Pull-Apart Garlic Bread Rolls

A freshly baked pan of pull apart garlic bread

Pull-Apart Garlic Bread Rolls

Is there anything more delicious than a hot-from-the-oven soft garlic bread roll? I didn’t think so. This recipe is so easy and makes the perfect garlicky, herby, yeasty tear-and-share roll. 🤤

Course Bread, Side

Cuisine American

Prep Time 15

Cook Time 20

Rise Time 2

Total Time 2 35

Servings

Calories 404kcal

Author Imma

Ingredients

Garlic Bread Rolls

1½ teaspoon (3g) active dry yeast (one package)
¼ cup (60ml) warm water (approx. 105℉/40℃)
1 cup (240ml) milk
4 tablespoons (56g) unsalted butter, melted
3 tablespoons (37.5g) sugar
1½ teaspoon (6.25g) salt
2 teaspoons (3.5g) garlic powder
1 tablespoon (1g) rosemary, minced
3¼-3½ cups (400-435g) all-purpose flour, plus more for dusting

Garlic Butter

4 tablespoons (56g) butter, melted
1-2 tablespoons (3-7g) fresh parsley, chopped
2-3 cloves garlic, finely minced
Parmesan cheese, grated for topping

Instructions

Garlic Bread Rolls

Mix warm water and yeast in a standing mixer or large bowl. Let it sit until dissolved (about 5 minutes).
Meanwhile, in a medium bowl, combine milk, melted butter, sugar, salt, garlic powder, and minced rosemary. Stir until everything is well-mixed.
Pour the milk mixture into the yeast mixture and mix thoroughly.
Add about 3¼ cups of flour and continue mixing the dough. Add additional flour (if needed) to make a soft dough. Use less flour rather than more.
Transfer the dough to a lightly floured surface. Knead for 6-8 minutes or until the dough is nice and smooth.
Place dough in a greased bowl, turning once to coat the dough. Cover loosely with a clean cloth and let rise in a warm place for 1½ to 2 hours or until doubled.
Punch the dough down and place it on a clean flat surface or board.
Next, divide the dough into 20-24 pieces, and roll to form even balls (for accuracy, use a food scale).
As you roll each ball, place it into a 9×13 greased pan or baking sheet. (Place the baking pan on a cookie sheet to prevent the rolls from burning on the bottom.)
Cover with a clean cloth and let rise in a warm place for about 20 minutes or until doubled.
Brush rolls with egg wash and bake at 350℉/177℃ for 15-20 minutes, or until golden brown.

Garlic Butter

Mix melted butter with parsley and minced garlic.
Remove rolls from the oven and immediately brush them with garlic butter and sprinkle parmesan cheese. Put them back in the oven for five more minutes for the cheese to melt.
Let cool slightly before serving.

Notes

If your dough is too sticky while you knead, you can add additional flour little by little to make a more manageable, soft dough. However, use less flour rather than more. Because if you overdo it, the dough will become too dense.
If you want all the rolls to be exactly the same size, use a food scale to measure their weight as you roll them out. Another easy way is to use a ½ or ⅓ cup measuring cup to measure the dough.
To prevent your rolls from burning on the bottom, put the baking pan on top of a cookie sheet while baking.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition