Basic Pull-Apart Bread Dough

This is what we call a “gateway dough.” It is simple, forgiving, and incredibly adaptable. That’s what makes it so dangerous. Make this dough a few times and you might wake up one morning to discover that you’ve become a full-blown bread maven.

Try using our Basic Pull-Apart Bread Dough on our Blackberry Jam StarBananas Foster Monkey BreadsPesto Sun-Dried Tomato RollsMaple-Bacon Cheddar Pickle Loaf, or Nutella Crunch Braid

5.0 from 1 reviews
Basic Pull-Apart Bread Dough
Makes 1 (10-inch) braid
  • ⅔ cup warm whole milk (105°F to 110°F)
  • 1 tablespoon (12 grams) granulated sugar
  • 1 (0.25-ounce) package (8 grams) active dry yeast
  • 3¼ cups (406 grams) all-purpose flour, divided
  • ¼ cup (57 grams) unsalted butter, melted
  • 2 large eggs
  • 1 teaspoon (3 grams) kosher salt
  1. In the bowl of a stand mixer fitted with the paddle attachment, combine warm milk, sugar, and yeast. Let stand until mixture is foamy, about 10 minutes.
  2. With mixer running on low speed, add 1 cup (125 grams) flour, beating just until combined. Add melted butter and ½ cup (63 grams) flour, beating until combined. Beat in eggs. Gradually add salt and remaining 1¾ cups (218 grams) flour, beating until a soft dough forms. (Dough will be sticky.)
  3. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Loosely cover and let rise in a warm, draft-free place (75°F) until doubled in size, about 1 hour.


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  1. The dough is amazing! Used my own homemade pesto and 1/2 c was not enough. Use all the sundried tomatoes. Used 1/2 c shredded mozzarella and that was not enough. I will try your filling exactly next time. Loved it!


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