The pull apart bread on a plate with fresh rosemary.
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Parmesan Rosemary Pull Apart Bread

A tasty pull apart bread infused with the flavors of mozzarella and Parmesan cheeses, and roasted rosemary, it's the perfect appetizer for for sharing!
Prep Time30 mins
Cook Time30 mins
Cooling Time10 mins
Total Time1 hr 10 mins
Course: Appetizer
Cuisine: American
Keyword: cheese bread, cheese bread recipe, Parmesan rosemary bread, Pull Apart Bread, pull apart bread recipe, pull apart cheese bread, rosemary bread, rosemary bread recipe
Servings: 25 Servings
Calories: 158kcal
Author: Berly's Kitchen



  • 4 Ounces Parmesan cheese
  • 4 Ounces Mozzarella Cheese
  • 3 Tablespoons Rosemary (fresh, chopped or dried)
  • ½ cup Unsalted Butter (one ((1)) stick, divided and half softened)
  • ½ cup Water
  • 1 cup Milk (we used whole)
  • 2 teaspoons Salt
  • 4 Tablespoons Sugar
  • 4 1/2 teaspoons Rapid Rise yeast (two ((2)) envelopes)
  • 4 cups All-Purpose flour


  • Preheat oven to 350 degrees and spray a bundt pan with cooking spray.
  • If needed shred mozzarella and Parmesan cheeses and roughly chop the rosemary.
  • Activate the yeast by placing the milk, water, sugar, and four (4) tablespoons of butter into a small saucepan over low heat and allow butter to melt.
  • After butter melts and liquid reaches 120 degrees Fahrenheit, remove from heat and pour into a heat-safe glass bowl. Add the yeast to the bowl and stir. The yeast should become foamy and light in color, this process normally takes ten (10) to fifteen (15) minutes.
  • While yeast activates, use a spoon to combine flour and salt in the bowl of a stand mixer. After the yeast activates, add it to the flour and salt.
  • Place the bowl on the stand mixer and use a dough hook to mix the dough on low speed for one (1) to three (3) minutes. Then increase to medium speed for additional one (1) to there (3) minutes.
  • If necessary, stop and scrape the sides of the bowl to ensure all the flour gets incorporated. Once the dough begins to pull away from the sides of the bowl, remove it from the mixer and place it on a well-floured surface.
  • Knead for approximately eight (8) minutes until dough is smooth and elastic.
  • Tear the dough into one (1) inch pieces and roll into balls and place the balls into a single layer in the bundt pan. Brush the dough with softened butter, then sprinkle with rosemary and Parmesan.
  • Continue to layer the dough, butter, rosemary, and mozzarella and Parmesan cheeses until all the dough is used. Cover the pan with a clean kitchen towel and let rise for 30 minutes. The balls should double in size.
  • After the dough has doubled, place the pan in the oven and bake for twenty-five (25) to thirty (30) minutes or until the bread is golden brown and the cheese is melted. Remove from the oven, and invert the pan (turn upside down) onto a cooling rack.
  • Once you're able to remove it from the pan, serve warm. Store leftovers in an airtight container for up to three days.


The calories listed are an approximation based on the ingredients and a serving size of one (1) Parmesan rosemary yeast roll. Actual calories will vary. The pull apart bread can be stored in a sealed container for about three (3) days.


Serving: 1g | Calories: 158kcal | Carbohydrates: 19g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 326mg | Potassium: 65mg | Fiber: 1g | Sugar: 3g | Vitamin A: 203IU | Vitamin C: 1mg | Calcium: 95mg | Iron: 1mg
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