Garlic-Parmesan Monkey Bread

May 5, 2017

This soft, pull-apart monkey bread tastes like those garlic knots you love, and is the perfect compliment to a pot of soup!

  • Cook: 30 mins
  • Yields: Serves 10


2 Nature's Yoke eggs

3 tbsp green onions, finely chopped

1/4 cup fresh parsley, finely chopped

1 tbsp garlic powder

1/4 tsp salt

5 tbsp butter, melted

2 loaves frozen bread dough, thawed

2/3 cup grated parmesan cheese

1 tbsp minced garlic


1Coat a 10" Bundt or tube pan with cooking spray.

2Whisk together eggs, green onion, parsley, garlic powder and salt. Add butter and blend well.

3Roll out each loaf into a 18-inch log and cut into 18 pieces. Roll each piece into a ball. Dip balls into egg mixture to coat.

4Toss parmesan cheese and minced garlic together in a bowl. Arrange 1/3 of coated balls in single layer in prepared pan. Sprinkle with parmesan-garlic mixture. Repeat for two more layers. Pour any remaining egg mixture over top of balls and sprinkle with remaining parmesan-garlic.

5Cover pan loosely and let dough rise until doubled in size, about an hour.

6Preheat oven to 350 F. Bake, uncovered, until golden brown, about 30 minutes. Turn bread out onto a rack, then turn crusty side up to cool slightly before serving. Serve warm. (To reheat leftovers, wrap in foil and heat in oven.)

This bread can be assembled a day ahead of time.  Assemble in pan, but before allowing to rise, tightly cover it and put in the refrigerator.  When ready to make, bring bread to room temperature, then proceed with rising and baking.


About the Author: Dawn Nolt

Dawn Nolt
Dawn Nolt is a mother of four young children. Like you, she prepares meals every day for her growing family. Healthy cooking is a lifeskill that was passed down from her mother, who published a cookbook when Dawn was a girl. She enjoys photography and capturing the beauty and texture of food through the lens.

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