Garlic Butter Bread Pull-Apart (Printable Version)

Golden bread rolls enriched with garlic butter, baked together for a soft, pull-apart delight.

# What You'll Need:

→ 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 (43°C/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 (Optional)

12 - 2 tablespoons grated Parmesan cheese

# Directions:

01 - In a large bowl, mix together flour, instant yeast, sugar, and salt.
02 - Pour warm milk and melted butter into the dry mixture, stirring until a rough dough forms.
03 - Knead 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.
04 - Place dough in a greased bowl, cover, and let rise in a warm area until doubled in size, approximately 1 hour.
05 - In a small bowl, combine melted butter, minced garlic, parsley, salt, and pepper.
06 - Punch down the risen dough, divide into 12 equal pieces, and shape each piece into a smooth ball.
07 - Dip each dough ball into the garlic butter, ensuring full coating, then arrange in a greased 9-inch round pan or skillet.
08 - Cover loosely with plastic wrap and allow dough to rise for 20 to 30 minutes until slightly puffed.
09 - Set oven temperature to 350°F (175°C).
10 - Sprinkle Parmesan cheese if desired, then bake for 22 to 25 minutes until rolls are golden and fully cooked.
11 - Let rolls rest for 5 minutes, then serve warm, pull-apart style.

# Additional Tips::

01 -
  • They're impossible to eat just one of, which means your guests will keep coming back to the pan and actually stay and chat longer.
  • The dough comes together in one bowl and doesn't require any fancy shaping skills, just rolling into balls and dunking in garlic butter.
  • They're elegant enough for company but casual enough to serve with soup on a Tuesday night.
02 -
  • The second rise is shorter than the first because the rolls are tightly packed and will rise faster—watch them carefully or they'll proof too much and bake dense instead of fluffy.
  • Melting the butter fresh instead of using cold butter is crucial; it allows the garlic flavor to distribute evenly and creates those irresistible golden edges.
  • Room temperature matters more than you'd think; if your kitchen is cold, find the warmest spot and close nearby doors to create a proofing zone.
03 -
  • If your kitchen is cold or it's winter, turn on your oven to 200°F for one minute, turn it off, and use that warmth as your proofing box—a game changer for reliable rising.
  • Make the garlic butter ahead of time and let it sit in the fridge; the flavors meld overnight, and you're halfway to dinner prep the next day.
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