Garlic Butter Bread Pull-Apart (Printable)

Soft golden rolls generously coated in aromatic garlic butter, baked together for an easy, shareable treat.

# 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)

# 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 Suggestions:

01 -
  • The garlic butter soaks into every crevice, so each bite is ridiculously flavorful without being greasy.
  • It looks impressive but uses simple pantry ingredients and comes together faster than most yeasted breads.
  • Pulling apart warm, buttery rolls with your hands feels like the coziest kind of indulgence.
02 -
  • If your milk is too hot, it will kill the yeast and your dough won't rise, stick your finger in and it should feel like a warm bath, not scalding.
  • Don't skip the second rise after shaping, it makes the rolls light and fluffy instead of dense.
  • Use a pastry brush or spoon to really coat each dough ball in garlic butter, the more you use, the better they taste.
03 -
  • Let the garlic butter sit for a few minutes after mixing so the flavors meld together, it makes a noticeable difference.
  • If your dough feels sticky during kneading, add flour a tablespoon at a time, but don't overdo it or the rolls will be tough.
  • Use an oven-safe skillet instead of a cake pan for a rustic presentation, and you can bring it straight to the table.
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