Garlic Butter Bread Pull-Apart (Printer View)

Soft, golden rolls brushed with aromatic garlic butter and baked together for easy sharing.

# What You'll Need:

→ Bread Dough

01 - 3 cups all-purpose flour
02 - 2¼ teaspoons instant yeast (1 packet)
03 - 1 teaspoon sugar
04 - 1 teaspoon salt
05 - 1 cup warm milk (approximately 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 - ¼ teaspoon salt
11 - ¼ teaspoon ground black pepper

→ Topping

12 - 2 tablespoons grated Parmesan cheese (optional)

# Method Steps:

01 - In a large bowl, mix flour, instant yeast, sugar, and salt. Pour in warm milk and melted butter, stirring until a rough dough forms.
02 - Knead the dough on a lightly floured surface for 7 to 8 minutes until smooth and elastic, or mix with a stand mixer fitted with a dough hook for 5 minutes.
03 - Place the dough in a greased bowl, cover, and let rise in a warm environment until doubled in size, approximately 1 hour.
04 - While dough rises, blend melted butter, finely minced garlic, chopped parsley, salt, and pepper in a small bowl.
05 - Punch down the risen dough, divide into 12 equal portions, and shape each into a smooth ball.
06 - Dip each ball into the garlic butter mixture to coat thoroughly, then arrange them evenly in a greased 9-inch round cake pan or oven-safe skillet. Drizzle remaining garlic butter over the top.
07 - Cover loosely with plastic wrap and let dough balls rise for 20 to 30 minutes until slightly puffed.
08 - Preheat oven to 350°F (175°C).
09 - Optionally sprinkle grated Parmesan cheese over the dough balls, then bake for 22 to 25 minutes until the rolls turn golden brown and are cooked through.
10 - Allow rolls to cool for 5 minutes before serving warm, encouraging pull-apart sharing.

# Expert Advice:

01 -
  • They pull apart in your hands and somehow taste even better because of it.
  • The garlic butter soaks into every nook, so there's no dry bread to disappoint you.
  • They come together in under an hour, and people always assume you spent way more effort than you actually did.
02 -
  • If your rolls bake too dark on top before the insides are done, loosely tent them with foil partway through—every oven is a bit different, so trust your eyes.
  • The dough needs warmth to rise properly, so if your kitchen is cold, that hour can stretch to 90 minutes, and that's completely fine.
  • Underdipping your rolls in the garlic butter is a common mistake—really coat them so the flavors soak all the way through.
03 -
  • Let your milk reach exactly the right temperature before mixing—too hot kills the yeast, too cool and nothing rises, and you'll feel silly waiting around.
  • If you're making these for a crowd, the dough and garlic butter can be prepped a day ahead, so you're just assembling and baking when guests arrive.
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