Garlic Butter Bread Pull-Apart (Print Version)

Soft golden bread rolls coated in garlic butter, baked pull-apart style for easy sharing.

# Components:

→ Bread Dough

01 - 3 cups all-purpose flour
02 - 2 1/4 teaspoons instant yeast (1 packet)
03 - 1 teaspoon sugar
04 - 1 teaspoon salt
05 - 1 cup warm milk (about 110°F)
06 - 2 tablespoons unsalted butter, melted

→ Garlic Butter

07 - 6 tablespoons unsalted butter, melted
08 - 4 cloves garlic, finely minced
09 - 2 tablespoons fresh parsley, finely chopped
10 - 1/4 teaspoon salt
11 - 1/4 teaspoon ground black pepper

→ For Topping

12 - 2 tablespoons grated Parmesan cheese (optional)

# Directions:

01 - Mix flour, instant yeast, sugar, and salt in a large bowl.
02 - Pour warm milk and melted butter into the dry ingredients and stir until a rough dough forms.
03 - Knead on a lightly floured surface for 7 to 8 minutes until smooth and elastic, or use a stand mixer with a dough hook for 5 minutes.
04 - Place dough in a greased bowl, cover, and let it rise in a warm spot until doubled in size, about 1 hour.
05 - In a small bowl, combine melted butter, minced garlic, parsley, salt, and black pepper.
06 - Punch down the risen dough and divide into 12 equal portions. Shape each into a smooth ball.
07 - Dip each ball into the garlic butter to coat thoroughly, then arrange in a greased 9-inch round pan or oven-safe skillet. Drizzle remaining garlic butter over the top.
08 - Cover loosely with plastic wrap and let rise until slightly puffy, 20 to 30 minutes.
09 - Set oven temperature to 350°F (175°C).
10 - Optionally sprinkle Parmesan cheese over rolls. Bake for 22 to 25 minutes until golden brown and cooked through.
11 - Let rolls cool for 5 minutes then serve warm, pull-apart style.

# Expert Advice:

01 -
  • They bake as one connected mass but pull apart into individual golden bites, making them feel special without requiring separate shaping for each roll.
  • The garlic flavor builds as they bake, filling your kitchen with an aroma so good you'll find yourself peeking at them through the oven window.
  • They're forgiving enough for a beginner but impressive enough to bring to any table, and people always assume they took more effort than they actually did.
02 -
  • If your milk is too hot, it'll kill the yeast and nothing will rise; if it's too cool, the dough takes forever and can taste slightly off, so really do test it on your inner wrist like you're checking a baby's bath.
  • The second rise is shorter than the first, and that's intentional—you want them puffy but not overproofed, or they'll bake flat instead of billowing up in the oven.
03 -
  • If your kitchen is cold, place the dough in an oven with just the light on—it creates the perfect warm environment for rising without any risk of overheating.
  • The garlic butter coating should be generous enough that your fingers glisten when you handle the dough balls; this is where the flavor and golden color come from.
Return