Sesame Herb Pull Apart Bread Recipes

PULL-APART HERB BREAD

Steps:

• In a 10-inch cast-iron or other ovenproof skillet, saute garlic in butter for 1 minute; remove from pan and set aside. Separate biscuits; cut biscuits in half horizontally. Place half in an even layer in skillet, overlapping as necessary. Brush with butter mixture; sprinkle with half of the cheese and herbs. Repeat. , Bake at 375° until golden brown, 20-25 minutes. Place pan on a wire rack; serve warm., .

SESAME HERB PULL-APART BREAD

Steps:

• In a small bowl, mix chives and parsley. In another bowl, mix basil, oregano and thyme. In a greased 10-in. fluted tube pan, sprinkle 1 tablespoon sesame seeds, 2 tablespoons fresh herbs and 1 teaspoon dried herbs., Arrange eight dinner rolls over herbs. Sprinkle with 1 tablespoon sesame seeds, 2 tablespoons of the fresh herbs and 1 teaspoon of the dried herbs. Drizzle with one-third of the butter. Repeat layers. Arrange remaining rolls over top; drizzle with remaining butter. Refrigerate, covered, 12-24 hours., Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake rolls, uncovered, 20 minutes. Cover loosely with foil; bake until golden brown, 10-15 minutes longer. Cool in pan 10 minutes before inverting onto a serving plate. Serve warm.

GARLIC AND HERB PULL APART BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as a Bundt® with cooking spray.
• In a bowl, mix together the melted butter, parsley, rosemary, basil, and garlic. Separate the biscuits, and dip each biscuit into the butter and herbs; place biscuits in a random pattern into the prepared pan. If there is any unused butter mixture, pour it over the biscuits.
• Bake in the preheated oven until the bread is browned and cooked through in the center, 15 to 20 minutes. Remove from oven, and invert the pan on a cutting board; the bread will fall out of the pan in one piece. Serve by pulling the bread apart into individual servings.

GARLIC AND HERB PULL APART BREAD

Steps:

• In a small bowl, mix the warm water, yeast and 1 teaspoon of the sugar. Set aside for about 5 minutes until the mixture starts to thicken and bubble slightly. (If the mixture does not start to thicken and bubble slightly, the yeast is not working. Check the expiration date on the yeast and start over.)
• In the bowl of a stand mixer fitted with the paddle attachment, stir together the egg, oil, salt and remaining 1/2 cup sugar until well combined. Mix in the cold water followed by the boiling water. Add the yeast mixture to the mixing bowl and stir until well blended. Add the flour and stir until it comes together into a shaggy dough, about 1 minute. Replace the paddle attachment with the dough hook and continue to knead until mostly smooth, about 3 minutes.
• Add the garlic, 2 tablespoons of the parsley and 1 tablespoon of the chives to the dough. Continue to knead until the dough is smooth and elastic, another 3 minutes, adding in the extra 1/2 cup flour or more as needed so the dough isn't too sticky. Transfer the dough to a large, oiled bowl. Cover with plastic wrap and let it rise in a warm spot until doubled in size, about 3 hours.
• Line an 8-inch round cake pan or baking dish with a sheet of parchment, allowing the excess paper to hang over the edges of the pan. Place a 2-to-3-inch biscuit cutter, sharp side down, in the center of the pan or dish and set aside.
• Mix the melted butter with the remaining 2 tablespoons parsley and 1 tablespoon chives in a large bowl. Cut the dough into strips and then cut each strip into 1-inch pieces. Roll a piece into a ball and transfer it to the bowl with the butter, turning to coat completely. Transfer it to the cake pan. Repeat with the remaining dough and butter mixture, surrounding the biscuit cutter completely with the balls. Drizzle any remaining butter from the bowl over the top. Cover and let rise for 1 1/2 hours at room temperature.
• Preheat the oven to 350 degrees F. Sprinkle the balls with the Parmesan. Place the pan of dough onto a baking sheet and bake until the top is golden brown and crisp, 35 to 40 minutes. Remove from the oven and let rest for 5 minutes.
• While the bread is resting, in a small saucepan, heat the marinara and half-and-half until it is warm. Transfer to a bowl for dipping. Transfer the bread to a serving platter with the side sprinkled with Parmesan facing up. Remove the biscuit cutter. Serve immediately with the creamy tomato dipping sauce.

SESAME PULL-APART

Steps:

• Spray bundt pan with non-stick cooking spray. Combine cheese and sesame seeds. Add 1/3 of cheese mixture to bundt pan and coat bottom and sides. Place 10 rolls in bottom of pan. Drizzle with half of the butter and sprinkle with half of the remaining cheese mixture. Repeat with remaining rolls. Cover with plastic wrap and let rise to 1-inch below the top of the pan. Remove wrap and bake at 350°F for 25-30 minutes. Cover with foil last 10 minutes of baking if necessary to prevent over browning. Invert pan immediately after baking and serve warm.

SAVORY PULL APART BREAD

Steps:

• In a small bowl, combine the parmesan cheese, sesame seeds and basil; sprinkle one-third in the bottom and up the sides of a greased 12-cup fluted tube pan. , Place half of the thawed rolls in pan; drizzle with half of the butter. Sprinkle with half of the remaining cheese mixture and bacon bits if desired. Arrange remaining rolls on top; drizzle with remaining butter. Sprinkle with remaining cheese mixture. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Bake at 350° for 20 minutes. Cover loosely with foil; bake 10-15 minutes longer.