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    Home » In the kitchen » Bread » Christmas Tree Pull Apart Bread

    Christmas Tree Pull Apart Bread

    Published: Dec 13, 2022 · Modified: Dec 19, 2022 by Laura · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    For a Christmas appetizer or as a side dish to the main meal, you can't go past this cheesy, pesto Christmas tree pull apart bread. Make it ahead of time and freeze or bake fresh on the day.

    Pull apart bread in the shape of Christmas tree with wreath next to it

    There are so many important components of a Christmas meal - ham, pavlova, our family favourite Mum's chocolate truffles, Christmas cheese log - but bread is up there with one of the most essential. While I will never turn my nose up at a store bought par baked buffet roll (especially the garlic butter filled ones!) they will never compare to these soft, homemade cheesy rolls, inspired by my favourite pesto and cheese pull apart loaf. And shaping them into a Christmas tree that can be pulled apart and shared is even more festive!

    Jump to:
    • Why we love this recipe
    • Ingredients
    • Instructions
    • Make ahead instructions
    • FAQs
    • Christmas Tree Pull Apart Bread

    Why we love this recipe

    • It can be made ahead of time and frozen or stored in the fridge
    • It's great for feeding a crowd
    • It goes with the main dish or as a standalone appetizer
    • You can customise it depending on your preferences!

    Ingredients

    This dough uses standard dough ingredient but with the addition of milk, butter and egg to make it an enriched dough - a super soft and extra delicious bread!

    • Pesto - I love using pesto to make the bread rolls look festive and we love the taste of pesto and cheese with bread - if you don't like pesto, you can use another spread/dip or relish

    Instructions

    Collage of making dough for pull apart bread
    Collage of making dough for pull apart bread

    Make the dough

    1. Mix the yeast, sugar and water together and let it bubble up (activate the yeast)

    2. Add the flour, salt, melted butter, milk and an egg

    3. Knead the either in a stand mixer or by hand, for about 5-7 minutes or until the dough is soft and bounces back when you press it lightly with your finger.

    4. Cover the dough with a clean tea towel and put somewhere warm to rise until doubled in size.

    Rolled dough balls shaped into a Christmas tree

    Shape the bread

    5. Punch the dough down and divide into 25 equal pieces. Roll each piece into a tight ball.

    6. Arrange on a baking tray lined with a silcone liner or baking paper in the shape of a tree, starting with one in the centre at the top, 2 on the next level, then 3, 4, 5 and 6, finishing with 4 in the centre at the bottom to create the trunk. Leave about 2 cm between each ball to allow them room to rise.

    Cover with gladwrap or a clean tea towel and allow to rise somewhere warm for around 45 minutes or until doubled in size.

    Brushing pesto and sprikling grated cheese on pull apart bread

    7. Add toppings - brush the rolls with pesto and sprinkle with grated cheese

    8. Bake - at this point you can either bake completely, or par bake if you are planning to make them ahead of time. To bake completely, bake at 180°C for 15-20 minutes until golden and baked through.

    Make ahead instructions

    These rolls can be made in advance, parbaked and kept in the fridge or freezer ready to finish baking right before you need them - it's the perfect solution to freshly baked bread on Christmas Day with minimal effort!

    To par bake the rolls - bake at 180°C for 8 minutes before removing from the oven and allowing to cool before freezing or storing in the refrigerator until ready to finish baking. Once the rolls have been parbaked, allow them to cool and then you can either put them in the fridge overnight to finish baking in the morning, or if you are making them further in advance, cover and freeze them on the tray and then once frozen, remove from the tray and cover well or wrap tightly in tinfoil or gladwrap (they are easier to manage when frozen!)

    When you are ready to bake them, remove from the freezer and allow to thaw slightly before baking for around 10-15 minutes or until golden brown and baked through. If baking from the fridge they will only need around 8 minutes in the oven.

    FAQs

    Can this bread be made ahead of time?

    Yes! These rolls can be made in advance, parbaked and kept in the fridge or freezer ready to finish baking right before you need them - it's the perfect solution to freshly baked bread on Christmas Day with minimal effort!

    I don't like pesto, can I use something else?

    Of course - you can use another dip or spread, relish or caramelised onions, melted butter and garlic or just plain cheese!

    Pull apart bread in the shape of Christmas tree with wreath next to it

    Christmas Tree Pull Apart Bread

    For a Christmas appetizer or as a side dish to the main meal, you can't go past this cheesy, pesto Christmas tree pull apart bread. Make it ahead of time and freeze or bake fresh on the day.
    5 from 1 vote
    Print Pin Rate
    Prep Time: 30 minutes
    Cook Time: 15 minutes
    Rising time: 1 hour 30 minutes
    Total Time: 2 hours 15 minutes
    Servings: 10 people
    Author: Laura

    Ingredients

    Dough

    • 2 teaspoons active dry or instant yeast (about 8 grams)
    • 1 Tablespoon white sugar
    • ¼ cup warm water (40-45°C/104-113°F - see note 1)
    • 2 ½ cups high grade/bread flour
    • ½ teaspoon salt
    • ½ cup warm milk (warm to the touch)
    • 25 grams butter (melted)
    • 1 egg

    Topping

    • ⅓ cup pesto
    • 1 cup grated cheese (I use a mixture of parmesan and edam or mozzarella)

    Instructions

    • Make the dough - In a large bowl (the bowl for your stand mixer if using) add the yeast, sugar and warm water and whisk gently to combine. Allow to sit for 5-10 minutes until the mixture is foamy.
      Add the remaining dough ingredients and knead using a stand mixer with the dough hook on low speed for 5 minutes, or by hand for 7 minutes, or until the dough forms a soft ball that springs back when lightly pressed. You should be able to handle the dough without it being too sticky, so add slightly more flour if you need.
      Transfer into a large clean bowl and cover in glad wrap or a clean tea towel and put in a warm place to rise for 40-50 minutes or until almost doubled in size (see note 2)
    • Shape the bread - Punch the dough down and divide into 25 equal pieces. Roll each piece into a tight ball and place on a baking tray lined with a silcone liner or baking paper in the shape of a tree, starting with one in the centre at the top, 2 on the next level, then 3, 4, 5 and 6, finishing with 4 in the centre at the bottom to create the trunk. Leave about 2 cm between each ball to allow them room to rise.
      Cover with gladwrap or a clean tea towel and allow to rise somewhere warm for around 45 minutes-1 hour or until doubled in size.
    • Add toppings - brush the rolls with pesto and sprinkle with grated cheese
    • Bake - at this point you can either bake completely, or par bake if you are planning to make them ahead of time (see notes for instructions on par baking)
      Bake at 180°C for 15-20 minutes until golden and baked through. Serve immediately.

    Notes

    1. If you don't have a thermometer, you want to use tap water that is quite warm to the touch - warmer than lukewarm but less than hot!
    2. If the weather is warm I leave the dough by a sunny window to rise, if it's cooler you can put it in your hot water cupboard or heat your oven to the lowest setting, turn it off and leave the dough in there to rise.
    3. To par bake the rolls - bake at 180°C for 8 minutes before removing from the oven and allowing to cool before freezing or storing in the refrigerator until ready to finish baking.
    Once the rolls have been parbaked, allow them to cool and then you can either put them in the fridge overnight to finish baking in the morning, or if you are making them further in advance, cover and freeze them on the tray and then once frozen, remove from the tray and cover well or wrap tightly in tinfoil or gladwrap (they are easier to manage when frozen!)
    When you are ready to bake them, remove from the freezer and allow to thaw slightly before baking for around 10-15 minutes or until golden brown and baked through. If baking from the fridge they will only need around 8 minutes in the oven.

    Nutrition

    Calories: 228kcal | Carbohydrates: 27g | Protein: 7g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 35mg | Sodium: 295mg | Potassium: 67mg | Fiber: 1g | Sugar: 2g | Vitamin A: 386IU | Calcium: 116mg | Iron: 2mg
    Tried this Recipe? Tag me Today!Tag @thekiwicountrygirl or tag #thekiwicountrygirl!

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    Hi, I'm Laura!

    I live on a farm in rural New Zealand with my husband Josh, our kids Sadie, Macey & Finlay and our black lab Sage. We're all about simple & delicious, family friendly recipes that are made from scratch as well as tasty treats! Read More…

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