Garlic Pull Apart Rolls Recipe - The Cookie Rookie® (2024)

4.79 from 37 votes

Author: Becky Hardin

For the Rolls

• ▢ 1 cup milk 227 grams, warm (105-110°F)
• ▢ 2 tablespoons granulated sugar 25 grams
• ▢ 1 tablespoon active dry yeast 9 grams
• ▢ 4 tablespoons unsalted butter 57 grams, melted (½ stick)
• ▢ ½ teaspoon kosher salt
• ▢ 2½-3 cups all-purpose flour 300-360 grams, divided

For the Garlic Butter

• ▢ 6 tablespoons unsalted butter 85 grams, melted (¾ stick)
• ▢ 2 cloves garlic finely minced
• ▢ 1 teaspoon dried parsley 1 gram
• ▢ 1 teaspoon dried thyme 1 gram
• ▢ ½ teaspoon kosher salt

• Whisk the milk, sugar, and yeast together in a large bowl and let it activate for 5 minutes or until it starts to bubble.

  1 cup milk, 2 tablespoons granulated sugar, 1 tablespoon active dry yeast

• Add the butter and salt and whisk again then gradually stir in 2½ cups of the flour and stir until you can no longer stir then knead the dough on a lightly floured surface for 5 minutes.

  4 tablespoons unsalted butter, ½ teaspoon kosher salt, 2½-3 cups all-purpose flour

• Scrape out any remaining dough from the bowl then spray it with some nonstick spray or brush it with some olive oil before tucking the edges of the dough together and placing it inside the bowl.

• Spray the top of the dough then cover and let the dough rise for about 2 hours, or until the dough has doubled in size.

• Preheat oven to 375°F, then place some parchment paper inside of a loaf pan and set aside for later.

• Add all of the garlic butter ingredients to a small bowl and microwave for 30 seconds, stir to combine then drizzle 1 tablespoon of the butter into the prepared loaf pan.

  2 cloves garlic, 1 teaspoon dried parsley, 1 teaspoon dried thyme, ½ teaspoon kosher salt, 6 tablespoons unsalted butter

• Form 15-20 1-inch balls from the dough and place half of them in the loaf pan.

• Drizzle some garlic butter on top, then place the remaining dough balls on top and drizzle the remaining garlic butter on top.

• Let the bread rise again for 30 minutes then bake for 25-30 minutes, or until the top of the bread is light and golden and the dough has risen significantly.

• Let the bread cool for 5 minutes before serving with freshly minced parsley for garnish if desired.

• Don’t skip the rising time. Patience is a virtue and it will help to get your rolls nice and airy.
• The garlic pull-apart rolls can be reheated in the oven at 160°F for 5 minutes to warm through.

Storage:Store garlic butter pull-apart rolls in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 3 months.

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