Garlic-Parmesan Cheese Pull-Apart Bread

Name: Garlic-Parmesan Cheese Pull-Apart Bread
Prep time: 3 h
Cook time: 25 min
Total time: 3 h 25 min
Yield: 64 pieces, 16 serving(s)
Ingredients: 16 frozen white dinner rolls; 1/2 cup butter, melted; 1 teaspoon dry parsley flakes; 2/3 cup grated parmesan-romano cheese mix, plus; 1/4 cup grated parmesan-romano cheese mix (divided); 1 teaspoon garlic powder; 1/2 teaspoon salt; 1/2 teaspoon dried basil or 1/2 teaspoon italian seasoning; 1/2 teaspoon onion powder

Submitted by Karen E.

"This pull apart cheese bread is the savory cousin to monkey bread. Frozen dinner rolls, butter, cheese and garlic.....well, that just about sums it all up! I baked it in a standard size loaf pan to resemble a loaf of bread, but you can make this bread into any shape you like. (Read for other options at the very end of the recipe). It's especially good with a warm marinara sauce for dipping, or a cheese fondue, or simply on its own."

Download

Ready In:: 3hrs 25mins
Ingredients:: 9
Yields:: 64 pieces
Serves:: 16

ingredients

16 frozen white dinner rolls
¹⁄₂ cup butter, melted
1 teaspoon dry parsley flakes
²⁄₃ cup grated parmesan-romano cheese mix, plus
¹⁄₄ cup grated parmesan-romano cheese mix (divided)
1 teaspoon garlic powder
¹⁄₂ teaspoon salt
¹⁄₂ teaspoon dried basil or 1/2 teaspoon italian seasoning
¹⁄₂ teaspoon onion powder

directions

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 30-45 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 the pieces apart if necessary. You don't want the dough to form clumps, or it will affect how it bakes. 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, but I usually use a loaf pan. Layer the dough quarters evenly in a standard 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 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°F preheated oven.
Bake at 350°F 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 while the inside of the loaf fully bakes. 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. My favorite way to serve this bread? Straight from the pan piping hot!
Cook's note:
If you're someone who loves for all of the rolls to have that crispy golden top, bake the bread in a round 9 inch spring form or pie pan. Follow the same preparation method and bake for around 22-24 minutes until golden and cooked through.
Additional baking options:
Bundt pan.
Divide the dough between 2 loaf pans.
Individual size in standard muffin cups (4 pieces in each).
8x8 baking dish.
9 inch round spring form or pie pan.
8 inch tart pan.