Quick herb pull-apart bread

Ingredients for 1 servings:

• 450 g yeast dough, fresh, from the refrigerated section
• 50 g herb butter
• 1 tsp oregano, dried
• 1 tsp rosemary needles, fresh or dried

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

very decorative, very simple, ideal as a barbecue side dish

Remove the yeast dough roll from the refrigerator 30 minutes before use. Briefly place the herb butter in the microwave or a warm oven and allow it to become very soft, but not runny. Roughly chop the rosemary sprigs. Unroll the yeast dough roll and place it on the provided baking paper on the work surface. Spread the softened butter evenly and thinly over the rolled out dough. This is best done with the back of a warm tablespoon. Now sprinkle the herbs evenly over the buttered dough. Using a pizza cutter, divide the dough sheet lengthwise into two equal strips. Then divide the entire dough crosswise into approximately 4 cm wide sections, creating roughly equal-sized rectangles. “Unroll” the individual rectangles one after the other: Roll the first rectangle tightly. Wrap the next rectangles one at a time around the resulting “snail,” ensuring that the ends of each piece overlap. This creates a rose-like shape. Place the dough flower on the baking paper and bake in a preheated oven at 180°C for approximately 15-20 minutes, until the dough is well browned. Serve the pull-apart bread warm.