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

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Garlic-Parmesan Cheese Pull Apart Bread – 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.
garlic Parmesan bread
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!
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Ingredients 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 or 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 9x4x3 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]
8×8 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.

Garlic-Parmesan Cheese Pull Apart Bread [Using Rhodes Frozen Yeast Rolls]
 
Author:
Serves: 16 [4 pieces each]
Ingredients
  • 16 frozen white dinner rolls [I used Rhodes]
  • ½ cup [1 stick] butter, melted
  • ⅔ plus ¼ cup grated Parmesan-Romano cheese [divided]
  • 1 tsp dry parsley flakes
  • 1 tsp garlic powder
  • ½ tsp salt
  • ½ tsp dried basil or Italian seasoning
  • ½ tsp onion powder
Instructions
  1. 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.
  2. Place the rolls onto a cutting board, and using a sharp knife, cut each roll into quarters.
  3. Melt one stick of butter in the microwave. Stir the melted butter and seasonings together until blended.
  4. Add the quartered rolls to the butter, and toss gently to coat.
  5. Add ⅔ cup of grated Parmesan-Romano cheese reserving the rest for the top. Toss until each piece is coated.
  6. Layer the dough quarters evenly in a standard 9x4x3-inch loaf pan sprayed with cooking spray. Sprinkle the remaining ¼ cup of cheese on top and a sprinkle of parsley for color.
  7. Cover the pan loosely with plastic wrap that has been sprayed with cooking spray.
  8. Alow to rise in a draft free, warm place for 2-2½ hours. Then, remove the plastic wrap, and bake in a 350°F preheated oven.
  9. Bake at 350°F for 18 minutes, then check the top. If baking in a loaf, lay a piece of aluminum foil over the top of the bread to prevent the cheese and butter on top from over browning.. 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.
  10. 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.
  11. Serve straight from the pan piping hot.
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Comments

  1. Anonymous says

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

  2. says

    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.

  3. Anonymous says

    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!

  4. says

    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! :)

  5. says

    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?

  6. says

    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.

  7. Kelley says

    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!

  8. says

    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

  9. Anonymous says

    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!

  10. Jenn says

    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?

  11. says

    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!

  12. Anonymous says

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

  13. Anonymous says

    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!!

  14. says

    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!

  15. Jenne R. says

    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!

  16. says

    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 :)

  17. says

    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

  18. Josie says

    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

  19. says

    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

  20. Jane says

    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.

  21. says

    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

  22. Anonymous says

    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!

  23. says

    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

  24. Gaye says

    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

  25. says

    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

  26. Anonymous says

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

  27. says

    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

  28. says

    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! :)

  29. says

    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.

  30. Anonymous says

    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

  31. says

    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.

  32. Anonymous says

    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?

  33. says

    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!

  34. Anonymous says

    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

  35. says

    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

  36. Anonymous says

    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

  37. rose says

    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!

  38. Julie says

    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 :)

  39. says

    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!

  40. says

    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.

  41. says

    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

  42. Anonymous says

    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

  43. Anonymous says

    I love Rhodes ! Rhodes is the best of the best! I always have them in my freezer and there are so many ways to use them. From sweet to savory ! Thank you Rhodes for making my life a little easier!! Thank you Melissa for this awesome recipe!

  44. Anonymous says

    Made these in a spring form pan and the butter oozed out the bottom of the pan onto the oven floor and the butter caused a lot of smoke until the bread was cooked and I turned off the oven. Had to self clean the oven before I could use it again without mood smoke filling the house. Bread was really good though!!! Lol!

  45. says

    Oh dear! Springform pans can be tricky if you don’t get the bottom set just right. Maybe next time, for extra protection wrap a piece of aluminum foil around the bottom. Glad the bread was good, though. ☺

  46. Anonymous says

    Going to make these today for Thanksgiving dinner tonite they look like just me could eat them all. Thanks Melissa

  47. Anonymous says

    I used 8 rolls, a 1/4 C of butter and a glass pie plate. They were so good! My dough didn’t rise much but they baked up just fine.

  48. Suzy says

    I used 8 rolls, a 1/4 C of butter and a glass pie plate. They didn’t rise much but they baked up just fine. They were so good!

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