These little babies are a cross between a roll and a breadstick. Completely easy to make and the perfect addition to practically any meal.
Pan Bread Pull-Aparts
Recipe from Connie Hooley
2 c. scalded milk
1 1/3 c. luke warm water
2/3 square butter, melted
5 1/2 Tbsp. sugar
9 1/3 c. flour, divided
2 Tbsp. yeast
3 tsp. salt
2/3 square butter
1/4 c. + 1 Tbsp. + 1 tsp. mayo
1/4 c. + 1 Tbsp. + 1 tsp. parmesan cheese
1/2 tsp. garlic
2 tsp. dried parsley
Add milk, water, butter and sugar to mixing bowl.
Turn on and slowly add 3 1/3 c. flour.
When slightly mixed, add yeast and salt.
Slowly add remaining 6 c. of flour.
When ingredients are incorporated, mix for an additional 4-5 minutes.
Cover and let rest until double in size, 45 minutes to 1 hour.
Meanwhile, spray two jellyroll pans (or large cookie sheets) with cooking spray.
Dust with cornmeal.
Mix topping ingredients together and set aside.
When dough has doubled, punch down and cut in half.
Roll each half out to the size of your pans and place over cornmeal.
Use a pastry brush (or back of a spoon) to spread the topping mixture evenly over the two loaves.
With a pizza cutter, cut each dough (while inside the pan) into 24 pieces - be sure to cut all the way through.
Let rise until double - another 45 minutes to 1 hour.
Bake at 350 for 25 - 30 minutes.