Monkey Bread may not be the first thing you think of for an Italian dinner, but when I had guests over for lasagna I wanted something more memorable than plain garlic bread. I made a savory garlic monkey bread — the pull-apart “bubble bread” usually baked in a Bundt pan; a ceramic pie dish works well too.
Monkey Bread Goes Italian! Steps For Making
This garlic-flavored monkey bread is quick and simple to prepare. Below is an overview of the steps so you can see how easy it is to make.
Start by coating the pie dish with the flavored butter so the dough won’t stick and so each roll picks up flavor while it rises.
Dip each thawed dinner roll in the butter mixture and arrange the pieces in the pie plate. I placed them dipped-side up for a nice buttery top.
If you start with frozen dough, allow about 4 hours for the rolls to rise at room temperature. If the dough is already thawed but cold, they should double in size in about 1½ to 2 hours.
Leave small gaps between the pieces so they have room to expand. They will continue to rise in the oven, creating that classic pull-apart texture.
Bake at 350°F for about 30 minutes, or until the top is golden brown and the rolls are fully cooked through.
I kept a second pack of thawed dough in the fridge and plan to try a small batch of traditional sweet monkey bread made with a caramel coating and pudding mix next time.
- Garlic Monkey Bread
- Sourdough Discard Dinner Rolls
- Low Carb Flaxseed Rolls
- Italian Cream Cake
- Flax and Garlic Crackers
Recipe
Monkey Bread with Garlic
Cookie Madness
Pin Recipe
Ingredients
- 1 pound 12 count frozen dinner rolls, thawed (I used Rhodes brand)
- 4 tablespoon unsalted butter melted
- 1 tablespoon dried parsley flakes
- 1 teaspoon garlic powder
- ¼ teaspoon salt
- A little garlic salt optional
- Some sesame seeds optional
Instructions
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Combine the melted butter, parsley flakes, garlic powder, and salt in a bowl and mix until well blended.
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Pour a small amount of the butter mixture into a 9-inch deep-dish pie plate to coat the bottom. Brush some on the sides as well.
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Dip each thawed dough piece in the remaining butter mixture and place them dipped-side up in the plate. Brush any leftover butter over the top.
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Cover the plate with an overturned mixing bowl and let the rolls rise at room temperature until doubled in bulk, about 1½ to 2 hours depending on dough temperature.
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Preheat the oven to 350°F and bake for about 30 minutes, or until the top is golden brown and the rolls are cooked through.