtures to the bowl with the flour. Using the dough hook (or a wooden spoon) knead the dough on medium speed for for about five minutes or until the dough comes together and begins to form into a ball. The dough will be very wet and sticky.

Remove the dough from the bowl and either rub the bowl with olive oil or spray with cooking spray. Return the dough to the bowl, cover and place in a warm place for 25 minutes.

After 25 minutes grease a square baking dish or pie plate (I used an 8x8 dish, but 9x9 would work too). Flour your hands and punch the dough down. Place the dough on a well floured surface and divide into 9 even balls. You may need to add more flour to prevent the dough from sticking, but try and use as little flour as possible. Place the balls in 3 even rows in the baking dish and cover the dish with with a damp towel or plastic wrap that has been sprayed with cooking spray (so the dough does not stick to the plastic wrap).

Preheat the oven to 400 degrees F.

Allow the rolls rise for 15 to 25 minutes or until the dough balls are round and popping out of the pan. Once the rolls are ready to go melt the remaining 2 tablespoons of butter and carefully brush the tops of the rolls with the butter. Bake the rolls in the middle of the oven for 20 to 15 minutes or until lightly browned on top. Remove and serve immediately with a pat of butter.

Made to share, this cheesy beef mince tortilla pull-apart is all cooked in the one pan and is topped with creamy guacamole.

One-pan taco pull-apart

tbsp extra virgin olive oil

brown onion, finely chopped

garlic cloves, crushed

tsp cumin

tsp smoked paprika

oregano leaves

beef mince

tomato paste

can black beans, drained, rinsed

jalapeno

coriander

packet jumbo tortillas

sour cream,

tasty cheese

medium chunky salsa

x piquillo peppers, chopped

cherry tomatoes, quartered

avocados,

lime juice

coriander leaves

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5599487302001&=domain=taste

5348771529001-5599487302001

Looking for a new party food idea? This easy sausage roll showstopper takes finger food to the next level. Made with bought pizza dough, it's super easy to put together.

Pull-apart pigs in blankets recipe

pkts fresh pizza dough

bought garlic butter, melted

Italian seasoning

Plain flour, to dust

Tomato and basil pasta sauce, warmed

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5582674452001&=domain=taste

5348771529001-5582674452001

GARLIC PARMESAN PULL APART BREAD

can(s) refrigerated grands biscuits

stick(s) butter, cold

clove(s) garlic, minced

cup(s) grated parmesan cheese

teaspoon(s) italian seasoning, optional

Super Easy Garlic Pull Apart Bread

butter, melted

parsley flakes

garlic powder

garlic salt

white bread dough, thawed

In a small bowl, combine the butter, parsley, garlic powder and garlic salt.

Cut dough into 1-in. pieces; dip into butter mixture.

Layer in a greased 9 inch x 5 inch loaf pan.

Cover and let rise in a warm spot until doubled, about 1 hour.

Bake in preheated 350 F for 30 minutes or until golden brown.

Turn out onto serving platter.

Wild Garlic Bread Tear &amp; Share is an absolute delight.  Soft white bread dough rolled around wild garlic pesto and cheese, then baked in a tray for a pull-apart bread recipe that is very, very moreish!

Wild Garlic Bread Tear & Share

wild garlic pesto

mozzarella (grated)

strong white bread flour

Easy Blend Yeast

water (tepid)

Put the flour, yeast, sugar, salt and, 2 tbsp olive oil into a large bowl.  Add half the water and start to bring the dough together with your hands.

Continue to add the water until you have a soft dough.

Knead the dough for 10 minutes.

To make dough by hand

Put the flour,  2 tbsp of olive oil, salt, sugar, yeast, and water into the bowl of a stand mixer with a dough hook attached.

Put the mixer on low to start then when all the ingredients have combined, mix on medium for 5 minutes.

To make dough in a stand mixer

Tip into a clean, oiled bowl and cover with oiled cling film. Leave to rise for 1 1/2 to 2 hours or until doubled in size.

Prove the dough

Put the flour, yeast, sugar, salt, 2 tbsp olive oil, and water into the bread machine pan.

Follow the instructions for your own bread machine for white bread dough.  My Panasonic bread machine is &#039;Menu 16&#039; and lasts for 2 hours 20 minutes, this includes the proving time.

To make dough in a bread machine

Line the baking tin with baking parchment

Roll out the dough into a rectangle shape about  24 x 46 cm (9 x 18&quot;) and 1.5 cm (0.5 &quot;) thick.

Spread the Wild Garlic Pesto over the dough.

Cover the pesto with 75 g of grated cheese.

Roll the dough from the long side into a swiss roll shape.

Cut the dough into 4 cm (1.5 in) slice with a sharp knife and place close together, flat side up,  in a roasting tin or deep-sided baking tray.

Drizzle with the olive oil and scatter the remaining grated cheese over the top.

Cover and leave to prove for about 30 minutes or until doubled in size.

Bake in a pre-heated oven at 220C (200C Fan), 425F for 15-20 minutes until golden brown.

Leave for 20 minutes until the bread is cooled a little, then tear and share, the warm rolls.

To assemble the Wild Garlic Bread Tear &amp; Share

Craving cheesy, garlicky goodness? Try these pork pull-apart rolls, stuffed with tasty pork mince, bacon and melty cheese.

Cheesy Garlic Bread Pork Pull-Apart recipe

shortcut bacon, chopped

pork mince

(1 cup) tomato pasta sauce

white bread rolls,

soft butter

40.00 ml chopped parsley

(2 cups) grated melt or pizza cheese mixture

(1 cup) baby spinach leaves, shredded

A delicious recipe for Sourdough Discard Garlic Pull Apart Bread - a tasty and fun way to enjoy your garlic bread!

Sourdough Discard Garlic Pull Apart Bread

instant yeast

¾ cups + 2 Tablespoons all-purpose flour

(about ¾ cup) sourdough discard (unfed, at room temperature)

egg (lightly beaten)

parsley

Tablespoons unsalted butter (melted)

Tablespoons unsalted butter (softened)

Tablespoons fresh parsley or rosemary (chopped)

flaky sea salt (for topping)

Combine the warmed non-dairy milk, instant yeast, and sugar in the bowl of a stand mixer. Add the flour, sourdough discard, beaten egg, chopped herbs,  salt and garlic powder. With the mixer on low speed, slowly add 2 Tablespoons of melted butter. Increase speed to medium and mix until a shaggy dough forms.

Transfer the dough to a smooth work surface and knead until a smooth dough forms, about 3-4 minutes. The dough should be smooth and slightly tacky (but not sticky). If needed, add more flour or non-dairy milk (1 Tablespoon at a time) to reach your desired consistency.

Transfer the dough to a large greased bowl and cover with plastic wrap. Let rise for 60-90 minutes, or until doubled in size.

While the dough rises, make the topping. In a small bowl, combine the softened butter, chopped herbs and garlic powder. Mix until combined and set aside. Grease a 9x5-inch loaf pan and set aside.

After the rise, turn the dough onto a smooth work surface and divide into 12 roughly equal-sized pieces. This doesn&#39;t have to be exact and the irregularity is part of the charm of this bread. Flatten each piece with the palm of your hand into a rough circle about 4-inches in diameter, then generously spread with the butter mixture. Fold the piece in half, then transfer to the prepared baking pan with the fold-side down on the bottom of the pan. Repeat with the remaining pieces of dough, using nearly all of the butter mixture.

Cover the pan with plastic wrap and let rise 30-45 minutes until the dough is puffed. The dough should not rise above the edges of the loaf pan.

Preheat the oven to 375℉.

Brush the loaf with the remaining butter mixture and sprinkle with flaky sea salt.  Bake for 20-25 minutes until golden. Let the loaf cool in the pan for 10 minutes, then transfer to a cooling rack to cool fully. Serve while warm.

This pull-apart flauta ring is the perfect party appetizer that will have everyone reaching for seconds! The crispy flautas are stuffed with flavorful chicken and cheese and arranged in a beautiful ring. Just pull and dip for the ultimate snack experience.

Top 12 pull apart recipes from across the web

The most viewed pull apart recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Savory Garlic Rolls

Cinnamon Pull-Apart Bread

Cheesy Swiss Bacon Ranch Bread

Easy Fluffy Pull-Apart Whole Wheat ...

One-pan taco pull-apart

Pull-apart pigs in blankets recipe

GARLIC PARMESAN PULL APART BREAD

Super Easy Garlic Pull Apart Bread

Wild Garlic Bread Tear & Share

Cheesy Garlic Bread Pork Pull-Apart...

Sourdough Discard Garlic Pull Apart...

Pull-Apart Flauta Ring Recipe by Ta...

Top 12 pull apart recipes from across the web

The most viewed pull apart recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Savory Garlic Rolls

Cinnamon Pull-Apart Bread

Cheesy Swiss Bacon Ranch Bread

Easy Fluffy Pull-Apart Whole Wheat ...

One-pan taco pull-apart

Pull-apart pigs in blankets recipe

GARLIC PARMESAN PULL APART BREAD

Super Easy Garlic Pull Apart Bread

Wild Garlic Bread Tear & Share

Cheesy Garlic Bread Pork Pull-Apart...

Sourdough Discard Garlic Pull Apart...

Pull-Apart Flauta Ring Recipe by Ta...

The most viewed pull apart recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine