Buttery, soft and cheesy, this savory Homemade Asiago Pull-Apart Monkey Bread is crispy on the outside and delicate and fluffy on the inside!
Keyword Buttery, Cheesie, Savory
Prep Time 20minutes
Cook Time 35minutes
Rising Time 2hours
Total Time 2hours55minutes
Author Heather Carter - MySweetMission.com
1 1/2cupswarm water
2 1/4tspdry active yeast(1 packet)
3 1/2cupsunbleached or all-purpose flour
Kneading & shaping
1/4cupunbleached or all-purpose flour
1/3 - 1/2cupsweet onion, finely chopped
2garlic cloves, minced
4ozgrated Asiago cheese(approximately 1 1/3 cups)
Generously grease a bundt pan.
In a small bowl stir the warm water and yeast together, and set aside for a few minutes. In a large bowl whisk together the flour and salt. Add the water-yeast mixture to the dry ingredients and stir to combine well.
Cover dough lightly and rest for an hour, or until double in bulk.
Kneading & shaping
Spray a large baking sheet. Punch down the dough and flour a clean counter. Shape 24 dough balls and place them on a greased baking sheet.
Melt the butter and add the remaining butter sauce ingredients, stirring to combine well.
Roll 8 dough balls in the butter sauce and place them in a greased bundt pan. Sprinkle with 1/3 of the grated Asiago cheese.
2nd & 3rd layers
Repeat as the 1st layer, drizzle the top of the rolls with the remaining butter sauce, and sprinkle with a little dried parsley.
Cover loosely with a piece of greased wax paper and allow to rise 1 hour, or until double in bulk.
Preheat oven to 375º F the last 15 minutes the dough is rising.
Bake 30-40 minutes, or until light golden brown on top.
Cool 10-15 minutes in the pan, gently loosen the edges, then turn the pan over onto a serving plate. Pull-apart and dip in marinara, if desired.
Shortcut: Use 24 frozen bread dough balls thawed according to the package in place of the homemade bread dough. Then follow the remaining steps.
If the butter sauce gets cold, warm until melted then roll the dough balls in it.
Make-ahead tip: Follow the instructions for all 3 layers, then cover with plastic wrap and place the bundt pan in the fridge before the 2nd rising. Approximately 3 hours before serving remove from fridge, allow to rise until double in bulk (it will take longer because the dough is chilled) and bake as directed.