Pull Apart Garlic Rolls

Ingredients

• 473 ml (2 cups)warm water, 43–46°C (110–115°F)
• 50 g (1/4 cup)sugar
• 8 g (2 1/2 tsp)instant yeast
• 7.5 g (1 1/2 tsp)salt
• 5 g (1 tsp), optionalsoy lecithin
• 540 g (4 1/2 cups), plus more or less as neededbread flour
• 113 g (1/2 cup), meltedsalted butter
• 1.5 g (1/2 tsp)garlic powder
• 0.25 g (1/8 tsp)Italian seasoning
• 0.1 g (1/8 tsp)dried parsley
• 5 g (2 tsp)Parmesan cheese

Instructions

1. 1

   Mix the yeast

   In a large mixing bowl, combine the warm water, sugar, yeast and salt. Add the soy lecithin if using.

2. 2

   Make the dough

   Add 2–3 cups of the flour and beat for 5 minutes. Stir in more flour until you have a soft dough.

3. 3

   Rest and roll

   Leave the dough to rest for 5 minutes, then roll it out on a work surface sprayed with non-stick cooking spray.

4. 4

   Shape the rolls

   Cut the dough into pieces using the edge of a glass or cup. Put the pieces into muffin cups sprayed with non-stick cooking spray.

5. 5

   Brush with butter

   Whisk together the melted butter, garlic powder, Italian seasoning, parsley and Parmesan. Lightly brush the tops of the rolls with the mixture.

6. 6

   Let the dough rise

   Leave the rolls to rise for 20–30 minutes.

7. 7

   Bake the rolls

   Bake at 177°C (350°F) for 15–20 minutes, until the tops are lightly browned. The bottoms brown quickly, so use an upper oven rack if you prefer.

8. 8

   Brush and serve

   Brush the remaining garlic butter over the rolls while they are hot.

What are pull-apart garlic rolls?

These are small pieces of yeasted bread baked close together in muffin cups, so they can be pulled apart at the table. Pull-apart breads are a familiar American-style sharing side, and this version gets its savoury finish from garlic butter and Parmesan.

The dough is kept soft, while the muffin cups give the pieces a defined shape. Brushing the rolls both before and after baking layers the buttery seasoning over the crust.

Nutrition and macros by portion

The nutrition label shows one serving as written: 137 calories, 3g protein, 21g carbs, 4g fat.

The flour and sugar provide most of the carbohydrates, while the butter contributes much of the fat. The flour supplies some protein, with a small contribution from the Parmesan. Pair a serving with vegetables and a protein-rich main to make a more balanced plate.

Choosing and mixing the ingredients

Bread flour: its higher protein content helps give the rolls structure. Add it gradually, as the recipe allows for more or less flour depending on how the dough feels.

Warm water: aim for 43–46°C to suit the stated yeast mixture. Instant yeast is added directly to the water and sugar rather than being mixed separately with flour.

Soy lecithin: this is optional, so the rolls can be made without it. The recipe does not specify a substitute or a change to the method if you leave it out.

Getting a soft dough

Initial mixing: beating the first 2–3 cups of flour with the liquid for 5 minutes starts developing the dough before the rest of the flour goes in.

Final consistency: stir in the remaining flour gradually and stop when the dough is soft. Adding all the flour at once can make it harder to judge the texture.

Shaping and proofing

Cutting: use the edge of a glass or cup to portion the rolled dough, as directed. The recipe does not specify a cutter size or an exact number of pieces per muffin cup.

Rising: leave the shaped pieces for 20–30 minutes before baking. Look for a visibly puffed appearance rather than relying on a precise increase in size.

Browning without scorching

Oven rack: the recipe notes that the bottoms can brown quickly, so an upper rack is a useful choice. Check the rolls as they approach the shorter end of the 15–20 minute baking time.

Doneness: take them out when the tops are lightly browned. Brush on the reserved butter while the rolls are hot so it coats their surfaces.

Serving the rolls

Serve them warm alongside soup, pasta or a main meal where a buttery bread side fits. Their muffin-cup portions are convenient to pass around, and diners can pull off pieces as they eat.

For a simple plate, pair a roll or two with a vegetable side and a source of protein. The rolls are also easy to set out as part of a shared meal.

Recipe notes & tips

• Use a thermometer to check the water temperature if you are unsure whether it is warm enough.
• Keep some flour back and add it gradually until the dough is soft.
• Spray both the work surface and the muffin cups to help prevent sticking.
• Choose an upper oven rack if the bottoms tend to brown before the tops.
• Brush the reserved butter over the rolls as soon as they come out of the oven.

Variations

• Extra garlic: add a little more garlic powder to the butter mixture.
• Herb finish: increase the dried parsley for a more pronounced herbal flavour.
• Cheesier tops: add a little more Parmesan to the butter mixture.
• Fresh herbs: replace the dried parsley with finely chopped fresh parsley.
• Plain tops: reserve the butter mixture for brushing on after baking instead of brushing before the rise.

Common mistakes to avoid

• Water too hot: it can harm the yeast, so check that it is within the stated 43–46°C range.
• Too much flour: the rolls can turn dense, so add flour gradually and stop when the dough is soft.
• Skipping the rest: give the dough the full 5 minutes before rolling it out.
• Sticking dough: spray the work surface and muffin cups with non-stick cooking spray.
• Overbrowning the bottoms: bake on an upper rack and check the rolls during the stated baking window.
• Brushing too late: apply the remaining garlic butter while the rolls are still hot.

How to store

Store cooled rolls in an airtight container at room temperature for up to 2 days. Reheat briefly in a low oven until warmed through; the rolls are best served warm.

Frequently asked questions