Rosemary and Garlic Monkey Bread
Transform your bread game with this savory and aromatic Rosemary and Garlic Monkey Bread! Featuring fluffy, pull-apart dough infused with the irresistible flavors of fresh rosemary, roasted garlic, and a touch of Parmesan cheese, this recipe is a showstopper for any gathering. The dough is hand-shaped into bite-sized pieces, each coated in a luxurious rosemary-garlic butter mixture, then baked to golden perfection in a bundt pan. Perfect as an appetizer, side dish, or snack, this crowd-pleasing monkey bread is as satisfying to eat as it is fun to pull apart. Serve it warm for the ultimate comforting treat that will have everyone coming back for seconds. With its easy-to-follow steps and elevated flavor profile, this recipe guarantees you'll impress your family and friends at your next dinner or holiday celebration!
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 2.25 teaspoons Instant yeast
- 1.5 teaspoons Salt
- 1 cup Whole milk
- 6 tablespoons Unsalted butter
- 2 large Eggs
- 2 tablespoons Fresh rosemary
- 6 Garlic cloves
- 2 tablespoons Olive oil
- 3 tablespoons Parmesan cheese (grated)
- Nonstick cooking spray
Instructions
In a small saucepan, warm the milk and 4 tablespoons of butter over low heat until the butter is melted. Let cool slightly to lukewarm.
In a stand mixer bowl, combine the flour, sugar, yeast, and salt. Add the milk mixture and mix until combined. Add the eggs one at a time, mixing well after each addition.
Knead the dough on medium speed for 5-7 minutes or until smooth and elastic. Alternatively, knead by hand on a floured surface for 8-10 minutes.
Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
While the dough rises, roast the garlic. Preheat the oven to 375°F (190°C). Place the garlic cloves on a piece of foil, drizzle with olive oil, and wrap tightly. Roast for 20-25 minutes or until soft and golden. Cool slightly and mash into a paste.
Chop the rosemary finely and mix it with the remaining 2 tablespoons of melted butter, roasted garlic paste, and Parmesan cheese.
Once the dough has risen, punch it down and divide it into 1- to 1.5-inch pieces (about 32 pieces). Roll each piece into a ball.
Dip each dough ball into the rosemary-garlic-butter mixture, coating evenly. Layer the coated balls in a greased bundt pan, pressing lightly to fit them snugly.
Cover the pan with plastic wrap and let the dough rest for 30 minutes. Meanwhile, preheat the oven to 350°F (175°C).
Bake the monkey bread for 25-30 minutes or until golden brown and cooked through. If the top starts to brown too quickly, cover loosely with foil.
Let the bread cool in the pan for 10 minutes, then invert onto a serving plate. Serve warm and enjoy!
Nutrition Facts
Calories |
397 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.4 g | 20% | |
| Saturated Fat | 7.5 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 426 mg | 19% | |
| Total Carbohydrate | 53.3 g | 19% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 4.8 g | ||
| Protein | 10.3 g | 21% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 77 mg | 6% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 131 mg | 3% | |
*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.
