Garlic Butter Bread Pull-Apart (Printable View)

Soft golden bread rolls generously coated in aromatic garlic butter, baked together for a shareable treat perfect for gatherings.

# Ingredient List:

→ Bread Dough

01 - 3 cups all-purpose flour
02 - 2¼ teaspoons instant yeast (1 packet, 7 g)
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 - ¼ teaspoon salt
11 - ¼ teaspoon ground black pepper

→ Topping

12 - 2 tablespoons grated Parmesan cheese (optional)

# How to Make:

01 - In a large bowl, combine flour, instant yeast, sugar, and salt. Add warm milk and melted butter, then mix until a rough dough forms.
02 - Knead the dough 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.
03 - Place dough in a greased bowl, cover, and let rise in a warm area until doubled in size, about 1 hour.
04 - Mix melted butter, minced garlic, chopped parsley, salt, and pepper in a small bowl.
05 - Punch down the risen dough and divide into 12 equal pieces. Shape each piece into a ball.
06 - Dip each dough ball in the garlic butter, coating thoroughly, then arrange them in a greased 9-inch round cake pan or skillet. Drizzle remaining garlic butter on top.
07 - Cover loosely with plastic wrap and let the dough rise for 20 to 30 minutes until slightly puffy.
08 - Preheat the oven to 350°F. Optionally, sprinkle with Parmesan cheese and bake for 22 to 25 minutes until golden brown and cooked through.
09 - Allow to cool for 5 minutes before serving warm in a pull-apart style.

# Expert Tips:

01 -
  • The dough comes together with ingredients you already have in your pantry, no special equipment required
  • That moment when you pull them apart and the steam escapes is pure kitchen magic
  • They reheat beautifully, though they rarely last long enough to need reheating
02 -
  • Don't skip the second rise, even if you're impatient, because this is what gives them that light, fluffy texture instead of being dense
  • Make sure to get garlic butter into all the nooks and crannies between the rolls, because those crispy, buttery edges are the best part
03 -
  • Use a kitchen scale to weigh your flour if you have one, because measuring by volume can be inconsistent and affects the final texture
  • If your kitchen is cold, let the dough rise in your oven with just the light on, it creates the perfect warm environment
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