Garlic Butter (or half a cup store bought garlic butter)
½CupSalted ButterRoom Temperature
4ClovesGarlicFinely Chopped or Minced
4tablespoonParmesan Cheese Fresh is best. Mozzarella can be substituted with a sprinkling of dry parm.
In your bowl add the water, sugar and yeast. Let it sit until the yeast is foamy and ready to join the party (About 5 mins) If it doesn't get foamy your water was too hot or you have bad yeast!
To the yeast sugar water: add the oil, salt, garlic powder, parsley and three cups of flour.
Turn on your mixer to the lowest setting with the dough hook attachment and let it run until the dough forms a ball and the dough pulls away from the sides of the bowl. if it doesn't form a ball and pull away slowly add more and more flour. letting it work itself in until it does form a ball.
Once the ball is formed let the mixer knead your dough (or if you're doing this by hand que up your workout playlist on your phone and dust a clean surface with flour) Knead the dough until it reaches the window pane stage. Which is when you grab a piece of the dough and slowly pull it and if its able to be stretched to the point that you can start to see through it without it breaking then the gluten has been worked enough. Yippee.
Add the bowl to a lightly oiled bowl and cover it with saran wrap or a kitchen towel and let it rise for about 1 hour or until it has doubled in size.
Making the rolls
Once the dough has risen, remove it from the bowl onto a clean work surface that is dusted with flour. Use a rolling pin to spread the dough out to a large rectangle roughly 18"x 20"
Mix the butter, garlic and parsley together in a bowl.
spread the garlic butter all over the dough.
Using a pizza dough cutter, cut into 12 equal square pieces
Stack pieces and Place into a greased bread pan (9.25x 5.25) if using smaller pans, adjust bake time.
Cover and let rise for 30 minutes
Preheat oven to 350°F
Sprinkle Parmesan all over risen bread
Bake uncovered for 45 minutes, use an instant-read thermometer to ensure the internal temperature of the loaf is 190°F in the middle. If it isn't, keep baking! Pull-apart bread takes a bit longer to bake in the middle. Normally a loaf this size only takes 30 minutes
Attempt to let the loaf cool for a hot minute before devouring.