Cook with Sass – Pull Apart

Ingredients - For Dough

  • 345 grams FG Roberts Traditional White Bread Mix
  • 5 grams dry active yeast
  • 5 grams olive oil
  • 1 tsp sugar
  • 450ml warm water

For Topping

  • 50 grams salted butter
  • 3 tablespoons chopped fresh parsley
  • One whole roasted garlic bulb, mashed


Roast the Garlic

  1. Preheat your oven or air fryer to 200 celsius
  2. Using a sharp knife, cut about 1.5 cm from the top of the cloves to expose the individual cloves of garlic.
  3. Peel and discard the papery outer layers of the whole garlic bulb. Leave intact the skins of the individual cloves of garlic.
  4. Place the garlic heads in a baking pan, cut side up. (A muffin pan works great for this, as it keeps the garlic bulbs from rolling around.)
  5. Drizzle a couple teaspoons of olive oil over each exposed head, using your fingers to rub the olive oil over all the cut, exposed garlic cloves.
  6. Cover the bulb with foil and bake 30-40 minutes until the cloves are lightly browned and feel soft when pressed.
  7. Cool the garlic enough to handle without burning yourself. Use a small knife cut the skin slightly around each clove. Pull or squeeze the roasted garlic cloves out of their skins and set aside.

Make the Rolls:

  1. Heat oven to 210 celsius
  2. Lightly oil a 20cm round cake pan, bundt pan or other tray with sides, set aside.
  3. Place the warm water and sugar into a bowl.
  4. Sprinkle the yeast over the warm water, cover with a towel and allow to bloom.
  5. Once the yeast has bloomed it will look like a layer of thick cream on top of the water.
  6. In a separate large bowl, add the flour and make a well in the centre.
  7. Add the vinegar and oil and mix until a dough is formed.
  8. Don't worry! It will look a little shaggy at this stage.
  9. Turn dough onto a lightly floured surface and knead until smooth.
  10. Divide the dough into either 9 equal portions (or 24 if you prefer smaller serves)
  11. On a lightly floured work surface, form each piece of dough into a little ball.
  12. Arrange the balls in the prepared pan
  13. Cover the pan with lightly oiled cling wrap or a damp cotton towel.
  14. Place loaf in a warm place and allow to prove until double in size.
  15. Once double in size, brush lightly with olive oil
  16. Spritz lightly with water then place into the preheated oven with a pan of cold water in the bottom of the oven.
  17. Once in the oven, turn the temperature down to 200c and bake 13 minutes
  18. After 13 minutes, reduce the oven temperature to 175c for a further 60 minutes.
  19. While the pull apart bakes, melt the butter. Stir in the salt, finely chopped fresh parsley and mashed roasted garlic.
  20. When the pull apart is ready, remove from the oven and transfer it to a wire rack. Brush liberally with the roasted garlic butter mixture.
  21. Allow to cool at least 30 minutes before serving. Serve slightly warm or at room temperature.