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!
Prep Time 15 minutes
Cook Time 10 minutes
Rising Time 6 hours
Total Time 25 minutes
Servings 24 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
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.
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