There is something about a brown butter pull apart bread that just makes sense. Brown butter + rosemary + mozzarella = Perfection.
Welllll, this is the recipe for you! The bread is soft, and the addition of butter between the sections makes it fully of rich flavor!
How Do I get the pull apart sections to be the same size?
You can always just use the "eyeball" method. To your best guess, make similar sized balls of dough.
Alternatively, you can roll the dough out in a big rectangle and use a ruler to measure out your sections. This could be a fun way to have a different shape to your bread with rectangular or triangular sections. I choose not to do this. method because rolling it out and measuring with a ruler seems like way more work than just using a scale.
Plus, if you want the sections to be more precise, weighing out the dough is really the best option.
Make sure you tare your kitchen scale to zero to get the weight of the dough (mine weight 28 oz). Then, weigh each individual ball.
But what's the deal with Brown Butter?
Brown butter is a holy concoction blessed by every religious deity in existence. It's butter but better. All the fat in butter gets super brown in the pan and takes on a really beautiful, toasty, nutty flavor. When added into savory goods, it really amplifies the flavor profile.
If you don't want to make a brown butter , you can totally just use regular butter. In this recipe, I used the Original Brown Butter from Black and Boyland. It's super convenient, especially if you hate making your own brown butter. If you want to give making your own a shot, check out my recipe for Brown Butter Sugar Cookies where I break down how to brown your own.
Browned Butter Rosemary Pull Apart Bread
- 4 cups bread flour
- 1 ¼ cups warm water
- 1 package instant yeast
- 2 teaspoon salt
- 2 tablespoon granulated sugar
- ¼ cup olive oil
- 1 large egg
- ¼ cup browned butter
- ¼ cup fresh rosemary chopped
- 3 cups shredded mozzarella
- In a large bowl, combine ingredients until dough is loosely formed. In the bowl, begin to turn and kneed the dough until fully combined and no longer sticky. Cover with cellophane and let rise for an hour (or until doubled in size).
- Weigh the dough and divide into 2-2.5oz balls. (You should have around a dozen.) Roll the balls into large ovals. Spread a thin layer of butter, a sprinkle of rosemary, and about two tablespoons of mozzarella on the dough oval. Fold in half and place in a greased bread pan.
- Cover with cellophane and let rise for twenty minutes. Preheat oven to 350F. Bake for 45 minutes. Remove from oven and brush with butter. Bake for an additional 10-15 minutes until bread is golden brown.
- Let rest for 10 minutes before removing from pan. Sprinkle with salt. Pull apart and enjoy!