Herbed Monkey Bread
Transform your dinner table with this irresistible Herbed Monkey Bread—a savory twist on the classic pull-apart bread. Made from fluffy, golden dough balls coated in a fragrant medley of fresh parsley, rosemary, thyme, and garlic butter, this bread is layered with melted Parmesan cheese for an herby, cheesy indulgence. Perfect as a shareable appetizer or a complementary side to soups and salads, this recipe offers a show-stopping centerpiece straight from your bundt pan. With minimal prep and a beautifully aromatic finish, herbed monkey bread is both crowd-pleasing and easy to make, ensuring it becomes a favorite for everything from casual family dinners to festive gatherings. Serve warm for the ultimate soft, flavorful experience!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 1 teaspoon Salt
- 2.25 teaspoons Instant yeast
- 1.25 cups Warm water
- 6 tablespoons Unsalted butter
- 3 tablespoons Fresh parsley, chopped
- 1 tablespoon Fresh rosemary, finely chopped
- 1 tablespoon Fresh thyme, chopped
- 3 cloves Garlic, minced
- 0.5 cups Parmesan cheese, grated
- 1 tablespoon Olive oil (for greasing)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, sugar, salt, and instant yeast.
Gradually add the warm water to the dry ingredients, mixing until a sticky dough forms. Continue kneading the dough on a floured surface for 8-10 minutes until it becomes smooth and elastic.
Lightly grease a clean bowl with olive oil and place the dough inside. Cover with a damp cloth and let it rise in a warm place for about 1 hour, or until doubled in size.
Melt 4 tablespoons of butter in a small saucepan over low heat. Stir in the chopped parsley, rosemary, thyme, and minced garlic. Remove from heat and set aside.
Once the dough has risen, punch it down and divide it into small balls, roughly 1 inch in diameter.
Dip each dough ball into the herbed butter mixture, ensuring they are fully coated, and layer them into a greased bundt pan.
Drizzle any remaining herbed butter over the top of the dough balls and sprinkle evenly with grated Parmesan cheese.
Cover the bundt pan with plastic wrap and let the dough balls rise for another 30 minutes until puffed.
Preheat the oven to 375°F (190°C).
Bake the monkey bread in the preheated oven for 35-40 minutes, or until golden brown and cooked through. The internal temperature should reach approximately 190°F (88°C).
Allow the bread to cool in the pan for 5 minutes, then invert it onto a serving plate. Serve warm.
Nutrition Facts
Calories |
2332 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.4 g | 130% | |
| Saturated Fat | 52.5 g | 262% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 226 mg | 75% | |
| Sodium | 3067 mg | 133% | |
| Total Carbohydrate | 306.7 g | 112% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 26.0 g | ||
| Protein | 57.8 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 554 mg | 43% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 626 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
