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Delicious, buttery pull apart bread is as fun to make as it is to eat. It is best served fresh out of the oven. Just grab a piece and enjoy!
Why You’ll Love This Recipe?
Perfect Side Dish: This is the perfect thing to serve with any main dish.
Delicious. This bread is light, fluffy and buttery. It is fun to make and even more fun to eat. It is also a fun presentation and all you have to do is pull!
Ingredients for Pull Apart Bread
- Water
- Active Dry Yeast
- Granulated sugar
- Eggs
- Butter, salted
- All Purpose Flour
- Salt
How to Make Pull Apart Bread
- Add yeast to warm water and dissolve for 5 minutes. Add sugar to water. I use the bowl of my stand mixer with the dough hook.
- Beat eggs into water mixture
- Add in 3 cups of flour and beat well
- Add 4 additional cups of flour, 4 Tbsp melted butter and salt
- Mix well and knead until all the flour is absorbed
- Put damp cloth over dough and let rise 1 hour or until double in size
- Punch down and put in refrigerator several hours or overnight or use immediately.
- Roll out your dough with a rolling pin on a lightly floured work surface and use a 2 inch round biscuit cutter ( I use my grandma’s old biscuit cutter) to cut out circles of dough.
- Place the circles, standing upright, into your bundt pan that has 1/2 cup of melted butter sitting in it, just waiting to surround your dough!
- Allow to rise for 1-2 hours or until dough is doubled in size, the temperature in your house will effect how fast the dough rises.
- Bake in a 400 degree F oven for about 20 minutes or until bread is golden brown.
- Allow the bread to cool for a few minutes in the pan and then loosen the edges and slide onto a pretty serving dish.
Now, go for it! Just peel off a piece or two or three and enjoy the yummy, buttery goodness that is Buttery Pull Apart Bread!
Tips from leigh Anne
- Loaf Pan Method: (you will need 2 loaf pans), roll half the dough out to a 12 x 16 inch rectangle. Use a pizza cutter to cut the rectangle lengthwise into three equal strips. Then, cut the rectangle crosswise into 5 equal strips so that you are left with 15 pieces. Place half of melted butter into loaf pan and stand dough pieces upright in pan. Repeat with other half of dough. Bake for approximately 40 -45 minutes or until baked through and golden brown on top. Brush with some additional butter before serving.
- How to Serve: Pull Apart Bread is best served warm out of the oven.
- Store Bought Biscuit Method: If you prefer, you can also make this pull apart bread with refrigerated biscuit dough. You will need three refrigerated 16.3 ounce cans of buttermilk biscuits.
Frequently Asked Questions
Can I make pull apart bread in a loaf pan?
If you don’t have a bundt pan you can make this bread in a 9 x 5 inch loaf pan. But you will need two loaf pans. If you only have one, use half the dough to make one loaf and keep the rest of the dough in the refrigerator in an airtight container for 2-3 days. See tips above for how to roll out and cut the dough.
Why did my dough not rise?
There are a few reasons why it may not have risen:
1. Expired Yeast. Be sure to check the expiration date on the package. Store yeast in the freezer to extend the shelf life.
2. Water Temperature. If your water is too hot you will kill the yeast, if it is too cool it won’t activate the yeast. Use a thermometer to check the temperature of your water, you want it between 105-115 degrees F.
3. Proofing Time. Be sure to give your dough adequate time to rise.
4. Environment Not Warm Enough. If your house is cold you may want to proof your dough in your oven. Place the dough in the oven, turn on the oven light and let it rise. Just be sure to remove it before you preheat the oven.
Can I add cheese to this?
Adding some shredded cheese would be delicious. I have a recipe for cheesy pull-apart garlic bread here.
How do I store leftover pull apart bread?
Cover with plastic wrap or aluminum foil or store in an airtight container at room temperature for 2-3 days. It is best enjoyed warm right out of the oven.
Check our more delicious bread recipes:
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Buttery Pull Apart Bread
Ingredients
- 2 cups lukewarm water
- 2 1/4 tsp yeast
- 1/2 cup sugar
- 2 eggs
- 4 Tbsp butter melted
- 7 cups flour
- 1 Tbsp salt
- 1/2 cup butter melted
Instructions
- Add yeast to warm water and dissolve for 5 minutes
- Add sugar to water
- Beat eggs into water mixture
- Add in 3 cups of flour and beat well
- Add 4 additional cups of flour, 4 Tbsp melted butter and salt
- Mix well and knead until all the flour is absorbed
- Put damp cloth over dough and let rise 1 hour or until double in size
- Punch down and put in refrigerator several hours or overnight
- Melt 1/2 C butter and put in bundt pan
- Divide the dough in half. The other half may be placed back in the refrigerator for the next day, will last 2-3 days
- Roll dough out to about 1/4" to 3/8" thick, cut out using a 2 inch round biscuit or cookie cutter Place one layer of dough rounds, standing up, into the pan.
- Let rise 2 hours
- Bake at 400 degrees until golden brown, about 20 minutes
- Loosen edges and turn onto a plate
Tips & Notes:
- Loaf Pan Method: (you will need 2 loaf pans), roll half the dough out to a 12 x 16 inch rectangle. Cut the rectangle lengthwise into three equal strips. Then, cut the rectangle crosswise into 5 equal strips so that you are left with 15 pieces. Place half of melted butter into loaf pan and stand dough pieces upright in pan. Repeat with other half of dough. Bake for approximately 40 -45 minutes or until baked through and golden brown on top. Brush with some additional butter before serving.
- How to Serve: Monkey bread is best served warm out of the oven.
- Store Bought Biscuit Method: If you prefer, you can also make this monkey bread with refrigerated biscuit dough. You will need three refrigerated 16.3 ounce cans of buttermilk biscuits.
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Nutrition Facts:
sabrina says
this seems very delicious that i want to try it ;but i need to know what do you mean by
1PKG YEAST§
IS IT BAKING POWDER YEAST USED FOR CAKES OR INSTANT YEAST GENERALLY USED FOR BREAD?WOULD ANYONE ANSWER PLEASE,,
Leigh Anne says
I am referring to dry active yeast that is granular. One package is equal to 2 1/4 tsp. Yes it is the yeast generally used for braed
Bree says
We’ve had Monkey Bread in our family for years and years too. It’s a staple of big family dinners, thanksgiving, christmas, easter…..
So delicious!
Tracy says
This looks delicious. I want to put a thinly sliced apple round coated in cinnamon suger in between each piece of bread. YUM.
thanks for the recipe.
Leigh Anne says
Love the idea of the sliced apple covered in cinnamon sugar!
Allyson says
I have also made this from my grandmother’s recipe and her’s is the cinnamon and sugar recipe too. I used to make it all the time while courting my husband, but it was one of those things that you would grab and wolf down every time you walked by, so this poor recipe has been banished to the back of the box for the time being. Thank you for reminding me of fond memories and I can just about smell the monkey bread through my computer screen.
I hope you don’t post at all while in London! It would prove that you are having too much fun and seeing too many great things to be beholden to us. Just go and have a great time and know that we will be here when you come back and you can tell us all about it! I say “London Week” on your blog when you return. You will be missed, but have your trip of a lifetime. You have earned it!
Ashley says
The monkey bread recipe from my mother-in-law is a bit different. As a shortcut she uses Rhodes frozen dinner rolls ( the frozen balls of dough).
The night before ,you butter a bundt pan, then combine 1 box vanilla pudding mix ( dry, not made), 1/4 c melted butter, cinnamon, chopped nuts. Sprinkle this in the botton of the bundt pan. Then add your frozen balls of dough. Let sit out overnight on the counter. In the morning, bake in the oven, flip it over on a plate and its like a sticky bun. We make it for holiday mornings.