Garlic-Parmesan Cheese Pull Apart Bread [Using Rhodes Frozen Yeast Rolls]



This pull apart cheese bread is  the savory cousin to our all time sweet, pull apart favorite...monkey bread.   Frozen dinner rolls, butter, cheese and garlic, well, that just about sums it all up! I baked it in a standard size loaf pan to resemble a loaf of bread, but, you can make this bread into any shape you like.  [Read for other options at the very end of the recipe]  It's especially good with a warm marinara sauce for dipping, or a cheese fondue, or simply on it's own.  It's so much more interesting than dinner rolls and you'll love the looks on your friends faces when you pull this out out of the oven for dinner!  Serve it straight from the pan, and if you're feeling really sassy,  brush a little melted butter on top for the shine....oh my!



You'll need:
16 frozen white dinner rolls [I used Rhodes]
1/2 cup [1 stick] butter, melted
2/3 plus 1/4 cup grated Parmesan-Romano cheese [divided]
1 tsp dry parsley flakes
1 tsp garlic powder
1/2 tsp salt
1/2 tsp dried basil/Italian seasoning
1/2 tsp onion powder

Directions:
Remove the frozen dinner rolls from the freezer and place onto a plate.  Cover loosely with plastic wrap and allow the rolls to sit on the counter for 30-45 minutes or so, until the rolls have thawed enough to cut.


Place the rolls onto a cutting board, and using a sharp knife, cut each roll into quarters.


Melt one stick of butter in the microwave, yes, that's right kids, one whole stick!  Don't worry, we're sharing this bread.... stir the melted butter and seasonings together until blended.


Add the quartered rolls to the butter, and toss gently to coat.  Bread dough is sticky, so, you may need to use your hands to gently pull the pieces apart if necessary.  You don't want the dough to form clumps, or it will effect how it bakes.  This is really the only way to mess-up this recipe....very important!  Next, add 2/3 cup of grated Parmesan-Romano cheese reserving the rest for the top.  Toss until each piece is coated.


You can bake this bread in any shape you like, but, today, I chose a loaf pan.  Layer the dough quarters evenly in a standard 9x3x2 inch loaf pan sprayed with cooking spray.  The dough pieces naturally stick together due to the butter and cheese, but, gently pull apart any clumps of dough.  We want to be certain the bread bakes evenly.  Sprinkle the remaining 1/4 cup of cheese on top and a sprinkle of parsley for color.  Cover the pan loosely with plastic wrap that has been sprayed with cooking spray.  This will keep the bread from sticking to the plastic wrap as it rises.


Allow to rise in a draft free, warm place for 2-2 1/2 hours. Then, remove the plastic wrap, and place into a 350°F preheated oven.


Bake at 350°F for 18 minutes, then check the top.  If baking in a loaf, you may need to lay a piece of aluminum foil over the top of the bread to prevent the cheese and butter on top from over browning while the inside of the loaf fully bakes.  Continue to bake the bread for another 5-7 minutes,  until the center is completely done. Approximately, 23-25 minutes total, depending on your oven.  Test the center of the rolls using a cake tester, or toothpick to be certain the bread is cooked all the way through before removing it from the oven.  My favorite way to serve this bread?  Straight from the pan piping hot! Yield: one loaf  or 16 servings [4 pieces]

Cook's note:
If you're someone who loves for all of the rolls to have that crispy golden top,  bake the bread in a round 9 inch spring form or pie pan.  Follow the same preparation method and bake for around 22-24 minutes until golden and cooked through. 
  
Additional baking options:
Bundt pan
Divide the dough between 2 loaf pans
Individual size in standard muffin cups [4 pieces in each]
8x8 baking dish
9 inch round spring form or pie pan
8 inch tart pan

*Update: 7/4/12*

I made this bread today in a round spring form pan, and my family enjoyed it so very much!  I think this is quite possibly my favorite way to make this bread!  In a spring form pan, arrange each piece side by side, and all of the rolls will get that crispy golden topping!!!  Simply delicious and perfect for sharing!  Also, I increased the Parmesan a bit with this batch, since there's no way you can ever go wrong adding a little extra Parmesan cheese! :)  

Here's  what it looked like.....


And, yes a little is missing...funny thing about this bread, it begins to disappear as soon as I take it from the oven!  Enjoy everyone!


* This is a picture of the rolls that I used, reference the Rhodes website for further product information.



91 comments:

Didi said...

This looks and sounds DELICIOUS!!!!

Melissa said...

Thank you Didi!!

Anonymous said...

Oh My, Yes this looks fabulous!! I can almost taste that wonderful cheese just by looking at it. 7/4/12

Melissa said...

Thank you so much...I must say, we love it, and even more so when it's super crispy and golden! :)

Kate said...

YUM! No more ordering Parmesan bites from Domino's!

http://pantrycook.blogspot.com/

Melissa said...

Hi Kate, thanks for stopping by to comment! :)

Janet and Hal Camp Hosts said...

WOW ! Looks delicious I will try tomorrow. Thank you for sharing :)

Melissa said...

Wonderful, enjoy! :)

Asma said...

Can I use all purpose flour for the dough?

Melissa said...

The frozen dinner rolls won't require any additional flour, just thaw and they are ready to go! :)

Unknown said...

Hi Melissa! Thanks for your wonderful post featuring Rhodes rolls. Please feel free to call our Customer Satisfaction line at 1-800 876-7333 to request a free product coupon. Thanks for baking with Rhodes! From your Rhodes Social Media Manager.

Melissa said...

Hello, thanks for your visit! :)

Doni said...

Making these right now, I can't wait!!!

Melissa said...

They're addicting! Enjoy!

Anonymous said...

I was wondering...if you made there with pillsbury rolls would you still have to let them rise of 2-2 1/2 hours?? Thanks, they look great!

Melissa said...

Hello, thanks for your question..I'm assuming you mean a similar Pillsbury frozen yeast roll. Since I've never used them for this bread, I would probably suggest you reference their recommended rise time for baking the rolls as is. For example, if they recommend a 1 1/2 hour rise time before baking from frozen, that same time would likely apply to these pull apart rolls. I would love to know how they turn out with a different yeast roll, so, let me know! I hope this helps, thank you for your visit! :)

astevens said...

I'm confused. I bought some frozen Rhodes rolls but it looks like they are already cooked and are just to be reheated. Are the rolls you use just the frozen dough?

Melissa said...

Rhodes may make several varieties of frozen breads. However, the frozen yeast rolls like shown in the pictures above, are what I used for this pull apart bread. Normally, they come in packs of either 12 or larger amounts like 40or more, and can clearly be seen through the package. You have to allow these rolls to rise, just as if you were making yeast rolls from scratch. It sounds as if perhaps you picked up a different variety of Rhodes frozen rolls than needed for this dish.

Kelley said...

I am in the process of lettin these babies rise! I can not WAIT to pop them in the oven and try them!! I'm hoping I did everything right because they look so tastey!

Melissa said...

Hi Kelley, I'm sure they will be great..enjoy! Thanks for visiting!! ☺

Jennifer said...

Where might I find, your Monkey Bread recipe?

Melissa said...

Hi Jennifer! I have that on my list to post this coming weekend. ☺ Please check back, or if you follow me on facebook, I'll be posting it there, too! Thanks for visiting ~ Melissa

Anonymous said...

I am making these tonight for the third time and just had to comment on how delicious they are! I don't have patience for yeast dough from scratch but these taste like something you spent all day fussing over. My boys like these dipped in marinara sauce for an afternoon snack. Thanks for the recipe!

Melissa said...

Thank you so much for letting me know! I'm delighted your family is enjoying them, and we love them dipped in marinara, too. ~ Blessings

Jenn said...

I'm excited to try this reciepe- looks amazing! Do you think I could prep them the night before baking? Let them rise, etc. and keep I fridge til ready to bake?

Melissa said...

Hi Jenn! You can put these together the night before and allow them to rise in the fridge. After tossing with the cheese and butter, arrange in the pan, cover and refrigerate to rise overnight. They should do fine. Let them sit on the counter for 30 minutes or so then bake accordingly. Enjoy!

The Fat Blog said...

I found this on Pinterest.com, and I'm definitely giving this a try tonight. I'm a bread fiend. This looks so incredibly good. Thanks for sharing.

Melissa said...

My pleasure, this one is for all of the bread lovers! Enjoy!

Nicole H. said...

I made some for dinner tonight and it got rave reviews...the kids said it was awesome!

Melissa said...

Hi Nicole! I'm delighted your family enjoyed them and it's always great when the kids are happy! :) Thank you ~ Melissa

Anonymous said...

This looks absolutely scrumptious!! I plan on making this tonight and serve it with Pasta E Fagioli Soup!! Can hardly wait!!!! Thank you

Anonymous said...

HI Melissa, I'm having a dinner party today and my oven will be preoccupied with so many other things. Do you think if I make the bread rolls several hours before we eat and then reheat them, that they'll still be good? Have you done that before? I can't wait to try it!!

Melissa said...

Hello! Of course, they would be best fresh from the oven, however, they will still be tasty if made ahead and reheated. I usually serve these straight from the oven with no leftovers.☺ Enjoy your dinner party!

Kari Lindsay said...

Oh me! I could eat the whole pan of this yummy bread all by myself!

Melissa said...

Kari, it's dangerous to have around without someone to share it with...don't make it unless there are friends nearby. :)

Jenne R. said...

These are great! I cut mine with kitchen shears and tonight I am trying them with 2 tsps of garlic bread seasoning. Can't wait!

Melissa said...

That is so clever, I love my kitchen shears, thank you! ~ Melissa

shawnee thomas said...

I made these with dinner tonight and they are so good!! This was the first time that I have ever used Rhodes frozen dough, I usually make my own. This was a big time saver and just delicious. My whole family loved them and there were no left overs.
My 5 year old even asked to take some to school in her lunch :)

Melissa said...

Hi Shawnee! Being a Mom myself, I'm always glad to hear when a dish makes the kids happy.:) Thank you for taking the time to let me know. ~ Melissa

Josie said...

I have been making these for a few years now. Rhodes sent me some recipes in the mail, and this was one of them. I usually take a pan to church monthly Sunday lunches. Everyone loves them and usually the most requested recipe I bring. Yours look even better than mine for sure. Josie

Melissa said...

Sounds like you've been enjoying Rhodes products for a long time. I wonder if you're referring to a different version of cheese rolls. Anyway, great to hear from another baker :) Take care, Melissa

Jane said...

Just made a double batch and arranged it it a single layer on a sheet pan (13' x 18"). This is so good! I've taken it to the last few get-togethers and always need to provide Melissa's link to someone who wants the recipe. Thank you for a great twist on pull apart bread and using Rhodes dough makes it so easy.

Melissa said...

Hi Jane, thank you so much for letting me know. I'm delighted you're enjoying these rolls, they remain a favorite at my house, too. Thanks for stopping by, Blessings ~ Melissa

Anonymous said...

Yummy, indeed. I think it might be easier to manage the quantity of roils in the butter solution by sprinkling the parmesan on after each layer put into whatever pan you are using. Also, I was making so many, I ran out of grated parmesan and used shaved instead on the top of each layer, as well as the top overall. Nice look.

Also, I would appreciate more details on how many 1/4 sections you think fit into each size pan. Your photos seem to indicate you used only one layer, but I had many more left over and so made multiple layers.

Besides the baking rolls literally spilling over the sides of both pans I used (a spring form and an 8" square), they were fine and a pleasure to look at. I had misplaced my original Rhodes pull-apart recipe, so I was glad to find yours. Thanks. They'll be gone in no time once the family arrives!

Melissa said...

Thanks for stopping by, so happy you enjoyed these rolls! For the loaf pan, you're right, there are several layers of dough pieces and they sort of "stack" in the pan. I love the look and make this bread in a loaf pan at times, but, personally prefer the second method I demonstrate in the springform pan at the bottom of the recipe. In the springform pan, each roll bakes forming the fabulous golden crust. I don't usually need extra pans, and yes, the loaf pan does puff up and hang beautifully over the sides. So, I would recommend, if you enjoy "crusty" rolls a single layer 8 or 9 inch springform pan will give the very best results. Thanks again for stopping by to let me know! Blessings ~ Melissa

Gaye said...

Melissa, if using the spring form pan do you still cut the rolls? My family loves bread and I know this will be a big hit. Thanks

Melissa said...

Hi Gaye! Great question, I do still cut the rolls, because the concept of this is a pull apart bread. However, if you prefer to leave them whole, it will still work and they'll be sinfully delicious. :) Enjoy, Melissa

Anonymous said...

Hi, what if i want to knead the dough myself? How should I do? My country don't sell Rhodes dinner rolls :(
thanks.

Melissa said...

Hello, as you can probably see from the pictures, the yeast rolls are small rounds of prepared dough. You can still make this bread, using your favorite homemade sourdough or yeast bread recipe. Divide into equal portions and follow the recipe above for the remaining ingredients. It should work great! Thanks for stopping by ~ Melissa

Kara said...

I am always looking for good recipes and came across your blog via facebook and so glad I did! I've been looking through your recipes and can't wait to start trying them! Thanks so much for all your time posting them! :)

Melissa said...

Hi Kara! Welcome, feel free to browse, visit and chat anytime you like. ~ Melissa

Anonymous said...

Do you have a print option without all the pictures or have I just missed it? Pictures take too much ink.

Melissa said...

Sure do. If you click on the green print button and look at the very top. You can print with or without the pictures or save to a pdf it 's your choice.

Meridian said...

My diet. You killed it. And I'm sooo glad!

Melissa said...

Meridan, thank you I just lol! ☺ Enjoy!

Shermada said...

How do you pin this to Pinterest. There is no button for it.

Melissa said...

The top two pictures have "pin-it" buttons. I'm not sure why you can't see it, sorry. Otherwise, you can find it on my board Sweet & Savory Breads.

Frances said...

Can this be made using a tube of refrigerator rolls. I would still cut them.

Melissa said...

I've never used refrigerator rolls for these, but, it would probably work in a pinch. There wouldn't be any need for them to rise, of course. If you try it, come back and let me know how it worked.

Anonymous said...

I can't wait to make these on Friday. I am going to pair them with a White bean Chicken chili. I think my family is in for a nice treat. Thanks for recipe!
Tammy

Melissa said...

Tammy, that sounds fabulous! Enjoy from my kitchen to yours. ☺

Debbie Starks said...

Do they make these rolls in sourdough? That would be even better.

Melissa said...

I'm not certain if they have a product they market specifically as sour dough. I might recommend you check their product information on the Rhodes website.

Michelle said...

Oh my. This looks wonderful! I am sharing it on my Facebook page, FrugalandFree now. Can't wait to try this!

Melissa said...

Hi Michelle, thank you I appreciate your kindness. ☺

Arthur in the Garden! said...

Yummy!

Mendy Goodman said...

Im making these today for a party with potroast

Melissa said...

Mendy, that sounds fabulous, good combo! Enjoy, Melissa

Anonymous said...

I love the idea of these but is there anything I can use in place of the butter? My hubby has 'butter issues' - would coating in olive oil work?

Melissa said...

I'm not sure, but it sounds like a great experiment! Maybe try a half batch and see how it goes. If you try it, let me know.

Evelyn said...

What kind of frozen buns would you use in Canada (|Ontario)

Melissa said...

I'm not perfectly familiar with the brands offered in Canada. However, any frozen UN-baked yeast roll would probably work as well. Take a peek in your frozen bread food section, there's probably a perfectly good substitute. Let me know, and thanks for visiting!

Heather Huhman said...

I'm making this recipe in a Bundt pan. I will post pics when its done. I can't wait to try it!!

Melissa said...

It works great in a bundt pan, can't wait to see!

Anonymous said...

They were great missed the step to them rise for 2 hours they we like little like those donut hole you get at the bakery and everyone enjoyed at half time during the Super bowl. next will read the entire recipe before i start.
Fran

siddiqa said...

Lol I can't wait to try this but seriously people this is her recipe this is how it's done...stop improvising to the point that you rather just create a recipe of your own

Anonymous said...

siddiqa...very well said!! I am trying these tonight...can't wait, I am soooo a bread lover, I KNOW I will love this!! Thanks Melissa!!

Drooling now....
Debbie

rose said...

Oh my god! I made this tonight after finding it on facebook. It's AMAZING!!! This will definitely be one of my go to recipes. And now my brother in law is going to make for my nieces and nephew. Thanks so much for sharing this with me. I love it!

Melissa said...

Hi Rose, I am delighted you loved this bread. Thanks so much for taking the time to let me know, it's so appreciated!

rose said...

It makes as a good breakfast treat too!

Melissa said...

Rose, lol good to know!

Italian's Wife said...

Looks like my Italian husband is going to love this just add some olive oil for dipping and voila! Thanks Melissa!!

Melissa said...

Sure hope so, enjoy!

Julie said...

These were amazing!! I made them in a bundt pan, and even microwaved the dough to thaw (about 1 min on each side) fantastic! Wouldn't change a thing. Even warmed up marinara for the side. Served with steamed broccoli and carrots and a rack of ribs. yum! Thanks for sharing. Rhodes are my favorite. Were lucky here and they even usually have them at Costco :)

Melissa said...

Hi Julie, I'm so happy you loved this bread. I'm an avid shopper at my local Costco as well. ☺ Thanks so much for taking the time to comment!

Gerri Sjoland said...

I am making them in the bundt pan in a few minutes....do I tip the pan over and remove for cooling or leave in

thanks. Smells great

Melissa said...

If needed, leaving in the pan for 10-15 minutes is perfectly fine. Otherwise, turn upside down onto a platter as soon as they're done and enjoy.

Gerri Sjoland said...

it came out of the bundt pan and took exactly 25 minutes and turned it out onto plate and tried a piece YUMMY. thanks

Gerri Sjoland said...

it turned out awesome and took the 27 minutes. I will make them again and again. Trying to keep them for tomorrows dinner but not sure if they will make it.....made potato soup and they would go great with it

Melissa said...

Wonderful Gerri, it is addicting for sure! Thank you for taking the time to let me know. ☺

Anonymous said...

I made these and added a little extra cheese to the top while they were hot... sorry I love cheese lol ... anyways they go very quickly at a party

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