Skip Therapy and Tear into This Pull-Apart Christmas Tree Bread Instead

Skip Therapy and Tear into This Pull-Apart Christmas Tree Bread Instead

Soft garlic herb dough rolls, pulled apart tree-shaped and dunked in warm marinara.

Total 2 hr 25 min Makes 16 rolls Calories 185/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Eggs, Wheat

Balls of buttery, herb-flecked dough bake clustered into a tree silhouette, pulling apart into pillowy, garlicky rolls with golden tops. A star-shaped topper roll and warm marinara for dipping make it a festive centerpiece for holiday dinners or a crowd-pleasing appetizer.

Ingredients

  • 3 1/2 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 2 1/4 teaspoons instant yeast
  • 1 1/4 teaspoons salt
  • 1 cup warm milk
  • 1/4 cup unsalted butter, melted
  • 1 large egg
  • 4 tablespoons unsalted butter, melted, for brushing
  • 3 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon dried oregano
  • 1/2 cup grated Parmesan cheese
  • 1 cup marinara sauce, warmed, for dipping
  • 1 flaky sea salt, for sprinkling

Method

  1. In a large bowl, whisk together the flour, sugar, instant yeast, and salt.

  2. Add the warm milk, melted butter, and egg to the dry ingredients. Mix until a shaggy dough forms.

  3. Knead the dough on a lightly floured surface, or with a stand mixer fitted with a dough hook, until smooth and elastic, about 8 minutes.

  4. Place the dough in a greased bowl, cover, and let rise in a warm spot until doubled in size.

  5. Punch down the dough and divide into 16 equal pieces. Roll each piece into a smooth ball.

  6. Line a large baking sheet with parchment paper. Arrange the dough balls in a tree shape: 1 ball at the top, then rows of 2, 3, 4, and 6, leaving small gaps between rows, with a final ball placed at the base as a trunk.

  7. Cover the shaped dough loosely with plastic wrap and let rise until puffy and nearly doubled.

  8. While the dough rises, preheat the oven to 375°F (190°C).

  9. In a small bowl, stir together the melted butter, minced garlic, parsley, and oregano.

  10. Brush half of the garlic herb butter over the risen dough balls and sprinkle with the Parmesan cheese.

  11. Bake until the rolls are golden brown and sound hollow when tapped, 20 to 25 minutes.

  12. Remove from the oven and immediately brush with the remaining garlic herb butter. Sprinkle with flaky sea salt.

  13. Let cool for 10 minutes on the baking sheet before transferring to a serving board.

  14. Serve warm with marinara sauce for dipping.

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    Skip Therapy and Tear into This Pull-Apart Christmas Tree Bread Instead

    Balls of buttery, herb-flecked dough bake clustered into a tree silhouette, pulling apart into pillowy, garlicky rolls with golden tops. A star-shaped topper roll and warm marinara for dipping make it a festive centerpiece for holiday dinners or a crowd-pleasing appetizer.

    2 hr 25 min 16 rolls 185 cal

    Ingredients

    • 3 1/2 cups all-purpose flour
    • 1 tablespoon granulated sugar
    • 2 1/4 teaspoons instant yeast
    • 1 1/4 teaspoons salt
    • 1 cup warm milk
    • 1/4 cup unsalted butter, melted
    • 1 large egg
    • 4 tablespoons unsalted butter, melted, for brushing
    • 3 cloves garlic, minced
    • 2 tablespoons fresh parsley, chopped
    • 1 teaspoon dried oregano
    • 1/2 cup grated Parmesan cheese
    • 1 cup marinara sauce, warmed, for dipping
    • 1 flaky sea salt, for sprinkling

    Method

    1. 1

      In a large bowl, whisk together the flour, sugar, instant yeast, and salt.

    2. 2

      Add the warm milk, melted butter, and egg to the dry ingredients. Mix until a shaggy dough forms.

    3. 3

      Knead the dough on a lightly floured surface, or with a stand mixer fitted with a dough hook, until smooth and elastic, about 8 minutes.

    4. 4

      Place the dough in a greased bowl, cover, and let rise in a warm spot until doubled in size.

    5. 5

      Punch down the dough and divide into 16 equal pieces. Roll each piece into a smooth ball.

    6. 6

      Line a large baking sheet with parchment paper. Arrange the dough balls in a tree shape: 1 ball at the top, then rows of 2, 3, 4, and 6, leaving small gaps between rows, with a final ball placed at the base as a trunk.

    7. 7

      Cover the shaped dough loosely with plastic wrap and let rise until puffy and nearly doubled.

    8. 8

      While the dough rises, preheat the oven to 375°F (190°C).

    9. 9

      In a small bowl, stir together the melted butter, minced garlic, parsley, and oregano.

    10. 10

      Brush half of the garlic herb butter over the risen dough balls and sprinkle with the Parmesan cheese.

    11. 11

      Bake until the rolls are golden brown and sound hollow when tapped, 20 to 25 minutes.

    12. 12

      Remove from the oven and immediately brush with the remaining garlic herb butter. Sprinkle with flaky sea salt.

    13. 13

      Let cool for 10 minutes on the baking sheet before transferring to a serving board.

    14. 14

      Serve warm with marinara sauce for dipping.