The warm(er) temperatures are basically forcing us to heat up the bbq grill on the terrace, right? What else can you do when it’s hot? Cook a three-course dinner in your hot kitchen? Just a salad is not always what you want ;) So a nice little bbq with meat, sausages, and veggies is the way to have dinner in summer. At least for us. Homemade bread is always a nice addition to your grilled stuff – for example, this savory monkey bread with herb butter and mozzarella cheese…. so good!
In our home we have two ways of bbq-ing – the small and quick bbq right after coming home from work or the big extended one with friends on the weekend. If we feel lazy and don’t want to spend much time in the kitchen, a quick bbq is definitely something we like to do. Some meat and veggies on the grill and you’re done. For the extended one on weekends, we normally prepare lots of things. Salads, small snacks and of course some bread. If you have some time you can definitely serve some homemade bread like this monkey bread…
On weekdays we have to rely on store-bought bread, making one in the evening is quite impossible. Unless you don’t mind eating close to midnight ;P For a pull-apart bread you need to plan ahead and give yourself some time. Not so much to work on the dough or filling, but the bread needs quite some time to rise. If you have to prepare other things for the bbq this is probably not a problem for you – you just have to think a bit about the timing and then put the bread in the oven… pretty much the last thing before you want to start, but if you want to eat quickly… no can do ;)
Preparing the dough is pretty easy I’d say. All you got to do is mixing/kneading all of the ingredients at once until you get a nice and smooth dough and then you’re done. I did not use a kitchen machine for this one here – just my „marla“ bowl from keeeper* and a handheld mixer with dough hooks. Super easy. The bowls are actually perfect for a yeast dough – you can press the bowl down on your working surface and it will stick to it. Really good if you got a dough that tends to behave like a big rock when kneaded. The bowl also comes with a lid, so when you’re done kneading and want the dough to rest, all you have to do is putting the lid on top and let the yeast do its magic. No plastic wrap needed. If you want to know more about the products from keeeper, take a look at their website*.
My monkey bread here is filled with mozzarella and herbs butter – something that people like a lot with their meat at a bbq. If you prefer something else… feel free to switch it up. If you prefer other cheeses, go and use them. Cheddar is nice as well as a nice strong Gouda. If you want to add some meat, you can do that too. Cooked sausage, bacon or maybe pulled pork… there is a lot you can stuff into these little balls ;)
INGREDIENTS / ZUTATEN
17.6 oz. (500g) all-purpose flour
1 tsp. active dry yeast
1 1/2 tsp. salt
1 tsp. sugar
2 tbsp. olive oil
1 1/4 cups (290-300ml) lukewarm water
For the filling:
2-3 garlic cloves
2-3 tbsp. chopped herbs (chives, parsley, dill, oregano, etc.)
1/2 cup (120g) butter, at room temperature
1/2 tsp. salt
1/4 tsp. pepper
some cayenne pepper (optional)
1 package mini-mozzarella (about 4.4 oz. net weight)
For the topping:
2 tsp. white sesame
2 tsp. black sesame
1/4 tsp. granulated garlic
1/4 tsp. granulated onions
some salt & pepper
1 egg for brushing
500g Mehl (Type 550)
2 TL Trockenhefe
1 1/2 TL Salz
1 TL Zucker
2 EL Olivenöl
290-300ml lauwarmes Wasser
Für die Füllung:
2-3 Knoblauchzehen
2-3 EL gehackte Kräuter (Schnittlauch, Petersilie, Dill, Oregano, etc.)
120g weiche Butter
1/2 TL Salz
1/4 TL Pfeffer
etwas Cayenne Pfeffer (optional)
1 Pkg. Mini-Mozzarella (ca. 125g Abtropfgewicht)
Für das Topping:
2 TL weißer Sesam
2 TL schwarzer Sesam
1/4 TL granulierter Knoblauch
1/4 TL granulierte Zwiebeln
etwas Salz & Pfeffer
1 Ei zum Bestreichen
DIRECTIONS / ZUBEREITUNG
2. While the dough is rising, peel the garlic and press through a garlic press, chop the herbs and mix everything with the soft butter. Season with salt, pepper, and cayenne pepper (optional) – place herb butter in the fridge until needed. Grease a baking tin or casserole or line with baking parchment. Place a smaller heat-resistant bowl in the center and set aside.
3. As soon as the dough has risen enough place on a floured surface and knock out the air. Divide into about 30 equal pieces. Shape the dough pieces into flat discs and place some of the herb butter or a mini-mozzarella in the center, pull the sides over the filling and seal it in by pinching the edges together. Shape balls ad place in the baking tin/casserole around the bowl in the center. Cover and let rise another 30 minutes.
4. Preheat the oven to 350°F (180°C). For the topping mix the sesame seeds with granulated garlic, onions, salt, and pepper. Brush the dough balls with some whisked egg and sprinkle with the topping mixture. Bake for 28-30 minutes until the monkey bread has a nice golden brown color. Take out of the oven and let cool down a bit. Fill a dip (e.g. marinara sauce, cheese sauce or Tsatsiki) into the bowl in the center and serve.
2. Während der Teig geht, die Knoblauchzehen schälen und durch eine Presse drücken, Kräuter hacken und dann alles mit der weichen Butter verrühren. Mit Salz, Pfeffer und Cayenne Pfeffer (optional) würzen und bis zur weiteren Verwendung in den Kühlschrank stellen. Eine ofenfeste Form (Springform, Auflaufform etc.) einfetten oder mit Backpapier auslegen. Eine kleinere feuerfeste Form in die Mitte setzen, um die später die Teigkugeln gelegt werden. Zur Seite stellen.
3. Wenn der Teig schön aufgegangen ist noch einmal kurz auf einer bemehlten Fläche durchkneten und dann in etwa 30 gleich große Stücke teilen. Die einzelnen Teigstücke in der Handfläche zur flachen Scheiben formen und dann entweder etwas Kräuterbutter oder eine Mozzarellakugel in die Mitte der Teigscheibe setzen. Den Teig ringsum über die Füllung ziehen und dann zusammendrücken und die Füllung damit einschließen. Schöne Kugeln formen und dann in die Form um die kleine Form herum setzen. Die Teigkugeln noch einmal abdecken und etwa 30 Minuten gehen lassen.
4. Den Ofen auf 180°C (350°F) vorheizen. Für das Topping den Sesam mit Knoblauch, Zwiebeln, Salz und Pfeffer vermischen. Die gegangenen Teigkugeln mit verquirltem Ei bestreichen und mit dem Topping bestreuen und dann für etwa 28-30 Minuten backen, bis alles eine schöne goldbraun Farbe bekommen hat. Aus dem Ofen holen und etwas abkühlen lassen. Als Dip in der Mitte eignet sich z.B. Pizzasoße, Käsesoße oder Tsatsiki.
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Here is a version of the recipe you can print easily.
Print
Savory Pull Apart Bread with Herb Butter & Mozzarella
- Prep Time: 30m
- Cook Time: 30m
- Total Time: 2h 30m
- Yield: 1
- Category: Bread
- Cuisine: American
Description
Easy peasy party bread: Monkey Bread with Herb Butter & Mozzarella. Perfect snack for a bunch of friends or family.
Ingredients
Instructions
Notes
Enjoy baking!
*I have partnered with keeeper to bring you this delicious monkey bread. That’s why I have to declare this here in Germany as Advertising. All I wrote in this article is still based on my own opinion and has not been affected by anybody :)
I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
