Honey Free Classic Pull Apart Bread
Few things beat pulling apart a warm, pillowy loaf at the dinner table while the smell of garlic and herbs fills the room. The dough itself is rich and tender thanks to whole milk, egg, and butter worked in gradually for a soft, slightly tacky crumb that bakes up beautifully golden. A quick garlic herb butter — fragrant with minced garlic, fresh parsley, and dried oregano — gets brushed across the rolled dough before it's stacked, sliced, and stood upright in the pan, which is exactly what creates those irresistible pull-apart layers. Optional Parmesan melts into every fold for a savory, salty finish that makes it nearly impossible to stop at one piece. Every ingredient here is straightforward pantry and dairy staple — no sweeteners beyond plain granulated sugar, so there's nothing hidden to worry about. It works beautifully as a side for pasta night, a crowd-pleasing appetizer, or honestly just torn apart over the kitchen counter while it's still warm.
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Learn more →Ingredients
8 servings
For the dough
- 2 ¼ tsp active dry yeast (1 standard packet)
- 1 tsp granulated sugar
- ¾ cup whole milk, warmed to 110°f (43°c)
- 2 ½ cups all-purpose flour, plus more for dusting
- 1 tsp salt
- 2 tbsp granulated sugar
- 1 large egg, room temperature
- 3 tbsp unsalted butter, softened
For the garlic herb butter
- 4 tbsp unsalted butter
- 3 cloves garlic, minced
- 2 tbsp fresh parsley, finely chopped
- ½ tsp dried oregano
- ¼ tsp salt
- ¼ cup finely grated parmesan cheese (optional)
Instructions
- 1
In the bowl of a stand mixer, combine the warm milk, 1 tsp sugar, and yeast. Stir briefly and let stand for 5–8 minutes, until foamy and fragrant.
- 2
Add the flour, salt, 2 tbsp sugar, and egg to the yeast mixture. Mix on low speed with the dough hook until a shaggy dough forms, about 2 minutes. Increase to medium speed and knead for 5 minutes, then add the softened butter one tablespoon at a time, waiting until each addition is fully incorporated before adding the next. Continue kneading on medium speed for 4–5 minutes more, until the dough is smooth, slightly tacky, and pulls cleanly away from the sides of the bowl.
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