Rating: 4.5 stars
2 Ratings
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This savory Bundt-pan recipe is a showstopper.

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Credit: Victor Protasio

Recipe Summary test

hands-on:
25 mins
total:
2 hrs 40 mins
Servings:
8
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Move over turkey, these tender pull-apart rolls are the real centerpiece of this year's Thanksgiving feast. They're fluffy and light with hints of onion and garlic and speckled with fresh parsley throughout. Reminiscent of garlic knots, these have a gorgeous crust and buttery sheen. You'll make the easy bread dough from scratch; the recipe includes potato flakes to ensure soft and tender rolls. And if you're really trying to get ahead, the dough can be portioned, shaped into balls, and frozen up to two weeks in advance. To make jaws really drop, give this gorgeousness the height it deserves, and serve it on a cake stand.

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together water and yeast in bowl of a stand mixer fitted with a dough hook attachment, or in a large bowl. Let stand at room temperature until yeast is foamy, 5 to 10 minutes.

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  • Cut ¼ cup butter into 6 pieces. Add flour, instant potatoes, sugar, egg, kosher salt, onion powder, garlic powder, and butter pieces to yeast mixture. Beat on medium-low until smooth and elastic, 6 to 8 minutes. Alternatively, mix by hand with a sturdy spoon until a rough dough forms. Transfer to a lightly floured work surface; knead until smooth and elastic, 6 to 8 minutes.

  • Shape dough into a smooth ball. Place in a large bowl lightly greased with cooking spray, turning to coat on all sides. Cover tightly with plastic wrap or a bowl cover. Let stand in a warm place (75°F to 80°F) until dough doubles in size, 1 to 1½ hours.

  • Lightly grease a 10-cup Bundt pan with cooking spray. Melt remaining ¼ cup butter. Divide dough into 16 equal pieces; shape into balls, flouring hands lightly if needed. Place 8 balls in base of pan. Drizzle with 1 tablespoon melted butter and sprinkle with ¼ cup chopped parsley. Top with remaining 8 balls and another 1 tablespoon each melted butter and parsley.

  • To Serve Immediately: Cover Bundt pan tightly with plastic wrap or a bowl cover; let stand in a warm place (75°F to 80°F) until rolls double in size, 45 minutes to 1 hour. Preheat oven to 350°F during last 30 minutes of rising. Uncover and bake until golden brown, 25 to 30 minutes. Immediately unmold and invert onto a wire rack. Remelt remaining 2 tablespoons butter, if needed, and stir in remaining 1 tablespoon parsley. Brush over rolls and sprinkle with flaky sea salt. Serve warm.

To Store and Prep at Feast Time:

Cover Bundt pan tightly with plastic wrap; refrigerate overnight (12 hours). Cover and refrigerate remaining 2 tablespoons melted butter and 1 tablespoon parsley, separately. To bake, remove Bundt pan from refrigerator and let stand, covered, in a warm place (75°F to 80°F) until rolls double in size, 1 to 1½ hours. Preheat oven to 350°F during last 30 minutes of rising. Uncover and bake until golden brown, 25 to 35 minutes. Follow remaining instructions above.

To Freeze Dough:

Freeze balls on a parchment-lined baking sheet until frozen, 1 to 2 hours. Transfer to an airtight storage container or zip-top plastic bag. Freeze for up to 2 weeks. The day of the feast, transfer balls to a Bundt pan lightly greased with cooking spray, and follow the layering instructions in step 4. Cover with plastic wrap and let stand at room temperature until rolls double in size, 4 to 5 hours. Preheat oven to 350°F during last 30 minutes of rising. Uncover and bake until golden brown, 25 to 35 minutes. Follow remaining instructions above.

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