Garlic Butter Pull-Apart Bread (Printable)

Soft, golden rolls generously coated in aromatic garlic butter, baked together for a warm, shareable treat perfect for any gathering.

# Ingredient List:

→ 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 (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

→ For Topping

12 - 2 tablespoons grated Parmesan cheese (optional)

# Directions:

01 - Combine flour, instant yeast, sugar, and salt in a large bowl. 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. Alternatively, use a stand mixer with dough hook for 5 minutes.
03 - Place dough in a greased bowl, cover, and let rise in a warm place until doubled in size, approximately 1 hour.
04 - Mix melted butter, minced garlic, parsley, salt, and pepper in a small bowl until well combined.
05 - Punch down risen dough and divide into 12 equal pieces. Shape each piece into a smooth ball.
06 - Dip each dough ball in garlic butter, coating thoroughly. Arrange in a greased 9-inch round cake pan or skillet. Drizzle remaining butter over top.
07 - Cover loosely with plastic wrap and let rise for 20-30 minutes until slightly puffy.
08 - Preheat oven to 350°F.
09 - Sprinkle with Parmesan cheese if desired. Bake for 22-25 minutes until rolls are golden brown and cooked through.
10 - Let cool for 5 minutes before serving warm. Pull apart to share.

# Expert Advice:

01 -
  • The dough comes together faster than you'd think, and that moment when you brush the garlic butter over the risen balls is pure kitchen magic
  • They reheat beautifully, though I've never seen them last longer than an hour in my house
02 -
  • The garlic butter can seem like too much when you're brushing it on, but every bit absorbs into the dough and creates those incredible buttery layers
  • These freeze beautifully before baking if you want to get ahead, just add an extra 5 minutes to the baking time from frozen
03 -
  • Use a kitchen scale to measure your flour by weight, and you'll get the same perfect result every single time
  • Let the rolls cool for the full 5 minutes, or they'll steam and become slightly soggy instead of staying crisp on the outside
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