• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Sweet N Sassy Eats logo

  • Recipes
  • About

Savory Pull-Apart Rolls

Jump to Recipe Print Recipe
Sweet N Sassy Eats - Savory Pull-Apart Rolls - main
This savory pull-apart roll recipe will be a hit in flavor and in appearance, always a winner at your holiday table!

For as long as I can remember my family has been enjoying our Orange Glazed Dinner Rolls for every special occasion/ holiday meal. This Christmas I decided that this year I would switch it up a bit. I wanted it to be something that resembled a Christmas Wreath to help the whole meal look extra festive. So I took the idea of “sticky buns” or “monkey bread” that is a sweet, sticky cinnamon roll round shape loaf that has individual pieces you can pull-apart and share with your friends and family. With that concept in mind, I grabbed a bunch of fresh herbs, cheese and cranberries to help make my vision come to life.

  • Sweet N Sassy Eats - Savory Pull-Apart Rolls - toppings
  • Sweet N Sassy Eats - Savory Pull-Apart Rolls - total

You can totally mix up the fresh herbs, cheeses, and dried fruit (you can even add chopped nuts), to coordinate with your meal or with what you have on hand!  Make a little garlic butter to dip and BAM! So delicious!

This masterpiece is super simple to put together, but will amaze everyone at your table. 

Sweet N Sassy Eats - Savory Pull-Apart Rolls - Close up

Tips:

  • To watch a video on me making the dough, check out this recipe: Orange Glazed Dinner Rolls
  • To make sure your dough balls are equal, weigh your dough and then break it up into 24 even parts before shaping them.
  • Make sure that when you are layering each roll that you alternate which flavor you put down so that the same flavor doesn’t touch the other.  
  • If making your dough from scratch intimidates you, you could use a frozen pre-made dough like Rhodes Rolls
  • Make sure you have a good thermometer, so you can check the internal temperature and know for sure when your wreath is cooked through. I use my Thermapen MK4 to check the temp. I aim for a 185 degrees internal temperature. If your budget isn’t quite ready for that one, I also recommend their ThermoPop, it is very accurate but just takes slightly longer to read the temperature.

I made a simple ranch dip to allow my guests to dip their rolls into if they’d like.  You can also do a marinara sauce, a hummus, garlic butter … the possibilities are endless.

I am so excited to see these beauties show their faces on your holiday dinner table! Make sure to let me know if you try it out!

  • Sweet N Sassy Eats - Savory Pull-Apart Rolls - 5
  • Sweet N Sassy Eats - Savory Pull-Apart Rolls - 1

Savory Pull-Apart Rolls

This savory pull-apart roll recipe will be a hit in flavor and in appearance, always a winner at your holiday table!
0 from 0 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: bread, dinner rolls
Prep Time: 15 minutes
Cook Time: 10 minutes
Rising Time: 6 hours
Total Time: 25 minutes
Servings: 24 Rolls
Calories: 164kcal
Author: Kristi Shields

Ingredients

Rolls

  • 1 pkg Yeast + 1 Tbsp of warm water
  • 1.5 cups Scalded Milk I use whole milk
  • 1/2 cup butter (use cold salted)
  • 1 tsp kosher salt
  • 1/2 cup sugar
  • 2 whole eggs beaten
  • 5 cups flour (plus more for kneading etc)

Herb & Seasonings

  • 2 tsp Garlic minced
  • 1/2 cup Butter, salted melted
  • 1/2 cup Chives, fresh minced
  • 1/2 cup Parsley, fresh chopped
  • 1/2 cup Sharp Cheddar Cheese shredded
  • 1/2 cup Parmesan Cheese shredded
  • 1/2 cup dried cranberries to taste

Instructions

  • Add yeast to mixing bowl with 1 Tbsp warm water (I also like to add a sprinkle of sugar to help activate the yeast).  Put to the side and allow yeast to bloom.
  • Over the stove scald the milk. (Cook milk on medium, until just before it boils, whisk milk to keep a film from forming. Once scalded, remove from heat and add butter. 
  • Once the milk has cooled to room temperature, add sugar, salt & eggs to milk and whisk.  Then pour into mixing bowl with yeast, whisk to combine.
  • Slowing add flour; once dough becomes too thick to mix with electric mixer, pour out onto a floured counter and knead until smooth dough forms.  Still slightly sticky but not too sticky.
  • Grease mixing bowl, place dough back in and grease the top of the dough, then cover and place in refrigerator. Allow to rise for at minimum 4hrs, but I prefer overnight.
  • Once it has completed it’s rise, remove from fridge.  Pour dough out onto a floured surface.  Knead a few times to get a smooth ball.  Separate into 24 even pieces and gently form into round balls.
  • Grease a non-stick bundt pan. Mix minced garlic into melted butter. Dunk each dough ball into the garlic butter then into desired herb, cheese or dried fruit. place into bundt pan and alternate each flavor.
  • Once all are in the bundt pan, cover with a cloth and allow to rise for 2hrs.
  • Preheat oven to 350 degrees. Brush with melted butter and bake 15-20 minutes or until cooked through. Use an instant-read thermometer, rolls are cooked perfectly once they reach an internal temperature of 185 degrees.  Remove from oven, place a thin spatula in the side to loosen from bundt pan while still warm. Place a serving platter on top of the pan and then flip the bundt pan over and hopefully, it releases from the pan. 
  • Serve with a dip of choice in the center.

Nutrition

Calories: 164kcal | Carbohydrates: 14g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 26mg | Sodium: 320mg | Potassium: 58mg | Sugar: 7g | Vitamin A: 440IU | Vitamin C: 2.2mg | Calcium: 80mg | Iron: 0.6mg
error
fb-share-icon
fb-share-icon
Previous Post: « Christmas Smoked Prime Rib
Next Post: Christmas Salad »

Reader Interactions

Trackbacks

  1. The Best Cinnamon Rolls | Sweet N Sassy Eats says:
    September 23, 2019 at 10:08 PM

    […] adjustments.  I’ve also made it more savory with garlic, herbs, and cheese – check out my Savory Pull Apart Rolls.  Really the sky’s the limit with this dough recipe!  So go ahead and be […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Pages

  • About
  • Account
  • Cart
  • Online Courses & Digital Downloads
  • Privacy Policy
  • Turkey Master Class
  • Will Travel for Food

Instagram

sweetnsassyeats

FOOD IS MY LOVE LANGUAGE
Helping YOU be successful at cooking
Will Travel for food
Founding Affiliate @jifulife
Fam Adv @oureveryday.adventure

Kristi Shields
Asian Noodle Salad (La Bou Copy Cat) P54.5 C51.8 F Asian Noodle Salad
(La Bou Copy Cat)
P54.5 C51.8 F9.9 CAL518
One of my favorite places to go to eat when I’m home in Northern California is La Bou. They have a ton of different salads, soups and sandwiches to enjoy and i always have to go a couple times to be able to get all my favorite menu items. One of those it their Asian Noodle Salad. It doesn’t typically come with chicken but i added that to it to complete the meal. I have no clue if this is close to their recipe but to me it tastes close to it! If you have room in your macros/ calories, add some chopped peanuts when you enjoy! This should be enjoyed COLD, i don’t know if it would be as good if it’s warm. 
* 8 Oz soba noodles (buckwheat, uncooked)
* 1 cup broccoli (cut bite size)
* 1/2 cup sugar snap peas (cut in thirds)
* 1 red bell pepper, thinly sliced 
* 3 green onions, diced
* 1/4 cup cilantro
* 20 Oz cooked boneless skinless chicken breast
Dressing:
* 1/4 cup liquid aminos (or soy sauce)
* 2 Tb rice vinegar
* 2 Tb Mirin
* 1 Tb sesame oil
* 1 Tsp minced ginger
* 1 tsp minced garlic 
* 1 tsp siracha 

1. Bring a large pot of water to boil (no salt). Add the noodles and cook according to the package instructions.
2. Drain and rinse with cold water.
3. Boil more water and salt the water this time. Add broccoli and sugar snap peas. Cook for 2 min and remove to an ice bath to stop the cooking process. 
4. Blend the dressing ingredients together. Then toss half the dressing with the noodles and the other half with the green veggies.
5. Assemble your bowls. Weigh the dressed noodles and divide by 4. Then put that amount in each bowl. Do the same with the green veggies.
6. Divide out the red bell peppers amount the bowls, and 5oz of chicken per bowl. Then too with green onions and cilantro. 

Let me know if you end up making this! We love it! If you don’t like a little heat, then omit the siracha, but it’s only mildly spicy. #ifitfitsyourmacros #ihmloveyourbody @iheartmacros @lilmissmittsgetsfit
Bruschetta Chicken Zoodle Bowl P57 C11.2 F8.5 CAL3 Bruschetta Chicken Zoodle Bowl
P57 C11.2 F8.5 CAL367

For all you doing the @iheartmacros challenge or just trying to eat healthy in 2021, check out my recipe! Love carb & low fat, HIGH protein! 

Here is the recipe! 
Serves 6

For the Bruschetta Topping
•6 tomatoes (seeded and diced)
•1/2 lemon (juiced)
•1 clove garlic (minced)
•1/2 small red onion (minced)
•8-12 large basil leaves (rolled up and sliced into thin ribbons, plus more for serving)
•salt + pepper (to taste)
•1/4 cup Parmesan cheese (grated)
To complete the bowl:
•4 medium zucchini (spiralized)
•4 TB Balsamic glaze 
•6 Tb Parmesan Cheese
•36 oz grilled chicken (from bulk chicken)

1.Make Bruschetta topping by tossing ingredients together and allow to marinate together in the fridge)
2.Divide up the raw “zoodles” into each serving container. Top with 6 oz of grilled chicken.
3.Dived the Bruschetta topping between each container.
4.Drizzle with 2 tsp of Balsamic Glaze and 1 Tb Grated Parmesan Cheese

Enjoy cold for crisp zoodles, or warm up covered for a slightly steamed softer zoodle.

#ihmloveyourbodychallenge #ifitfitsinyourmacros #macroprepping
Put together a little Surf n’ Turf Charcuterie Put together a little 
Surf n’ Turf Charcuterie Board 
for Christmas Dinner today! 

It consisted of:
- Smoked Reverse Seared Ribeye
- Shrimp 🍤 cocktail 🍸
- an assortment of Cheeses
- roasted sweet potato slices
- blanched asparagus
- broccoli
- fig “salami”
- fruit & veggies
- condiments
- crackers & bread
My kids always love a good Charcuterie Board and the adults are always wowed by them! It’s a #dinnerwin & a #winwin all around! 

 
#christmasdinner #charciterieboard #ribeye #surfnturf #nomnom #holidaydinner
Today I’ll be starting the dough for our familie Today I’ll be starting the dough for our families favorite dinner rolls. This is for a family who ordered them early and are celebrating Thanksgiving on Sunday. These rolls are probably the most nostalgic items from our family holiday dinners. I’ll put a link to the recipe in my profile, so you can bake them for your family this year! You’ll love these delicious orange glazed dinner rolls! My kids devour them! 

 https://sweetnsassyeats.com/orange-glazed-dinner-rolls/

#thanksgivingdinner #thanksgivingtradition #dinnerrolls
For my birthday today, I made 30 protein pancake p For my birthday today, I made 30 protein pancake portions for my friends and second family at @f45_training_farmington . I figure it was a better choice than chocolate cake! If you are doing the @iheartmacros #lhmloveyourbody challenge make these! They’ll fit in your macros and they are easy to meal prep! Recipe and macros on the last photo, swipe over to check it out! #proteinpancakes #nomnom #macrocounting #macrofriendlyrecipes #healthyeating.  Oops the CAL on the syrup are 117 not 201 🤣
This one has to be a recipe I’m most excited abo This one has to be a recipe I’m most excited about! If you are from Northern California and love LaBou {like me} then you’re gonna love this recipe! It tastes just like their Asian Noodle salad! 😋 

Cold buckwheat noodles in a mildly spicy Asian sea same dressing with crisp veggies! I added chicken to bump up the protein, and bam! A delicious balanced and healthy meal! Swipe for the recipe! @iheartmacros @shields_word #ihmloveyourbody
Another delicious meal prep for the #ihmloveyourbo Another delicious meal prep for the #ihmloveyourbody challenge!!

Swipe over to snag the recipe! @iheartmacros
White Bean Chicken Chili CAL 222 P28.9 C20.5 F2.7 White Bean Chicken Chili
CAL 222 P28.9 C20.5 F2.7
(per serving w/ topping)
Recipe in stories and next slide on post.

Made this delicious healthy chili for dinner tonight and for some meals this week. This is week 2 of our #ihmloveyourbody challenge! Even with attending a family wedding we’ve been able to stay on track! 

So excited to make real changes towards our heath goals! Thank you @iheartmacros for this awesome challenge! 

This recipe was even popular with my kids! #winning It’s also freezer friendly! 💥
The most delicious gelato flavor i got at @buoniss The most delicious gelato flavor i got at @buonissimo_gelato in Sayulita! It is Pineapple Basil 🤯 #pineapplebasil #gelato #buonissimo #nombom #sayulita
Enjoyed a delicious dinner seaside in Punto Mita t Enjoyed a delicious dinner seaside in Punto Mita today! What a delicious ending to a great day of exploring the cute towns up the coast! #freshlobster #shrimpbrochetta #seasiderestaurant #nomnom #goodeats #puntodemita
More... Follow

Categories

  • All Recipes
  • Appetizers
  • Breads
  • Dairy Free
  • Desserts
  • Entree
  • Gluten Free
  • Holiday Meals
  • Keto
  • Paleo
  • Salads
  • Side Dish
  • Soups
  • Uncategorized
  • Veggies
  • Will Travel for food

Recent Posts

  • Sourdough Bagels, don’t do store-bought again!
  • Sourdough Crepes; a perfect use for your discard!
  • Sourdough Starter, what is it good for?
  • Clam Chowder, a secret family recipe
  • TURKEY MASTER CLASS

Copyright © 2021 · Sweet N Sassy Eats · Log in
Posts may contain affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.