Garlic and Fresh Herb Pull-Apart Bread Recipe

  • Yield:

    4 to 6 servings

  • Total Time:

    2 hrs 30 mins

  • Prep Time:

    30 mins

  • Cook Time:

    2 hrs


  • Garlic and Herb Infused Oil:
  • 1/2 cup Mazola® Corn Oil
  • 2 tablespoons fresh herbs (rosemary, oregano
  • 2 tablespoons minced, fresh Italian flat-leaf parsley
  • 2 cloves fresh garlic, minced
  • 1/2 teaspoon salt
  • Dough
  • 4-1/2 cups all-purpose flour
  • 2 package s yeast, rapid or quick rise
  • 2 tablespoons sugar
  • 1-1/2 teaspoons salt
  • 1-1/3 cups very warm milk (120° to 130°F)*
  • 1 egg, lightly beaten
  • 1/4 cup Mazola® Corn Oil


  1. Step 1) For infused oil: Combine corn oil, herbs, garlic and salt in a small bowl and set aside.
  2. Step 2) Combine flour, undissolved yeast, sugar and salt in mixing bowl. Add warm milk to flour mixture and mix on low speed for 1 minute.
  3. Step 3) Stir in egg and corn oil and continue to mix on low for 1 to 2 minutes, or until well blended and dough pulls away from sides of bowl.
  4. Step 4) Transfer dough to lightly floured surface and knead until dough is smooth and elastic, about 6 to 8 minutes. Shape the dough into a ball. Cover; let rest for 10 minutes.
  5. Step 5) Lightly flour a work surface. Using hands, pat dough into a 10x12-inch rectangle, approximately 1-inch thick. Divide dough into about 30 pieces using a pizza cutter or knife; roll into balls. Dip dough balls into corn oil and herb mixture to lightly coat. Arrange coated dough balls evenly in bottom of greased 10-inch tube pan with removable bottom. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
  6. Step 6) Bake at 350°F for 25 to 30 minutes or until done. Let cool in pan on rack for 10 minutes. Invert to move from pan and serve immediately.