Garlic Herb Pull Apart Rolls
Soft, warm Garlic Herb Pull Apart Rolls brushed with melted butter, fresh herbs, and plenty of garlic. These rolls bake up fluffy, golden, and incredibly tender, making them perfect for weeknight dinners, holiday tables, or anytime you want homemade bread that feels effortless.
Servings: 12
Calories: 221kcal
Equipment
Ingredients
For the dough
- 1 cup warm milk about 110°F
- 2 ¼ teaspoons active dry yeast 1 packet
- 2 tablespoons granulated sugar
- 3 tablespoons unsalted butter melted
- 1 large egg
- 3 ½ cups all-purpose flour
- 1 teaspoon salt
For the garlic herb butter
- 4 tablespoons unsalted butter melted
- 3 garlic cloves minced
- 2 tablespoons fresh parsley chopped
- 1 tablespoon fresh rosemary chopped
- 1 tablespoon fresh thyme leaves
- ½ teaspoon salt
Instructions
- In a large mixing bowl, combine the warm milk, yeast, and sugar. Let sit for 5 to 10 minutes until foamy.
- Stir in the melted butter and egg. Add the flour and salt, mixing until a soft dough forms.
- Use a stand mixer fitted with the dough hook and let it knead for about 5 minutes until the dough is smooth, elastic, and pulls away from the bowl. If you don’t have a mixer, knead by hand on a floured counter for 6 to 8 minutes until the dough feels stretchy.
- Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
- Punch down the dough and divide into 12 equal pieces. Roll each piece into a ball and arrange in a greased 9×13-inch baking dish. Cover and let rise for another 30 minutes.
- Preheat the oven to 375°F.
- In a small bowl, combine the melted butter, garlic, parsley, rosemary, thyme, and salt. Brush half of this mixture over the rolls.
- Bake for 20 to 25 minutes, until golden brown.
- Brush with the remaining garlic herb butter right after baking. Serve warm.
Notes
- Yeast: Make sure your yeast foams during the first step. If it doesn’t, the dough won’t rise properly. Start over with fresh yeast.
- Milk temperature: Warm milk around 110°F helps the yeast activate quickly and gives you a reliable rise.
- Flour amount: You may not need all the flour. Add it gradually until the dough pulls away from the bowl but still feels soft.
- Kneading: A stand mixer with a dough hook makes kneading easy. If kneading by hand, keep going until the dough becomes smooth and stretchy.
- Rising environment: Dough rises best somewhere warm. If the kitchen is cool, place the bowl in the oven with just the light on.
- Herbs: Fresh herbs make a big difference. If using dried, reduce the amount and don’t skip the garlic.
- Make-ahead option: After the first rise, refrigerate the dough up to 24 hours. Let it rest at room temperature before shaping.
- Freezing: Freeze baked rolls for up to 3 months. Thaw at room temperature and warm in the oven before serving.
Nutrition
Serving: 1serving | Calories: 221kcal | Carbohydrates: 32g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 307mg | Potassium: 94mg | Fiber: 1g | Sugar: 3g | Vitamin A: 348IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 2mg
