Garlic Butter Pull-Apart Bread

Soft, fluffy pull-apart rolls baked together in a loaf, generously brushed with garlic butter and fresh herbs — perfect for sharing.

Ingredients (makes 1 loaf)

Dough

• ¾ cup (180 ml) warm milk (about 110°F / 43°C)
• 2¼ tsp (7 g) instant yeast
• 2 Tbsp granulated sugar or honey
• 1 large egg, room temperature
• ¼ cup (56 g) unsalted butter, melted and cooled
• 1 tsp salt
• 3–3¼ cups (360–390 g) all-purpose or bread flour

Garlic Butter

• ½ cup (115 g) unsalted butter, melted
• 4–6 garlic cloves, minced (or more to taste)
• 2–3 Tbsp fresh parsley, finely chopped
• ½ tsp salt
• Optional: ¼ tsp black pepper, 2 Tbsp grated Parmesan, or a pinch of red pepper flakes

Instructions

1. Make the dough
   In a large bowl or stand mixer, combine the warm milk, yeast, and sugar. Let sit 5 minutes until foamy.
   Add the egg, melted butter, salt, and 3 cups flour. Mix until a soft dough forms, then knead (dough hook or by hand) for 6–8 minutes until smooth and elastic. Add a little more flour only if the dough is very sticky.
2. First rise
   Place the dough in a lightly greased bowl, cover, and let rise in a warm place until doubled, about 1–1½ hours.
3. Prepare the garlic butter
   Mix the melted butter, minced garlic, parsley, salt, and any optional seasonings. Set aside.
4. Shape the pull-apart loaf
   Punch down the dough and divide it into 12–16 equal pieces. Roll each piece into a smooth ball.
   Dip or brush each ball generously in the garlic butter, then arrange them in a greased 9×5-inch loaf pan (or an 8–9 inch round/square pan), stacking or nesting them so they fit snugly.
   Pour any remaining garlic butter over the top.
5. Second rise
   Cover and let rise until puffy and nearly doubled, 30–45 minutes.
   Preheat the oven to 350°F (175°C).
6. Bake
   Bake for 25–35 minutes, until deep golden brown and the internal temperature reaches about 190°F (88°C). Tent with foil if the top browns too quickly.
7. Finish
   Immediately brush with any leftover garlic butter (or extra melted butter mixed with parsley).
   Let cool in the pan for 5–10 minutes, then turn out or serve directly from the pan while warm so the pieces pull apart easily.

Tips

• For extra flavor, add grated Parmesan to the garlic butter or sprinkle it between the dough balls.
• The bread is best served warm. Reheat leftovers in a low oven or microwave with a damp paper towel.
• You can make the dough ahead and cold-proof the shaped loaf in the fridge overnight; let it come to room temperature before baking.

Soft, buttery, garlicky perfection. Enjoy!