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Ingredients
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Dough
Garlic Butter & Assembly
Method
Dough
- 1
Mix dry ingredients
In a large bowl or the bowl of a stand mixer fitted with a dough hook, combine 3 cups all-purpose flour, 2 tsp instant yeast, 2 tbsp granulated sugar, and 1 tsp salt. Whisk briefly to distribute.
- 2
Combine wet ingredients
Warm 1 cup milk to about 105–115°F (warm to the touch). In a small bowl or measuring cup, beat 1 large egg and stir in 3 tbsp melted unsalted butter. Add the warm milk to the egg-butter mixture and mix.
- 3
Form dough
With mixer on low, pour the wet mixture into the dry ingredients. Mix until a rough dough forms, then increase speed to medium-low and knead with the dough hook for 6–8 minutes until smooth, elastic, and slightly tacky. If mixing by hand, turn dough onto a floured surface and knead 8–10 minutes.
- 4
Garlic Butter & Assembly
- 5
Prepare garlic butter
While the dough rises, make the garlic butter. In a small bowl, combine 6 tbsp softened unsalted butter, 3 cloves minced garlic, 2 tbsp chopped parsley, 1 tbsp grated Parmesan (optional), 1/2 tsp coarse salt, and 1/4 tsp freshly ground black pepper. Mix until smooth and set aside. Reserve 1 tbsp melted butter for brushing after baking.
- 6
Shape rolls
After the dough has doubled, punch it down gently and turn it out onto a lightly floured surface. Roll the dough into a roughly 12x16-inch rectangle (about 1/4-inch thick). Using a bench scraper or knife, cut the rectangle into 12 equal squares (about 4x4 inches each).
- 7
Fill and stack
Spread about 1/2 tsp of the garlic butter over each square (you should have a small amount of butter left — reserve for brushing/finishing). Stack the squares in groups of 3 (so you’ll have four stacks of three) or place them singly depending on pan size. For pull-apart rolls in a round loaf, stack all 12 squares into a greased 9-inch round cake pan. For classic pull-apart rolls, place stacks upright in a greased 9x13-inch baking pan, leaving a little space to expand.
- 8
Second rise
Cover the assembled rolls loosely with greased plastic wrap or a towel and let rise for 25–35 minutes until puffy and nearly doubled.
- 9
- 10
Bake
Bake the rolls in the preheated oven for 18–22 minutes, until golden brown on top and an internal temperature of about 190–200°F (88–93°C) when measured in the center. If tops brown too quickly, tent loosely with foil for the last 5–7 minutes.
- 11
- 12
