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.
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!
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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
Make the dough
- 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.
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.
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
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!
Of course - you can use another dip or spread, relish or caramelised onions, melted butter and garlic or just plain cheese!
Christmas Tree Pull Apart Bread
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
Nutrition
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