Parmesan Pull-Apart Bread
3 1/2 to 4 1/2 cups , divided
2 tablespoons sugar
1 teaspoon salt
1 (1/4 oz.) package active dry yeast
1 1/4 cups warm milk (120 to 130°F)
2 tablespoons extra virgin olive oil
2/3 cup grated Parmesan cheese
1 teaspoon garlic salt
1 teaspoon dried oregano leaves
1/2 teaspoon paprika
5 tablespoons butter, melted
STIR 2 cups flour, sugar, salt and yeast in large bowl until blended. Add milk and oil. Beat with mixer on low speed until moistened. Blend in egg. Beat on medium speed 3 minutes.
STIR in an additional 1 1/4 to 1 3/4 cups flour until dough pulls cleanly away from sides of bowl.
TURN onto floured surface. Knead until smooth and elastic, about 3 minutes, adding additional flour as necessary. Coat large bowl with no-stick cooking spray. Place dough in bowl, turning to coat top. Cover loosely with plastic wrap. Let rise in warm place until doubled in size, about 30 to 45 minutes.
COAT 10-inch fluted tube pan with no-stick cooking spray. Combine cheese, garlic salt, oregano and paprika in small bowl.
PUNCH dough down. Divide into 16 equal pieces. Roll into balls. Dip in butter to coat. Roll in cheese mixture to coat lightly. Arrange in prepared pan. Cover loosely with plastic wrap. Let rise in warm place until doubled in size, about 30 to 45 minutes.
HEAT oven to 375°F. Uncover dough. Bake 25 to 30 minutes or until golden brown. Cool 5 minutes. Remove from pan to wire rack. Serve warm.
Serving Size (1 of 16 pieces), Calories 190 (Calories from Fat 70), Total Fat 7g (Saturated Fat 4g, Trans Fat g), Cholesterol 25mg, Sodium 370mg, Total Carbohydrate 27g (Dietary Fiber 1g, Sugars 3g), Protein 5g, Potassium 76mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron 2mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.