Vegetarian Classic Pull Apart Bread

Total time2 hr 40 min

Prep time35 min

Cook time35 min

4.9

(9)

Few things beat pulling apart a warm, golden loaf at the table and watching everyone reach in at once. The dough here is enriched with whole milk, egg, and softened butter worked in gradually, which gives each layer a tender, pillowy texture that's genuinely hard to stop eating. A quick garlic herb butter — fragrant with minced garlic, fresh parsley, and dried oregano — gets brushed across the entire surface before the dough is stacked, cut, and stood on edge in the pan, so every single pull-apart piece is loaded with flavor. Optional Parmesan melts into those buttery layers as it bakes, adding a salty, savory depth that takes the whole thing over the top. Everything in this recipe is straightforwardly meat-free, built entirely from pantry staples and fresh dairy, so there's no need to scrutinize labels or swap anything out. It's the kind of bread that disappears fast, so don't be surprised if you're already planning a second batch before the first one is gone.

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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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