Recipe
Wisconsin Cheese Pull-Apart Bread
Frozen roll dough is the honest shortcut behind this party bread: the rolls are dipped in melted butter, rolled through Parmesan, and layered in a pan with sheets of provolone before rising and baking into one golden, pull-apart mass. Every piece tears away with a cheese stretch. Fifty-five minutes, thirty-six servings, zero forks — Wisconsin hospitality in bread form.
Ingredients
Ingredients | |
|---|---|
3 | packages frozen white bread rolls dough, thawed to room temperature |
1 | cup butter, melted |
1 | cup finely grated Wisconsin Parmesan cheese |
1 | cup shredded Wisconsin Provolone cheese |
Instructions
Instructions | |
|---|---|
| 1. | Preheat the oven to 375°F (190°C). |
| 2. | Roll each dinner roll in melted butter, then coat in finely grated Wisconsin Parmesan cheese. |
| 3. | Arrange half of the coated rolls in a well-greased 12-cup fluted tube or Bundt pan; sprinkle with half of the shredded Wisconsin Provolone cheese. |
| 4. | Top with the remaining coated rolls; sprinkle with the rest of the shredded Provolone cheese. |
| 5. | Allow the rolls to rise for about 1 hour, until doubled in size. |
| 6. | Bake for 35-45 minutes, or until the bread is golden brown. |
| 7. | If the bread becomes too dark in the last 10-15 minutes of baking, cover the edges with foil. |
| 8. | Use a table knife to loosen the edges of the bread and carefully remove it from the pan. |
| 9. | Serve the Wisconsin cheese pull-apart bread warm. |
Nutrition facts
The following values are based on a single serving of this recipe.
| Calories | 39.9 kcal |
| Protein | 2 g |
| Fat | 3.5 g |
| Carbohydrates | 0.2 g |
| Fiber | 0 g |
| Sugar | 0.1 g |
Published on Aug 17, 2024 by Luminița
