Receiving Instructions

Store unopened at room temperature for up to 18 months.

Preparation Instructions

Pull-apart bread mix (included)
Yeast (included)
2 Tbs. vegetable oil, plus more for greasing
2 Tbs. unsalted butter, melted, plus 7 Tbs. unsalted butter
1 cup (250ml) warm milk (110°F–115°F/43°C–46°C)
All-purpose flour, for dusting

Grease 8" x 4" (10cm x 20cm) loaf pan and line with parchment paper, leaving approx. 1" (2.5cm) hanging over edges. Set aside.

Using electric mixer fitted with paddle attachment, add bread mix, yeast, oil, 2 Tbs. melted butter and milk. Mix on low speed until dough comes together, approx. 1 minute. Increase speed to medium and continue to mix until well-combined, approx. 1 additional minute.

Form dough into ball and transfer to oiled bowl. Flip dough ball to coat and cover with plastic wrap. Let rise in warm place for 1 hour.

Just before dough has finished rising, melt 6 Tbs. (3/4 stick/90g) butter in small saucepan or microwave-safe bowl. Set aside to cool slightly.

Punch down dough and place on lightly floured work surface. Divide dough equally into 1" (2.5cm) pieces (approx. 1.1 oz./30g each) and place them under lightly greased plastic wrap to prevent them from drying out. Fold each dough ball under itself and roll into 25 equal balls.

Roll dough ball in melted butter and place in prepared pan. Continue with remaining balls, arranging them in 2 rows of 5 on bottom layer, and 3 rows of 5 on top layer. Pour remaining butter over top of dough. Cover with aluminum foil. Set in warm place to rise for 30 minutes.

Position rack in center of oven and preheat to 350°F (180°C).

Loosen aluminum foil and transfer pan to oven. Bake until dough balls are puffed up over pan and deeply golden, approx. 50–55 minutes, removing foil halfway through baking. Transfer pan to wire rack and let cool for 10 minutes. Pull tabs of parchment to remove loaf onto wire rack, then remove parchment.

Melt remaining butter and brush over crust.

Serve warm.

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