Cheesy Rosemary Garlic Monkey Bread with Marinara Sauce

• Vegetarian

• Produce

  • 5 Garlic cloves
  • 1/2 cup Parsley
  • 4 tbsp Rosemary, Fresh

• Refrigerated

  • 1 Egg

• Condiments

  • 1 Mezzetta caramelized onion and butter marinara sauce

• Baking & Spices

  • 1 packet Active dry yeast, instant
  • 3 cup All-purpose flour
  • 1/2 tsp Salt
  • 1/4 cup White sugar

• Dairy

  • 10 tbsp Butter, unsalted
  • 1/2 cup Milk
  • 4 oz Mozzarella cheese

• Liquids

  • 1/2 cup Water

Found on unicornsinthekitchen.com

Description

Ingredients

• 3-33/4 cup all-purpose flour
• 1/4 cup white sugar
• 1/2 tsp salt
• 1 packet instant active dry yeast
• 1/2 cup milk
• 1/2 cup water
• 4 tbsp unsalted butter
• 1 egg
• 4 oz mozzarella cheese, cubed
• 6 tbsp unsalted butter
• 4 tablespoons chopped fresh rosemary
• 5 garlic cloves, minced
• 1/2 cup chopped parsley
• Mezzetta Caramelized Onion and Butter Marinara Sauce

Directions

• Mix 2 cups of flour, sugar, yeast and salt in a bowl
• In a sauce pan, have the butter, milk and water on medium heat until the butter is almost melted.
• Mix the egg into the milk mixture.
• Add the wet ingredients into dry ingredients and mix until everything is combined
• Add one more cup of flour and a bit more so the dough forms into a ball
• Knead for 7 minutes. Let the dough rest for 10 minutes.
• Grease a bundt cake pan with cooking spray.
• Coating: Melt the butter and mix in rosemary, garlic and parsley.
• Take the dough out and divide it into 4 pieces and each piece into 10 pieces so in total you will have 40 pieces of dough.
• Take one dough ball, flatten it with your fingers and place a mozzarella cube in the middle of it, roll the dough again and make it into a ball. repeat with the remaining dough balls and mozzarella cubes.
• Put the 8 dough balls in a ziploc bag and pour 1 - 2 tablespoons melted butter mixture on them, seal the bag and toss the balls with butter until they are coated. Repeat with the remaining dough balls and butter.
• Place each piece of dough in the bundt cake pan until the pan is full.
• Cover the pan with a towel and let it rest for 40 minutes until doubled in size.
• Preheat the oven to 180C or 350F.
• Put the pan in the oven and bake it for 25-30 minutes until the top is dark golden brown.
• When you take it out of oven let it sit for 7 minutes and then invert it into a plate.
• Serve it with Mezzetta Caramelized Onion and Butter Marinara Sauce.