Garlic Rosemary Monkey Bread
Recipe: #25739
March 06, 2017
Categories: Breads, Cheese, Oven Bake, Vegetarian, Refrigerated Dough, Yeast Bread, Herbs, more
"No, there are no monkeys in this bread. Just terrific taste in this super easy pull-apart bread! Refrigerated buttermilk biscuits make this an easy recipe to prepare, but your family or guests will be impressed!"
Ingredients
Nutritional
- Serving Size: 1 (117.6 g)
- Calories 261.9
- Total Fat - 21.2 g
- Saturated Fat - 13.3 g
- Cholesterol - 60.6 mg
- Sodium - 370.5 mg
- Total Carbohydrate - 4.7 g
- Dietary Fiber - 0.2 g
- Sugars - 3.1 g
- Protein - 13.7 g
- Calcium - 461.5 mg
- Iron - 0.2 mg
- Vitamin C - 2.2 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 375°F. Stir together cheese, garlic, rosemary, and parsley in a medium bowl. Place melted butter in a separate bowl.
Step 2
Cut each biscuit in half and roll each half into a ball. Dip balls in butter, then roll in the cheese mixture until coated. Transfer biscuits to a lightly greased Bundt pan, overlapping slightly.
Step 3
Bake until golden brown, 23 to 25 minutes. Let bread cool for 5 minutes before removing from pan.
Step 4
Just before serving, drizzle with oil and top with flaky salt.
Step 5
*Tip: Leave the bread in its Bundt pan to travel. You can reheat at the party, but it’s delicious at room temperature, too.*
Tips
- Bundt pan