Featuring the bold and craveable flavors of rosemary, garlic and Parmesan, this savory take on monkey bread is sure to be a crowd-pleaser.

Preparation

To make the bread, place milk, sugar and salt in a small sauce pot. Heat on low until just warm to the touch. Add the buttermilk and mix to combine. Sprinkle with yeast and let stand for 5 minutes. 

Place flour in an electric mixer with milk mixture and softened butter, then mix with a dough hook for 5 minutes. Turn dough out onto a lightly floured work surface and knead for 1 minute, adding flour as needed if dough becomes tacky. 

Place kneaded dough in a work bowl and cover with plastic wrap. Let dough rise in a warm area of the kitchen for about 1 hour, until it doubles in size.

When dough has risen, turn out onto a work surface and shape into a thick rope. Cut dough into 1-ounce pieces (approximately 48 total), then shape each piece into a ball. 

To make the coating, combine garlic, rosemary and Parmesan in a work bowl. Coat each ball with olive oil and then the Parmesan mixture. Place coated dough balls on a baking sheet and let rise for 30 minutes.

Heat oven to 350°F. 

Place dough balls in a Bundt pan and bake for 30–35 minutes, until risen and golden brown. Let cool for 10 minutes before turning out onto a serving plate.