Garlic Butter Pull-Apart Rolls
If you’re craving soft, buttery bread with a garlicky kick, these Garlic Butter Pull-Apart Rolls are exactly what you need. Imagine warm, fluffy rolls that you can easily pull apart, each bite bursting with rich garlic butter, fresh parsley, and a sprinkle of Parmesan cheese. Perfect for family dinners, holiday feasts, or simply a cozy night in, these rolls are as delightful to make as they are to eat. Whether you’re serving them alongside a hearty stew or a fresh salad, they’re sure to be the star of the table.
Why I Love This Recipe
What makes these Garlic Butter Pull-Apart Rolls so special? First, the dough is incredibly simple to prepare, requiring just a handful of pantry staples like all-purpose flour and yeast. The yeast gives the rolls a perfect rise, making them soft and airy inside. The real magic happens when you brush each layer with a luscious garlic butter mixture infused with fresh parsley and Parmesan — that combination creates a savory, irresistible aroma and flavor that fills your kitchen as they bake. Plus, these rolls pull apart effortlessly, making them fun to share and perfect for family-style meals. They’re a comforting homemade treat that elevates any meal without any fuss.
Gather These Ingredients
- 2 cups all-purpose flour – the base for our fluffy dough
- 1 packet active dry yeast – helps the dough rise beautifully
- 1 tablespoon sugar – feeds the yeast and adds a touch of sweetness
- 1 teaspoon salt – balances flavor
- 3/4 cup warm water – activates the yeast and forms the dough
- 2 tablespoons unsalted butter, melted – adds richness to the dough and garlic butter
- 2 tablespoons garlic, minced – the star flavor element
- 2 tablespoons fresh parsley, chopped – adds freshness and color
- 1/4 cup grated Parmesan cheese – for a nutty, savory finish
Setup & Equipment
- Large mixing bowl – for combining and kneading dough
- Measuring cups and spoons – to get your ingredients just right
- Whisk or spoon – for mixing yeast with water
- Small saucepan – to melt butter and infuse garlic
- 9-inch round baking pan or similar – perfect for shaping pull-apart rolls
- Clean kitchen towel or plastic wrap – to cover dough while it rises
- Pastry brush – for applying garlic butter between layers
Make Garlic Butter Pull-Apart Rolls: A Simple Method
Step 1: Activate the Yeast
In a large mixing bowl, combine the warm water (make sure it’s about 110°F to 115°F) with the sugar and active dry yeast. Give it a quick stir and let it sit for 5 to 7 minutes until it becomes foamy. This foam indicates that your yeast is alive and ready to work its magic.
Step 2: Prepare the Dough
Add the all-purpose flour and salt to the yeast mixture. Pour in 1 tablespoon of the melted unsalted butter. Stir everything together with a wooden spoon or your hands until a rough dough forms. If it feels too sticky, sprinkle in a little more flour, a tablespoon at a time.
Step 3: Knead the Dough
Turn the dough out onto a lightly floured surface. Knead for about 8 to 10 minutes, pushing and folding the dough to develop gluten. Your dough should become smooth, elastic, and slightly tacky but not sticky.
Step 4: Let the Dough Rise
Lightly oil your mixing bowl, place the dough inside, and cover it with a clean kitchen towel or plastic wrap. Set it in a warm, draft-free area and let it rise until doubled in size, about 1 to 1.5 hours.
Step 5: Prepare the Garlic Butter
While the dough is rising, melt the remaining tablespoon of butter in a small saucepan over low heat. Add the minced garlic and cook gently for 1 to 2 minutes until fragrant but not browned. Remove from heat and stir in the chopped parsley. Set aside to cool slightly.
Step 6: Shape the Rolls
Once the dough has doubled, punch it down gently and turn it out on a floured surface. Roll the dough into a rectangle approximately 12×8 inches. Using a sharp knife or pizza cutter, slice the dough into 12 equal squares.
Step 7: Layer with Garlic Butter and Cheese
Brush each square generously with the garlic butter mixture. Sprinkle some grated Parmesan cheese over each piece. Stack the squares on top of each other, then cut the stack into three columns of four squares each. Place these stacks upright into your prepared baking pan, allowing space between stacks so the rolls can expand and pull apart easily.
Step 8: Final Rise
Cover the pan with a towel or plastic wrap and let the rolls rise for another 30 to 40 minutes until puffy.
Step 9: Bake to Golden Perfection
Preheat your oven to 375°F (190°C). Bake the rolls for 20-25 minutes, or until golden brown on top and cooked through. For an extra glossy finish, brush the tops with any remaining garlic butter right after removing them from the oven.
Step 10: Serve Warm and Enjoy
Let the rolls cool slightly before serving. These Garlic Butter Pull-Apart Rolls are best enjoyed warm, pulling them apart piece by piece to savor the garlicky, buttery goodness.
Fresh Seasonal Changes
- Swap fresh parsley with chopped rosemary or thyme for a woodsy aroma.
- Mix in finely chopped sun-dried tomatoes with the garlic butter for a tangy twist.
- Add a pinch of red pepper flakes to the garlic butter for a subtle heat.
- Top with shredded mozzarella or cheddar before baking for a gooey cheese pull.
Missteps & Fixes
- Dough didn’t rise: Check your yeast’s expiration date and ensure water temperature is warm but not hot.
- Dough too sticky: Add flour a tablespoon at a time during kneading until manageable, but avoid adding too much.
- Garlic burnt: Cook garlic on low heat gently; burnt garlic turns bitter.
- Rolls dense: Knead dough enough to develop gluten and ensure proper rising time.
Store, Freeze & Reheat
To keep your Garlic Butter Pull-Apart Rolls fresh, store them in an airtight container at room temperature for up to two days. For longer storage, wrap the cooled rolls tightly in plastic wrap and freeze them for up to three months. When you’re ready to enjoy, thaw at room temperature for a few hours, then warm in the oven at 350°F (175°C) for 10 minutes until heated through and soft.
Popular Questions
Can I use bread flour instead of all-purpose flour?
Yes! Bread flour has a higher protein content, which can make the rolls chewier and give them a nice structure. You can substitute it one-for-one for all-purpose flour in this recipe.
How do I make the rolls dairy-free?
Simply replace the unsalted butter with a dairy-free vegan butter or margarine. The flavor might be slightly different, but the rolls will still be delicious and soft.
Can I prepare the dough the night before?
Absolutely! After the first rise, punch down the dough and place it in the refrigerator overnight. The next day, let it come to room temperature before shaping and proceeding with the recipe.
What’s the best way to reheat leftover rolls?
Wrap the rolls in foil and warm them in a 350°F oven for about 10 minutes. This keeps them soft and moist. Avoid microwaving, as it can make the bread gummy.
Serve with These
- Cheddar Scallion Buttermilk Biscuits – for a savory bread variety alongside your rolls
- Fresh Herb Potato Salad – a refreshing, herbaceous side that complements the buttery rolls
- Panzanella Salad With Heirloom Tomatoes – a vibrant, tangy salad to balance the richness
That’s a Wrap
Garlic Butter Pull-Apart Rolls bring a little bit of magic to every meal with their soft, fluffy texture and bold, garlicky flavor. They’re straightforward to make, and the process allows you to fill your kitchen with the mouthwatering aroma of freshly baked bread. Whether you’re a beginner baker or a seasoned pro, these rolls are a fantastic way to impress family and friends or simply treat yourself to something delicious. Pair them with your favorite mains and sides for a memorable dining experience that keeps everyone coming back for more.
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Garlic Butter Pull-Apart Rolls
Ingredients
Equipment
Method
- In a large mixing bowl, combine the warm water (about 110°F to 115°F) with the sugar and active dry yeast. Stir and let sit for 5 to 7 minutes until foamy.
- Add the all-purpose flour and salt to the yeast mixture. Pour in 1 tablespoon melted unsalted butter. Stir until a rough dough forms. Add more flour if too sticky.
- Turn dough onto a floured surface. Knead for 8 to 10 minutes until smooth, elastic, and slightly tacky but not sticky.
- Lightly oil a mixing bowl, place dough inside, cover with towel or plastic wrap. Let rise in a warm place until doubled, about 1 to 1.5 hours.
- Melt remaining 1 tablespoon butter in a small saucepan over low heat. Add minced garlic and cook gently for 1 to 2 minutes until fragrant. Remove from heat, stir in chopped parsley, and cool slightly.
- Punch down risen dough and turn out on floured surface. Roll into 12x8 inch rectangle. Slice into 12 equal squares.
- Brush each square with garlic butter mixture. Sprinkle grated Parmesan cheese over each piece. Stack squares, cut into three columns of four squares each. Place stacks upright in baking pan.
- Cover pan and let rolls rise again for 30 to 40 minutes until puffy.
- Preheat oven to 375°F (190°C). Bake rolls for 20 to 25 minutes until golden brown and cooked through. Brush tops with remaining garlic butter after baking.
- Let rolls cool slightly before serving. Enjoy warm by pulling apart pieces to savor garlicky, buttery flavor.
Notes
- Store rolls in an airtight container at room temperature for up to two days or freeze for up to three months.
- Substitute fresh parsley with rosemary or thyme for a different herb flavor.
- For dairy-free option, use vegan butter or margarine instead of unsalted butter.
