Garlic Butter Bread Pull-Apart (Printer-friendly)

Aromatic garlic butter-coated rolls baked together in a pull-apart style—soft, golden, and perfect for sharing at any table.

# What You Need:

→ Bread Dough

01 - 3 cups all-purpose flour
02 - 2¼ tsp (1 packet) instant yeast
03 - 1 tsp sugar
04 - 1 tsp salt
05 - 1 cup warm milk (about 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)

# Steps:

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 - Meanwhile, prepare the garlic butter: 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.
10 - Bake for 22–25 minutes, or until the rolls are golden brown and cooked through.
11 - Let cool for 5 minutes before serving. Serve warm, pull-apart style.

# Top Tips:

01 -
  • Every roll pulls apart clean and buttery, no knife needed, just eager hands.
  • The garlic butter soaks into every crevice, so each bite is ridiculously flavorful.
  • It looks impressive but uses pantry staples and comes together in under an hour.
  • Perfect for passing around the table, it turns any meal into something communal and cozy.
02 -
  • If your milk is too hot, it will kill the yeast and your dough will not rise, aim for warm like bath water, not tea.
  • Do not skimp on the garlic butter coating, the more you use, the more flavor soaks into every crack and crevice.
  • Let the rolls rise fully before baking, underdeveloped dough will bake up dense and tough instead of soft and fluffy.
03 -
  • Use a kitchen scale to divide the dough into equal pieces so every roll bakes evenly and looks uniform.
  • Let the garlic sit in the melted butter for a few minutes before coating the rolls, it mellows the raw bite and deepens the flavor.
  • If you do not have a round pan, a cast iron skillet works beautifully and gives the bottom a slight crispy edge.
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