These Garlic Butter Pull-Apart Rolls are delicious. The dough is almost identical to the one used in my Honey Butter Pull-Apart Rolls recipe, save for a touch less sugar and the addition of granualted garlic. If you’re a fan of garlic I think you’ll really enjoy these fluffy, pillowly, flavorful dinner rolls.
Garlic Butter Pull-Apart Rolls Ingredients
Feel free to jump to the full recipe, but here are useful notes about the ingredients you will need to make this Garlic Butter Pull-Apart Rolls recipe:
- All-purpose flour: I don’t recommend using self-rising flour with this recipe, or with any yeast bread recipe. You don’t need the extra leavening, and it can actually throw off the flavor. Bread flour is fine; just expect chewier, slightly denser rolls. You don’t need to change anything else. Oh, and whether you use all-purpose or bread flour – Weigh it! If you don’t have a scale, at least make sure you employ the fluff + level method of measuring.
- Fine sea salt, granulated sugar, granulated garlic: For flavor. It won’t make the dough sweet or salty, just brings out the natural flavors. These would be very sad, flavorless, empty rolls underneath the garlic-butter glaze without salt and sugar. The granualted garlic – garlic powder is fine – is to emphasis the garlic butter baste, and it’s in the garlic butter too.
- Instant yeast: Active dry is a fine substitute, just make sure the water is slightly warm, and you allow the yeast to bloom fully for about 7 minutes before adding the flour and milk.
- Whole milk, water: I like to use water to bloom the yeast and milk for the remaining liquid. You can use all water, or all milk (minding the temperature for the portion of liquid you’re adding the yeast to). You can also substitute the liquid with plant-based milk.
- Salted butter, garlic, parsley, garlic pepper: Our other garlic butter ingredients. You might notice its the same garlic butter included in my Very Garlicky Garlic Bread recipe and that’s because it’s perfect!
How to Make Garlic Butter Pull-Apart Rolls
Full instructions are included in the recipe below, but here is a basic overview of what you’ll need to do, along with some important tidbits to help you make the most of this Garlic Butter Pull-Apart Rolls recipe:
- Prepare for Garlic Butter Pull-Apart Rolls. Add the water to the bowl of your stand mixture, along with the sugar and yeast. In a separate bowl whisk together the salt and flour. Once the yeast has risen to the surface of the water and become foamy go ahead and add the flour and milk.
- Form the dough. Use the paddle attachment to combine into a shaggy dough on low speed. It’ll take about 2 minutes. Switch to the dough hook. Knead the dough on low-medium speed for 7 minutes. It should pull away from the sides of the bowl, hug the dough hook, and be only slightly sticky to the touch. Add more flour, 1 tbsp at a time if needed to reach the right consistency. You shouldn’t need to add more than 1/4 C, but the temp and altitude are factors, too. Oil a large mixing bowl with the vegetable oil and transfer the dough to it. Turn the dough over to make sure it’s coated in oil. Cover with a damp kitchen towel and let it rise in a warm place until it has doubled in size, somewhere around 2 hours.
- Shape the Garlic Butter Pull-Apart Rolls. Once the dough has risen punch it down and transfer it from the bowl to a floured surface. Form with your hands into a round shape. If the dough is very sticky sprinkle a bit of flour over the dough and use your hands to knead that in. – by using the heel of your hand to press down in the center of the dough ball and pushing it forward, then folding up the bottom edge of the dough and pressing it into the center, then repeating, turning the dough a quarter to the left or right every few kneads. When you’re happy with the consistency shape it back into a ball, then cut the shape into wedges, like a pizza, then slice those in half, so and so forth until you have the number of rolls you want. Make sure you have at the very least 8 of them (I recommend 12+): any larger and the baking instructions would need to be adjusted. Shape the slices into rolls by taking the corners of each dough wedge and folding them under and tucking them up as if trying to push them into an invisible hole in the center, forming the dough into a circular shape. Form your hand into a tight C and place the ball on the counter. Keep your hand cupped and move it in circles against the dough, allowing the counter to smooth the outside and tighten the dough into a perfect sphere.
- The Second Coming. Preheat your oven to 375°F and place a rack in the center. It’s time to make the garlic butter! In a small bowl use a fork or roux whisk to mix together the softened butter, minced garlic, minced parsley, granulated garlic, and garlic pepper. Mix until all of the garlic and parsley is evenly distributed in the butter.
- Bake the Garlic Butter Pull-Apart Rolls. After 30 minutes have passed, uncover the rolls. Baste the tops of the rolls liberally with the garlic butter, then bake the rolls in the oven for 20 minutes. After 20 minutes check for doneness – internally the rolls should be around 185°F. If the rolls are browned but not done in the middle, tent them with foil and continue baking for another few minutes.When the rolls are done pull them from the oven and apply a new, thick coating of garlic butter all over the tops. Serve hot. Dassit!
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