Plenty of meals and treats can be prepared in just one pan, including some unexpected recipes! Join chef and food blogger Molly Gilbert as she explores the possibilities (and minimizes the amount of dishes to do later). This cheddar-herb monkey bread may sound like a big, messy project, but it’s actually very easy and a major crowd-pleaser!
Good news — savory monkey bread is totally a thing! Instead of sugar and spice, we’re packing this with herbs, garlic, and a respectable amount of cheese. Whether you use store-bought dough or make your own from scratch, consider yourself warned: Sharp (cheddar) curves ahead. This bread is addictive. Handle with care.
- 8 tablespoons (1 stick) unsalted butter, melted and cooled, plus more for greasing the pan
- 1/2 teaspoon dried thyme
- 2 teaspoons chopped fresh flat-leaf parsley
- 2 teaspoons chopped fresh dill
- 3 cloves garlic, minced
- 1 cup shredded cheddar cheese (4 ounces)
- 2 8-ounce cans refrigerated buttermilk biscuit dough, biscuits quartered, or homemade dough
- 2 teaspoons rapid-rise yeast
- 1 1/2 cups barely warm water
- 2 tablespoons extra-virgin olive oil
- 3 1/2 cups all-purpose flour
- 2 teaspoons kosher salt
For the dough
In a large bowl (or in a stand mixer fitted with the dough hook), mix the yeast and water and let it sit for 5 minutes. Add the olive oil, flour, and salt and mix to form a dough. With well-floured hands (or the dough hook), knead the dough until cohesive and elastic.
Transfer the dough to a large bowl misted with cooking spray. Cover with a clean kitchen towel and allow the dough to sit in a warm corner of the kitchen until it has doubled in size, about 1 hour.
When the dough has doubled in size, flour your hands, punch it down, and break off pieces the size of golf balls, rolling each into a smooth ball. Roll the balls in the herb butter and cheddar and layer them in the pan, per the recipe’s instructions. Then cover the Bundt with a clean kitchen towel and let the dough rise once more, this time for 15 to 20 minutes, before baking as instructed.
For the bread
Preheat the oven to 350°F, with a rack in the center position. Grease a 12-cup Bundt pan with butter or cooking spray.
In a medium bowl, stir together the melted butter, thyme, parsley, dill, and garlic. Place the cheddar in a small bowl.
Dunk each piece of dough into the herb butter, then roll in the cheddar. Place the coated dough balls into the prepared Bundt pan, spacing them about ½ inch apart and creating layers.
Transfer to the oven and bake until the bread is fragrant and very brown, with a dark, cheesy crust, 25 to 30 minutes.
Let the bread cool in the pan for 5 to 10 minutes before carefully inverting onto a large plate or serving platter. Serve warm.