Thursday, February 28, 2013

Garlic Parmesan Pull Apart Bread

We love bread in this house! Did you know my husband grew up on bread and butter sandwiches? He can be very picky. :) My husband enjoys any time I make bread and he gave great reviews on this bread.

My aunt recently gave me these mini loaf pans and I hadn't used them yet. I thought this would be a perfect recipe to use them for. I halved this recipe and it was perfect for the two of us to have enough for dinner and leftovers.
Can you tell how much thse rolls rose? Once I put them in the oven they puffed up even more! I had to cover them up with foil pretty early on but they came out great!
 You can see it much better in this picture how much they poofed up out of the pan! These were simple to make but just make you sure allow the time for them to rise.  We enjoyed these with stuffed shells.

Garlic Parmesan Pull Apart Bread
Source: Melissa's Southern Style Kitchen

16 frozen white dinner rolls [I used Rhodes]
1 stick of melted butter
2/3 plus 1/4 cup of grated parmesan-romano cheese [divided]
1 tsp. dry parsley flakes
1 tsp. garlic powder
1/2 tsp. salt
1/2 tsp, dried basil/Italian seasoning
1/2 tsp. onion powder

Remove the frozen dinner rolls from the freezer and place onto a plate. Cover loosely with plastic wrap and allow the rolls to sit on the counter for 45 minutes or so, until the rolls have thawed enough to cut.
Place the rolls onto a cutting board, and using a sharp knife, cut each roll into quarters. 
Melt one stick of butter in the microwave,  stir the melted butter and seasonings together until blended.

Add the quartered rolls to the butter, and toss gently to coat. Bread dough is sticky, so, you may need to use your hands to gently pull them apart if necessary. You don't want the dough to form clumps, or it will effect how it bakes. This is really the only way to mess-up this recipe....very important! Next, add 2/3 cup of grated parmesan-romano cheese reserving the rest for the top. Toss until each piece is coated.
You can bake this bread in any shape you like. Layer the dough quarters evenly in a 9x3x2 inch loaf pan sprayed with cooking spray. The dough pieces naturally stick together due to the butter and cheese, but, gently pull apart any clumps of dough. We want to be certain the bread bakes evenly. Sprinkle the remaining 1/4 cup of cheese on top and a sprinkle of parsley for color.
Cover the pan loosely with plastic wrap that has been sprayed with cooking spray. This will keep the bread from sticking to the plastic wrap as it rises.  Allow to rise in a draft free, warm place for 2-2 1/2 hours. Then, remove the plastic wrap, and place into a 350 degree preheated oven.
Bake at 350 degrees for 18 minutes, then check the top. If baking in a loaf, you may need to lay a piece of aluminum foil over the top of the bread to prevent the cheese and butter on top from over browning. Continue to bake the bread for another 5-7 minutes, until the center is completely done. Approximately, 23-25 minutes total, depending on your oven. Test the center of the rolls using a cake tester, or toothpick to be certain the bread is cooked all the way through before removing it from the oven.  
 Yield: one loaf or 16 servings [4 pieces]

No comments: