This rosemary garlic pull-apart bread is made with a simple, homemade rosemary-infused dough and loaded up with butter, garlic, cheese, and herbs. Baked until golden brown, it’s soft and flaky on the inside and perfectly crispy on the outside. It’s the kind of bread that’s completely irresistible, especially when you catch the smell as it bakes—trust me, it’s a crowd favorite.
This recipe is brought to you in partnership with Red Star Yeast.
If you’ve tried my everything bagel pull-apart bread, you know how amazing it is. I wanted to make something just as addictive for the holiday season, so I swapped in simple ingredients like rosemary, butter, and Parmesan cheese. And let me tell you—this bread disappeared in no time at all at my house (and I make chocolate chip cookies pretty regularly!).
Let’s Talk About This Rosemary Garlic Pull-Apart Bread
Flavor: It’s a perfect balance of cheesy, garlic, rosemary, herbs, salty, and buttery flavors—all wrapped up in the goodness of homemade bread. Honestly, it’s one of the best flavor combos you can get.
Texture: Not only does it taste amazing, but the texture is seriously next-level. The outside gets wonderfully crisp, while the inside stays soft and flaky. The way the bread is shaped and assembled means it has lots of little peaks and valleys, giving it way more texture than a regular loaf of bread. It’s almost as flaky as a croissant, which is definitely a win!
Ease: A lot of pull-apart bread recipes use store-bought loaves, which are easy and delicious, but this one uses a simple homemade dough made with just nine ingredients. If you’ve been intimidated by baking bread, this is a great recipe to try. The shaping part is pretty straightforward, and even if it looks a little messy going into the oven, it turns out great. If you’re new to yeast baking, be sure to check out my Baking with Yeast Guide—it’s packed with helpful tips!
Time: Homemade bread does take some time, but it’s so worth it! This recipe makes one simple loaf, and once you get the hang of assembling it, the process is pretty quick. Allow about 4 hours from start to finish, but most of that time is hands-off as the dough rises.
If you’re craving something like rosemary & herb dinner rolls, I highly recommend trying these herb skillet rolls!
A Quick Look at the Pull-Apart Bread Dough
I promise I won’t hold you up for too long—I just want to give you a brief rundown of the dough ingredients. You’ll need 9 simple ingredients: yeast, sugar, milk, butter, salt, egg, flour, rosemary, and garlic powder. The sugar helps the yeast activate, while milk hydrates the dough and gives it a softer texture. Butter, salt, rosemary, and garlic powder give it loads of flavor, and the egg helps with rising and texture.
For the yeast, I’m using Platinum Yeast from Red Star. This instant yeast helps the dough rise beautifully and adds extra volume. It’s my go-to yeast because it’s always reliable. You’ll need just 2 teaspoons of dry yeast, which is a little less than one standard packet.
Ingredients
For the Dough:
- 2 teaspoons Platinum Yeast from Red Star
- 1 tablespoon granulated sugar
- 3/4 cup (180ml) whole milk
- 3 tablespoons (43g) unsalted butter, softened to room temperature
- 1 large egg
- 2 and 1/3 cups (291g) all-purpose flour (spooned & leveled), plus more as needed
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 tablespoon finely chopped fresh rosemary (or 2 teaspoons dried)
For the Filling:
- 5 tablespoons (71g) unsalted butter, extra soft (see note)
- 1 tablespoon finely chopped fresh rosemary (or 2 teaspoons dried)
- 1 tablespoon finely chopped fresh parsley (or 2 teaspoons dried)
- 2 garlic cloves, minced (or 1/2 teaspoon garlic powder)
- 1/4 teaspoon salt
- 3/4 cup (95g) shredded Parmesan, mozzarella, or white cheddar cheese (or your favorite shredded cheese)
Optional Topping:
- 1 tablespoon (14g) unsalted butter, melted
- Coarse or flaky sea salt for sprinkling
How to Assemble the Pull-Apart Bread
There are tons of ways to make pull-apart bread, but I’ve found a super easy method for this recipe. No rolling pin required (though you can use one if you’d like), and there won’t be any leftover dough scraps!
- Divide the dough into 12 equal pieces.
- Flatten them into 4-inch circles (don’t worry if they’re not perfect).
- Spread garlic herb butter on each circle, then sprinkle with cheese.
- Fold each circle in half and arrange them upright in a 9×5-inch loaf pan.
You won’t need any fancy tools, but a rolling pin works if you prefer it!
Step-by-Step Photos for Assembling the Bread
Make and knead the dough (check out my How to Knead Dough tutorial if you need a refresher). After the dough rises, punch it down and divide it into 12 pieces.
Flatten each dough round and spread it with garlic herb butter.
Sprinkle with cheese and fold the dough into a taco shape.
Tip: I love cheesy bread, but I think the rosemary flavor really shines in this recipe. If you’re after more cheese, try my homemade cheese bread or asiago-crusted skillet bread for that extra cheesy punch.
Line the folded dough circles in a greased loaf pan.
Let the dough rise until it’s puffy, then bake until golden brown.
Final Thoughts
This bread is perfect as a snack, appetizer, or side dish. You can slice it or pull it apart by hand—either way, it’s going to be a hit! If you’re into the garlic and herb flavors in this recipe, you should also try these pizza pull-apart rolls or my homemade garlic bread. And if you’re in the mood for something sweet, my homemade monkey bread is just as irresistible—and totally acceptable for breakfast! 😉
This version includes all the key ingredients and easy-to-follow steps while keeping the casual tone and clear structure for readers.