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At HALL, these tender pull-apart rolls are a holiday tradition. They're fluffy and light with hints of onion and garlic and speckled with fresh parsley. Reminiscent of garlic knots, these have a gorgeous crust and buttery sheen. You can make the easy bread dough from scratch day of. Or you can get ahead because the dough can be portioned, shaped into balls, and frozen up to two weeks in advance.

Active Time: 25 minutes
Total Time: 2 hours, 40 minutes
Serves: 8

1 ¼ cups lukewarm water
1 ¼-oz. envelope active dry yeast
½ cup (1 stick) unsalted butter, at room temperature, divided
3 ¼ cups all-purpose flour, plus more for dusting
½ cup uncooked instant mashed potatoes
2 Tbsp. granulated sugar
1 large egg, at room temperature
2 ¾ tsp, kosher salt
1 tsp. onion powder
½ tsp. garlic powder
Cooking spray
6 Tbsp. finely chopped fresh flat-leaf parsley, divided
¼ tsp. flaky sea salt

1. Stir together water and yeast in bowl of a stand mixer fitted with a dough hook attachment, or in a large bowl. Let stand at room temperature until yeast is foamy, 5 to 10 minutes.
2. Cut ¼ cup butter into 6 pieces. Add flour, instant potatoes, sugar, egg, kosher salt, onion powder, garlic powder, and butter pieces to the yeast mixture. Beat on medium-low until smooth and elastic, 6 to 8 minutes. Alternatively, mix by hand with a sturdy spoon until a rough dough forms. Transfer to a lightly floured work surface; knead until smooth and elastic, 6 to 8 minutes.
3. Shape dough into a smooth ball. Place in a large bowl lightly greased with cooking spray, turning to coat on all sides. Cover tightly with plastic wrap or a bowl cover. Let stand in a warm place (75°F to 80°F) until the dough doubles in size, 1 to 1½ hours.
4. Lightly grease a 10-cup Bundt pan with cooking spray. Melt the remaining ¼ cup of butter. Divide dough into 16 equal pieces; shape into balls, flouring hands lightly if needed. Place 8 balls in the base of the pan. Drizzle with 1 tablespoon melted butter and sprinkle with ¼ cup chopped parsley. Top with the remaining 8 balls and another 1 tablespoon each of melted butter and parsley.
5. To Serve Immediately: Cover Bundt pan tightly with plastic wrap or a bowl cover; let stand in a warm place (75°F to 80°F) until rolls double in size, 45 minutes to 1 hour. Preheat the oven to 350°F during the last 30 minutes of rising. Uncover and bake until golden brown, 25 to 30 minutes. Immediately unmold and invert onto a wire rack. Remelt the remaining 2 tablespoons of butter, if needed, and stir in the remaining 1 tablespoon parsley. Brush over rolls and sprinkle with flaky sea salt. Serve warm.

Cover Bundt pan tightly with plastic wrap; refrigerate overnight (12 hours). Cover and refrigerate remaining 2 tablespoons melted butter and 1 tablespoon parsley, separately. To bake, remove Bundt pan from refrigerator and let stand, covered, in a warm place (75°F to 80°F) until rolls double in size, 1 to 1½ hours. Preheat oven to 350°F during last 30 minutes of rising. Uncover and bake until golden brown, 25 to 35 minutes. Follow remaining instructions above.

Freeze balls on a parchment-lined baking sheet until frozen, 1 to 2 hours. Transfer to an airtight storage container or zip-top plastic bag. Freeze for up to 2 weeks. The day of the feast, transfer balls to a Bundt pan lightly greased with cooking spray, and follow the layering instructions in step 4. Cover with plastic wrap and let stand at room temperature until rolls double in size, 4 to 5 hours. Preheat oven to 350°F during last 30 minutes of rising. Uncover and bake until golden brown, 25 to 35 minutes. Follow remaining instructions above.