Soft Garlic Butter Pull-Apart Rolls

These are fluffy, golden, pull-apart dinner rolls brushed with garlicky herb butter — exactly like the steaming rolls in your photo.

Ingredients (makes 12 rolls)

Dough

• 1 cup (240 ml) warm whole milk (110°F / 43°C)
• 2¼ tsp (7 g) instant or active dry yeast
• 2 Tbsp (25 g) granulated sugar
• 1 large egg
• ¼ cup (56 g) unsalted butter, softened
• 3½ cups (420 g) bread flour or all-purpose flour (start with 3¼ cups / 390 g)
• 1½ tsp salt

Garlic Butter Topping

• 4 Tbsp (56 g) unsalted butter, melted
• 3–4 garlic cloves, finely minced (or 1–1½ tsp garlic paste)
• 2 Tbsp fresh parsley, finely chopped (or 1 Tbsp dried)
• ¼ tsp salt
• Optional: pinch of black pepper or red pepper flakes, 1 Tbsp grated Parmesan

Instructions

1. Make the dough
   In a large bowl or stand mixer, combine the warm milk, yeast, and a pinch of the sugar. Let sit 5–10 minutes until foamy (if using active dry yeast).
   Add the remaining sugar, egg, softened butter, flour, and salt. Mix and knead for 8–10 minutes until the dough is smooth, soft, and elastic. It should feel slightly tacky but not sticky.
2. First rise
   Place the dough in a lightly greased bowl, cover, and let rise in a warm place for 1–1½ hours until doubled.
3. Shape the rolls
   Punch down the dough and divide it into 12 equal pieces. Shape each piece into a smooth ball.
   Arrange the balls in a greased 9-inch round baking dish or cast-iron skillet, placing them close together so they bake as pull-apart rolls.
4. Second rise
   Cover and let rise for 45–60 minutes until puffy and nearly doubled.
5. Bake
   Preheat oven to 350°F (175°C).
   Bake for 22–28 minutes until the tops are deep golden brown.
6. Make the garlic butter & finish
   While the rolls bake, mix the melted butter, minced garlic, parsley, and salt.
   As soon as the rolls come out of the oven, brush them generously with the garlic butter (it will soak into the hot rolls). Sprinkle with a little extra parsley if desired.
   Let cool for 5–10 minutes, then pull apart and serve warm.

Tips for the best results

• For extra-soft rolls, use bread flour and don’t add too much flour during kneading.
• You can brush some of the garlic butter on the rolls before baking for stronger flavor, then finish with more after.
• Fresh garlic and parsley give the best taste and look (matching the photo).
• These are best eaten the same day. Reheat leftovers wrapped in foil at 300°F for 8–10 minutes.
• Store in an airtight container at room temperature for 1–2 days, or freeze.

These come out soft, buttery, and fragrant — perfect for pulling apart while still steamy. Enjoy!