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Garlic Herb Pull-Apart Dinner Rolls

Garlic herb pull-apart dinner rolls are baked in a 9x13-inch dish until golden brown, with soft, fluffy centers that reach about 190°F. Brush the hot rolls with garlic parsley butter for a savory finish.
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Prep Time 20 minutes
Cook Time 23 minutes
Rising and resting 2 hours 5 minutes
Total Time 2 hours 48 minutes
Servings: 12 servings
Course: Side Dish
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

For the dough
  • 1 cup whole milk warmed to 105-110°F
  • 2 tbsp granulated sugar
  • 2.25 tsp active dry yeast
  • 1 egg large, room temperature
  • 7 tbsp unsalted butter divided (4 tablespoons melted and cooled for the dough; 3 tablespoons reserved for the topping)
  • 3.5 cups all-purpose flour
  • 1 tsp fine salt
  • nonstick cooking spray for the baking dish
For the garlic herb butter
  • 2 cloves garlic finely minced
  • 1 tbsp fresh parsley chopped

Equipment

  • 1 9x13-inch baking dish
  • 1 stand mixer with dough hook

Method
 

Make the dough
  1. In a large bowl, stir together the warm milk, sugar, and yeast; let stand for 5-10 minutes, until foamy.
  2. Stir in the egg and 4 tablespoons melted, cooled butter.
  3. Mix in the flour and salt until a shaggy dough forms.
  4. Knead by hand on a clean counter for 8-10 minutes or with a stand mixer and dough hook for 6-8 minutes, until smooth and elastic; the dough should feel slightly tacky.
  5. Cover the bowl and let the dough rise at room temperature for 1-1 1/2 hours, until doubled in size.
Shape and proof the rolls
  1. Spray a 9x13-inch baking dish with nonstick cooking spray.
  2. Divide the dough into 12 equal pieces, shape each into a ball, and arrange them in 3 rows of 4 in the dish.
  3. Cover the rolls and let rise for 30-45 minutes, until puffy and touching.
  4. Preheat the oven to 350°F during this rise.
Bake the rolls
  1. Bake for 20-25 minutes, until golden brown and the center rolls reach about 190°F.
Make and apply the garlic herb butter
  1. While the rolls bake, melt the reserved 3 tablespoons butter in a small saucepan over low heat.
  2. Add the garlic and cook, stirring, for 30-60 seconds, until fragrant but not browned.
  3. Remove from the heat and stir in the parsley.
  4. Brush the garlic herb butter over the hot rolls and let them rest for 5 minutes before serving.

Notes

For the softest rolls, keep the dough slightly tacky rather than adding extra flour. Store covered in the refrigerator for up to 3 days; freeze for up to 2 months. For a dairy-free swap, use unsweetened dairy-free milk and dairy-free butter.