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Cheesy Garlic Pull Apart Bread

Helen T. Patterson
Soft, fluffy, and buttery, this garlic and herb pull-apart bread is the ultimate side dish.
Made with a yeast dough, brushed with herb butter, and topped with optional cheese, it bakes into golden rolls that pull apart effortlessly.
Perfect for sharing, it pairs beautifully with grilled dishes, soups, or hearty salads.
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Prep Time 25 minutes
Cook Time 25 minutes
Rising Time 1 hour 10 minutes
Total Time 2 hours
Course Appetizer, Side Dish
Cuisine Comfort Food, International
Servings 8

Equipment

  • 1 large mixing bowl
  • 1 Dough Scraper or Sharp Knife
  • 1 11-inch (28 cm) Round Baking Pan
  • 1 pastry brush
  • Measuring Cups and Spoons

Ingredients
  

For the Dough:

  • 450 g 3 ⅔ cups all-purpose flour
  • 7 g 1 sachet dry yeast
  • ½ teaspoon sugar
  • 90 ml 6 tablespoons lukewarm water
  • 160 ml ¾ cup lukewarm milk
  • 1 ½ teaspoons salt
  • 30 g 2 tablespoons olive oil
  • 1 teaspoon fresh chopped herbs

For Brushing & Filling:

  • 140 g ⅔ cup herb butter, softened
  • 1 teaspoon fresh chopped herbs
  • 70 g ⅔ cup grated cheese (optional)

Instructions
 

  • Activate the Yeast: Begin by preparing the base of your dough. In a small bowl, mix the lukewarm water, sugar, and dry yeast together.
    Stir lightly and let it sit for about 5–7 minutes, until a foamy layer appears on the surface.
    This step proves that the yeast is active and will help your bread rise properly.
    If the mixture doesn’t bubble, start again with fresh yeast to ensure success.
  • Combine Wet and Dry Ingredients: In a large mixing bowl, add the flour and salt.
    Create a small well in the center and pour in the yeast mixture, lukewarm milk, olive oil, and chopped herbs.
    Using a wooden spoon or your hands, gradually bring the ingredients together until they form a sticky dough.
    The warmth of the milk and water helps the yeast activate, while the olive oil ensures a tender crumb.
  • Knead the Dough Thoroughly: Transfer the dough onto a lightly floured surface and knead it for 8–10 minutes.
    Push the dough forward with the heel of your hand, fold it back over itself, and turn it slightly each time.
    The dough should become smooth, elastic, and no longer sticky. If it feels too wet, add a sprinkle of flour; if too dry, work in a teaspoon of water at a time.
    Kneading is crucial because it builds gluten, which gives the bread its structure and airy texture.
  • First Rise – Let the Dough Rest: Shape the kneaded dough into a round ball and place it into a lightly oiled bowl.
    Cover the bowl with a clean kitchen towel or plastic wrap. Allow it to rise in a warm, draft-free spot for about 45 minutes to 1 hour, or until it has doubled in size.
    This resting period develops flavor and creates the light, fluffy base for the bread.
  • Prepare the Baking Pan: While the dough is rising, generously grease your 11-inch (28 cm) baking pan or springform pan with about 40 g of herb butter.
    Spread it evenly over the bottom and sides so that the rolls won’t stick and will bake with a flavorful buttery crust.
  • Divide the Dough into Portions: Once the dough has doubled, punch it down gently to release the air.
    Transfer it back to a floured surface and knead briefly, just enough to tighten its structure.
    Using a dough scraper or sharp knife, cut the dough in half. Cut each half again, and continue dividing until you have 26–30 small, equal portions.
    This size ensures that each ball bakes evenly and creates the pull-apart effect.
  • Shape the Dough Balls: Take each portion and roll it gently between your palms to form smooth, round balls.
    Aim for uniform size so they bake evenly. Place the balls side by side in the buttered pan, arranging them closely together but not pressing down too hard.
    As they rise again, they’ll puff up and touch, creating the signature pull-apart look.
  • Second Rise – Proof the Dough Balls: Cover the pan loosely with a towel and let the shaped balls rise for another 20–25 minutes.
    This second proofing helps them expand and become extra light and fluffy once baked.
    Meanwhile, preheat your oven to 360°F (180°C) so it’s fully heated by the time the bread is ready to bake.
  • Brush with Butter: Melt the remaining herb butter until it’s just softened and spreadable (not too hot).
    Using a pastry brush, carefully coat the tops of the dough balls with the melted butter.
    This not only adds flavor but also encourages a golden-brown crust.
  • Bake the Bread: Place the pan into the preheated oven and bake for 20 minutes. At this stage, the bread should be lightly golden.
    Remove it briefly, sprinkle the tops with fresh herbs and grated cheese (if using), then return it to the oven for an additional 5–10 minutes, or until the cheese melts and the tops turn deep golden brown.
  • Cool Slightly Before Serving: Once baked, take the pan out of the oven and let the bread rest for about 5–10 minutes.
    This cooling time helps the texture settle and makes it easier to pull apart.
    Serve warm as a shareable side dish, perfect for dipping into soups, pairing with grilled meats, or enjoying as a snack.

Notes

  • Use lukewarm water and milk to activate yeast effectively.
  • Kneading is key—smooth, elastic dough gives fluffy bread.
  • Always allow enough rising time for a light texture.
  • Herb butter adds depth—use homemade or store-bought.
  • Cheese is optional but creates a richer, indulgent finish.
  • A springform pan or pizza tray works well for baking.
  • Serve warm for the best pull-apart texture.