Pull-Apart Garlic Bread

Written by
Pete Scherer
Pete Scherer is a self-taught cook and baker in Los Angeles.
Learn about The Spruce Eats' Editorial Process
Pete Scherer
Updated 06/25/21
pull apart garlic bread rolls

The Spruce / Pete Scherer 
Prep: 30 mins
Cook: 40 mins
Rest and Rising: 16 hrs
Total: 17 hrs 10 mins
Servings: 6 to 8 servings
Yield: 1 loaf
Nutrition Facts (per serving)
388 Calories
17g Fat
50g Carbs
9g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 388
% Daily Value*
Total Fat 17g 22%
Saturated Fat 8g 42%
Cholesterol 55mg 18%
Sodium 516mg 22%
Total Carbohydrate 50g 18%
Dietary Fiber 3g 9%
Total Sugars 5g
Protein 9g
Vitamin C 2mg 8%
Calcium 63mg 5%
Iron 1mg 7%
Potassium 158mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe for pull-apart garlic bread uses a traditional from-scratch dinner roll dough. It takes a little time, but most of it is hands-off and it’s worth the extra effort. The rolls are incredibly tender and delicious. Be sure to bake the dough fully. The center takes the longest and a visual check may deceive you, so when in doubt use a thermometer. The dough is baked when the internal temperature is close to 200 F.

Great for indulgent special occasions, family dinners or carb-loading for marathons, these pull-apart rolls are a garlic lover’s heaven. To make a cheesy version, top the rolls in the last 5-10 minutes of baking with shredded cheese.

Featured Video

Ingredients

For the Sponge:

  • 100 grams bread flour

  • 60 grams water

  • 1 pinch instant yeast

For the Dough:

  • 300 grams bread flour

  • 150 grams water

  • 60 grams butter, softened

  • 1 egg, lightly beaten

  • 25 grams sugar

  • 20 grams dry milk powder

  • 9 grams salt

  • 3 grams instant yeast

  • 1 portion sponge

For the Garlic Butter Topping:

  • 2 ounces unsalted butter

  • 7 cloves (40 grams) garlic, minced

  • 2 tablespoons extra-virgin olive oil

  • 2 tablespoons fresh parsley chopped

Steps to Make It

Note: while there are multiple steps to this recipe, this dish is broken down into workable categories to help you better plan for preparation and cooking.

Prepare the Sponge

  1. Gather the ingredients.

  2. Mix together the flour, water, and yeast until it forms a smooth dough.

  3. Cover and leave at room temperature for 12 to 16 hours.

Make the Dough

  1. Gather the ingredients.

  2. Combine the bread flour, water, butter, egg, sugar, dry milk powder, salt, instant yeast, and sponge in the bowl of a stand mixer. Mix on low speed for about 4 minutes, then increase the speed (one or two clicks depending on your mixer) and mix for 2 to 3 minutes more.

  3. Remove the dough from the mixer and form into a ball by tucking the edges underneath. Lightly oil a medium bowl and place the dough inside it, seam-side down. Cover and leave at room temperature (about 75 F) for 60 to 90 minutes, until doubled.

  4. Divide the dough into about 16 small pieces that are roughly the same size. Shape each piece into a ball in the same way you did earlier. Leave the dough balls on the counter while you prepare the garlic butter.

Make the Topping and Assemble the Bread

  1. Gather the ingredients.

  2. In a small saucepan over medium heat, melt the butter. When the butter has melted, add the garlic. Cook for about 2 minutes until the garlic softens slightly and is quite fragrant. Do not brown the garlic.

  3. Remove the saucepan from the heat and use a rubber spatula to scrape the garlic butter into a large bowl. Add the dough balls and gently toss to coat well.

  4. Place the dough balls in a 9 x 9-inch baking dish. Cover the dish loosely with aluminum foil and leave at room temperature for about 2 hours or until the dough has almost doubled in size. Preheat the oven to 375 F.

  5. Bake for about 30 minutes with the foil on, then remove the foil, drizzle the bread with olive oil and bake for 5 to 10 minutes more until browned and fully baked. To ensure the bread is completely baked, you may insert an instant-read thermometer into one of the center rolls; it should read close to 200 F.

  6. Remove from the oven. Allow to rest for 10 to 15 minutes. De-pan and sprinkle with chopped parsley. Serve warm.

Tip

  • The ambient temperature is important to consider when making yeasted doughs. If your kitchen is very hot or very cold, you may have to create a more temperate 75 F environment for your dough. For warmth in an otherwise cold kitchen, try a closed oven with the light on. To cool things down on a hot day, try mixing the dough with chilled water.
  • Store leftovers wrapped in foil for a day or two.