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Home » Breads » Garlic Parmesan Herb Pull Apart

Garlic Parmesan Herb Pull Apart

June 15, 2016 by Judith Hannemann

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The perfect roll! Buttery and garlicky with a touch of herb and cheese.

Classic pull-apart bread oozing with butter, garlic, cheese and herbs. The perfect dinner roll!

I’m a big-time fan of southern food. Now that raises many eyebrows because I’m a consummate “Yankee,” and the only claim I can make to anything southern is coming from the southern part of Brooklyn, New York.

However, a good friend is always telling me that there’s a little southern lady right underneath my surface. And that friend happens to be Melissa Sperka who wrote the cookbook containing the recipe for these fantastic dinner rolls. I am proud to call this great wife, mom and cook a dear friend. Her book is beautiful and has become a treasured part of my cookbook collection.

Chock full of time-tested family recipes from Melissa Sperka, the genius behind Melissa's Southern-Style Kitchen!

Melissa develops the recipes for and writes the popular food site Melissa’s Southern Style Kitchen. I visit her site often when drooling is in order. The recipes there, and in this FABULOUS cookbook are old-time southern-style recipes that come from Melissa’s family collection.

When she sent me a copy of the book to review, it was mighty hard to pick something to make from it. As I said, I’m a southern food freak, and I love grits. She has several recipes for grits, but I decided to stay neutral here realizing that some folks don’t care for them. That’s why I ultimately picked these rolls. Melissa is an absolute wizard with rolls–savory and sweet, so I knew I couldn’t go wrong with this choice.

I did have to alter her original recipe somewhat. The original was made by shaping the rolls into knots. I decided to go with just rolls with no shaping–the reason for that is a week ago, I sprained my back and sciatica has set in. The position I’d have to bend at to roll the dough into ropes was just too painful at this time, hence going generic with round rolls.

The perfect roll! Buttery and garlicky with a touch of herb and cheese.

But the shape really doesn’t matter here; it’s the seasoning. So any way you shape this it’s going to taste great.

Melissa used frozen unbaked dinner rolls in her recipe. I could not find them in my area (only the pre-baked frozen), so I used frozen unbaked white bread and cut and shaped them into rolls. It’s the same thing, so if you cannot find the unbaked frozen rolls, you definitely will find the frozen unbaked white bread. If you want to make your own dough from scratch, heck, that works too! I made much larger rolls, so I only used 8 rolls (which was 2 frozen loaves). The rolls Melissa used are the small dinner rolls so you will need double my amount.

The perfect roll! Buttery and garlicky with a touch of herb and cheese.

These rolls are the BOMB–and I am not kidding. My neighbor was visiting when they were baking and she said it smelled heavenly, so after I got done taking the pics, I brought her over some so they could have them with dinner. I called some of these rolls “dinner” just by their lonesome. They are terrific and hat’s off to Melissa for this wonderful, yet easy recipe!

Purchase Melissa’s cookbook on Amazon.

 

 

The perfect roll! Buttery and garlicky with a touch of herb and cheese.
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Garlic Parmesan Herb Pull Apart

Classic pull-apart bread oozing with butter, garlic, cheese and herbs. The perfect dinner roll!
Prep Time2 hrs 20 mins
Cook Time25 mins
Total Time2 hrs 45 mins
Course: breads
Cuisine: American
Keyword: bread recipe, garlic, parmesan, pull-aparts
Servings: 16 rolls
Calories: 174kcal
Author: Judith Hannemann

Ingredients

  • 16 frozen yeast dinner rolls not the pre-baked ones see NOTES
  • 1/2 cup butter melted
  • 1 tsp dried parsley
  • 2 cloves garlic finely minced
  • 3 tbsp grated Parmesan cheese
  • 1 tsp Italian seasoning -OR- oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder

Instructions

  • Place frozen dough balls on waxed paper. Thaw on the counter 20-30 minutes. The dough should be thawed but still cold.
  • Butter a 9-inch springform pan. Set aside.
  • In a small bowl, mix together the melted butter, parsley and garlic.
  • On a plate, mix together the Parmesan cheese, onion powder and garlic powder.
  • Dip each roll in the garlic butter and place side by side in prepared pan. Reserve leftover garlic butter to brush on top after baking.
  • Sprinkle with the seasoned Parmesan mixture.
  • Cover with greased plastic wrap and place in a draft-free area to rise; about 1 1/2-2 hours.
  • Preheat oven to 375 degrees F. Remove plastic wrap from the pan.
  • Bake 20-25 minutes or until golden.
  • Brush with reserved garlic butter.

Notes

I used frozen unbaked white bread dough. I cut it shaped it into 8 large rolls, however, you can make smaller rolls if desired. This took 2 frozen loaves.
Melissa made the dough into knots by rolling each roll into ropes 6-inches long then tying into knots.

Nutrition

Serving: 1serving | Calories: 174kcal | Carbohydrates: 20g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 291mg | Potassium: 49mg | Fiber: 2g | Sugar: 1g | Vitamin A: 185IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 2mg
Tried this recipe?Mention @midnitebaker or tag #midnitebaker!

 

 

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Filed Under: Breads Tagged With: breads, Melissa's Southern Cookbook, rolls

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Comments

  1. Melissa Sperka says

    June 15, 2016 at 12:15 am

    What a gorgeous post Judy thank you so much!

    • Judith Hanneman says

      June 15, 2016 at 1:33 am

      My pleasure my dear friend <3. Looking forward to making lots of other things too. You of all people know what a fan I am of southern food. Next up--GRITS!!!

  2. Linda says

    June 15, 2016 at 5:07 pm

    I just got my copy of this book. I like the shape of your rolls in the pan. Love the flavor combination. I’ve just had my oven repaired and am ready to bake and make some of the great recipes from this book too.

    Wishes for tasty dishes,
    Linda
    Linda recently posted…Spicy Rubbed Chicken and Beautiful Pepper GrillMy Profile

    • Judith Hanneman says

      June 15, 2016 at 7:47 pm

      You will love Melissa’s book, Linda!

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