Garlic Butter Bread Pull-Apart (Print-Friendly)

Soft golden rolls coated in aromatic garlic butter, baked together for a pull-apart shareable treat.

# What You'll Need:

→ Bread Dough

01 - 3 cups all-purpose flour
02 - 2¼ tsp instant yeast (1 packet)
03 - 1 tsp sugar
04 - 1 tsp salt
05 - 1 cup warm milk (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

→ Topping

12 - 2 tbsp grated Parmesan cheese

# How To Make It:

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 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, approximately 1 hour.
04 - While dough rises, mix melted butter, minced garlic, parsley, salt, and pepper in a small bowl until well combined.
05 - Punch down the 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 the 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 enjoy.

# Expert Advice:

01 -
  • Each butter-soaked morsel pulls away with just the perfect amount of resistance, leaving you with a pillowy, aromatic bite that practically melts on your tongue.
  • The communal nature of tearing and sharing creates this wonderful moment of connection that somehow makes the bread taste even better than if youd eaten it alone.
02 -
  • If your kitchen is cold, create a proofing box by placing the covered dough in your oven with just the light on I ruined my first batch by rushing the rise in a chilly kitchen.
  • Dont skip that second rise after forming the balls I once did in a hurry and ended up with dense, undercooked centers and overbrowned exteriors.
03 -
  • Brush the tops with a final coat of garlic butter the moment they come out of the oven for an extra punch of flavor and glossy appearance that makes everyone reach for them immediately.
  • When measuring flour, fluff it first with a fork, then spoon it into your measuring cup and level it off this prevents the dense, dry rolls that happen when flour gets packed down.
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