Garlic Parmesan Pull-Apart Bread

Today I have for you a deliciously addicting bread. It’s the perfect accompaniment for any pasta dish or soup that you would normally serve with a side of garlic toast/bread. Only these are so much more fun to eat 😉

The original recipe calls for frozen dinner rolls but that just doesn’t cut it for me. I prefer to make as much from scratch as possible and my tried and true dinner roll recipe works beautifully here.

However, if you’re pressed for time, intimidated by the whole bread-baking process, etc., etc., feel free to use frozen rolls. Don’t worry, I won’t judge!

You could put these little tidbits of garlicky goodness over the top by stuffing a small cube of mozzarella cheese into each one before baking – in essence, making cheese bombs!! I’ve been wanting to do this myself but, oh, the calories!

Must. Not. Indulge!

You have two more options when making these:

1) Pile all the dough balls into a bundt pan.

2) Divide the dough balls between two 8- or 9-inch round cake pans.

Since I’m only baking for myself, I prefer method no. 2. What I do is place half the dough in the freezer (after kneading but before the first rise) and make only a single cake pan’s worth of bread and, of course, halving the topping ingredients.

However you choose to make these, be sure they make an appearance at your next pasta dinner table. You won’t be sorry!

INGREDIENTS:
For the dough
1 cup warm (∼100°F) water, divided
1½ tsp. yeast
2 TBS. sugar, divided
3 cups a/p flour, divided
3/4 tsp. salt
1 egg

For the topping
1/2 cup butter, melted
1 cup Parmesan cheese, divided
1½  tsp. garlic powder
1/2 tsp. onion powder
1/4 to 1/2 tsp. salt
1 tsp. dried parsley flakes
1/2 tsp. Italian seasoning

METHOD:
In a small bowl, combine 1/4 cup of the water with the yeast and 1/2 TBS. of the sugar; let sit until foamy. To the bowl of a stand mixer with the dough hook attached, add 2 cups of the flour, salt and remaining sugar. Stir in yeast mixture, egg, butter and remaining water. Allow the machine to knead the dough 5 to 7 minutes, adding in the last half-cup of flour as needed until dough is no longer sticking to the bowl. Remove dough from mixing bowl, knead a few times then place in a well-oiled bowl. Cover and let rise in a warm place until doubled in volume, about 1 hour.

Grease (or line with parchment paper) 2, 8″ round cake pans; set aside. In a large bowl, stir together topping ingredients, minus 1/2 cup of the cheese, you will use that for sprinkling over the rolls later. Divide dough into 64 (roughly) equal pieces, add a handful at a time into the bowl with the seasoned butter and toss to ensure all dough balls are generously coated and not sticking to each other. Divide the dough balls between the two pans, drizzle any leftover butter over the tops and sprinkle with remaining Parmesan. Cover with plastic wrap and let rise again until doubled. Bake rolls in a preheated 350°F oven for 20 minutes or until tops are golden brown.