Garlic Butter Bread Pull-Apart (Print)

Golden rolls generously coated in aromatic garlic butter, baked together for a shareable pull-apart treat perfect for gatherings.

# What You'll Need:

→ Bread Dough

01 - 3 cups all-purpose flour
02 - 2¼ tsp instant yeast (1 packet)
03 - 1 tsp sugar
04 - 1 tsp salt
05 - 1 cup warm milk (110°F)
06 - 2 tbsp unsalted butter, melted

→ Garlic Butter

07 - 6 tbsp unsalted butter, melted
08 - 4 cloves garlic, finely minced
09 - 2 tbsp fresh parsley, finely chopped
10 - ¼ tsp salt
11 - ¼ tsp ground black pepper

→ For Topping

12 - 2 tbsp grated Parmesan cheese (optional)

# Directions:

01 - In a large bowl, combine flour, instant yeast, sugar, and salt. Pour in warm milk and melted butter. Mix until a rough dough forms.
02 - Knead the dough on a lightly floured surface for 7-8 minutes until smooth and elastic. (Or use a stand mixer with a dough hook for 5 minutes.)
03 - Place the dough in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1 hour.
04 - In a small bowl, mix melted butter, minced garlic, parsley, salt, and pepper.
05 - Once the dough has risen, punch it down and divide into 12 equal pieces. Shape each piece into a ball.
06 - Dip each dough ball in the garlic butter, coating well, and arrange them in a greased 9-inch round cake pan or skillet. Drizzle any remaining garlic butter over the top.
07 - Cover loosely with plastic wrap and let rise for 20-30 minutes until slightly puffy.
08 - Preheat the oven to 350°F.
09 - Sprinkle with Parmesan cheese if using. Bake for 22-25 minutes, or until the rolls are golden brown and cooked through.
10 - Let cool for 5 minutes before serving. Serve warm, pull-apart style.

# Expert Advice:

01 -
  • The dough is forgiving, so even if you rush the kneading, the rolls still turn out soft and pillowy.
  • Every piece pulls away with a satisfying tug, trailing strings of buttery garlic that make you reach for another immediately.
  • You can prep the dough balls in advance and let them rise in the fridge overnight, then bake fresh when guests arrive.
  • It fills your kitchen with a smell so good that people wander in asking whats cooking before you even plate it.
02 -
  • If your kitchen is cold, the dough will rise slowly; I sometimes turn on the oven for a minute, turn it off, and let the dough rise inside with the door cracked.
  • Don't skip the second rise after shaping, or the rolls will bake up dense instead of fluffy and light.
  • Dipping each ball fully in the garlic butter might feel excessive, but that's exactly what makes them so irresistible.
03 -
  • Use a kitchen scale to divide the dough into equal pieces so all the rolls bake evenly and no one fights over the big ones.
  • If you want extra crispy edges, arrange the rolls in a cast iron skillet instead of a cake pan and bake them a minute or two longer.
  • Brush any leftover garlic butter on top right after they come out of the oven for an extra layer of flavor and shine.
Go Back