Vegan Pull-Apart Bread
Few things beat the moment you set a golden, fragrant loaf on the table and watch everyone reach in at once. This pull-apart bread delivers that exact experience — soft, pillowy rolls drenched in garlicky herb butter, baked together until the tops turn a deep, irresistible brown. The whole thing comes together with plant-based milk and vegan butter, so every component is completely free of animal products without any compromise on richness or flavor. Blooming the yeast in warmed milk before building the dough is the key step that guarantees a light, airy crumb, and the double rise gives each roll that satisfying pull-apart texture. The garlic-herb butter — made by gently cooking minced garlic in melted vegan butter and finishing it with fresh parsley — gets spooned over every dough ball before baking, so the flavor soaks all the way through. A finishing pinch of flaky sea salt right out of the oven takes it from great to genuinely hard to stop eating. With 8 servings, this is the kind of crowd-pleasing centerpiece that disappears fast, so consider yourself warned.
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Learn more →Ingredients
8 servings
For the dough
- 1 cup plant-based milk, warmed to 110°f (43°c)
- 2 ¼ tsp active dry yeast (one ¼-oz packet)
- 2 tbsp organic cane sugar
- 3 cups all-purpose flour, plus more for dusting
- 1 tsp fine salt
- 3 tbsp vegan butter, melted
For the garlic-herb butter
- 4 tbsp vegan butter
- 3 cloves garlic, finely minced
- 2 tbsp fresh parsley, finely chopped
- ¼ tsp fine salt
For serving
- flaky sea salt, for finishing (optional)
Instructions
- 1
Warm the plant-based milk in a small saucepan over low heat until it reaches 110°F (43°C) on a kitchen thermometer. Pour into a large mixing bowl, sprinkle in the yeast and sugar, and stir gently. Let stand for 5–10 minutes, until the surface is foamy and the mixture smells yeasty.
- 2
Add the melted vegan butter to the yeast mixture. Add the flour and 1 tsp fine salt, then stir with a wooden spoon until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 8–10 minutes, until the dough is smooth, elastic, and springs back slowly when poked with a finger.
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