Enjoy this homemade pull-apart bread baked using yeast - perfect accompaniment to any meal.
Pull-Apart Bread
- Prep Time 30 min
- Total 1 hr 35 min
- Servings 12
- Ingredients 9
Ingredients
- Cooking spray to grease pan
- 3 1/2 to 3 3/4 cups Gold Medal™ all-purpose flour or Better for Bread™ bread flour
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1 package regular or fast-acting dry yeast (2 1/4 teaspoons)
- 1 cup milk
- 1/4 cup butter or margarine (1/2 stick)
- 1 large egg
- 1/4 cup butter or margarine (1/2 stick)

Make With
Gold Medal Flour
Instructions
-
Step1Spray a 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan with the cooking spray. In a large bowl, stir 1 1/2 cups of the flour, the sugar, salt and yeast until well mixed.
-
Step2In a 1-quart saucepan, heat the milk and 1/4 cup butter over medium-low heat, stirring frequently, until very warm and an instant-read thermometer reads 120°F to 130°F. Add the milk mixture and the egg to the flour mixture. Beat with an electric mixer on low speed 1 minute, stopping frequently to scrape batter from side and bottom of bowl with a rubber spatula, until flour mixture is moistened. Beat on medium speed 3 minutes, stopping frequently to scrape bowl. With a wooden spoon, stir in enough of the remaining flour, 1 cup at a time, until dough is soft, leaves side of bowl and is easy to handle (dough may be slightly sticky).
-
Step3Sprinkle flour lightly on a countertop or large cutting board. Place dough on floured surface. Knead by folding dough toward you, then with the heels of your hands, pushing dough away from you with a short rocking motion. Move dough a quarter turn and repeat. Continue kneading about 5 minutes, sprinkling surface with more flour if dough starts to stick, until dough is smooth and springy.
-
Step4Place 1/4 cup butter in a small microwavable bowl; cover with a microwavable paper towel. Microwave on High 30 to 50 seconds or until melted.
-
Step5Shape the dough into 24 balls. Dip each ball of dough into the melted butter. Layer evenly in the pan. Cover bowl loosely with plastic wrap; let rise in a warm place 20 to 30 minutes or until dough has doubled in size. Dough is ready if an indentation remains when you press your fingertips about 1/2 inch into the dough. Remove plastic wrap.
-
Step6Move the oven rack to a low position so that tops of the pans will be in the center of the oven. Heat the oven to 350°F.
-
Step7Bake 25 to 30 minutes or until golden brown. Cool bread in pan 2 minutes. Place a heatproof serving plate upside down on pan; holding plate and pan with pot holders, turn plate and pan over together, then remove pan. Serve bread while warm, pulling it apart with 2 forks or your fingers.
Nutrition
230
Calories
9g
Total Fat
5g
Protein
31g
Total Carbohydrate
3g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 230
- Calories from Fat
- 80
- Total Fat
- 9g
- 14%
- Saturated Fat
- 5g
- 27%
- Trans Fat
- 0g
- Cholesterol
- 40mg
- 13%
- Sodium
- 170mg
- 7%
- Potassium
- 90mg
- 3%
- Total Carbohydrate
- 31g
- 10%
- Dietary Fiber
- 1g
- 5%
- Sugars
- 3g
- Protein
- 5g
% Daily Value*:
- Vitamin A
- 6%
- 6%
- Vitamin C
- 0%
- 0%
- Calcium
- 4%
- 4%
- Iron
- 10%
- 10%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;Carbohydrate Choice
2Tips from the Betty Crocker Kitchens
{{tipItemHeadingFormat.replace('{0}',props.index + 1)}}
© 2025 ®/TM General Mills All Rights Reserved