Go Back

Garlic Parmesan Pull Apart Bread

Garlic Parmesan pull apart bread is made with soft, yeasted dough coated in garlic-parsley butter and finely grated Parmesan. The golden rolls bake together in a 9x13-inch dish and pull apart easily for serving.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 25 minutes
Proofing, rising, and resting 2 hours 35 minutes
Total Time 3 hours 25 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 315
Ingredients Equipment Method Notes

Ingredients
  

For the dough
  • 0.75 cup whole milk warmed to 105-110°F
  • 1 tablespoon granulated sugar
  • 2.25 teaspoons active dry yeast
  • 1 egg large, at room temperature
  • 2 tablespoons olive oil
  • 3 cups all-purpose flour
  • 1 teaspoon kosher salt
For the garlic-Parmesan coating
  • 5 tablespoons unsalted butter softened and divided (1 teaspoon for the pan)
  • 3 cloves garlic minced
  • 2 tablespoons fresh parsley chopped
  • 0.75 cup Parmesan finely grated

Equipment

  • 1 9x13-inch baking dish

Method
 

Make the dough
  1. Stir the warm milk, sugar, and yeast together in a large bowl.
  2. Let stand for 5-10 minutes, until foamy.
  3. Stir in the egg and olive oil, then add the flour and salt.
  4. Mix until a shaggy dough forms, then knead on an unfloured surface for 8-10 minutes, until smooth and elastic.
  5. Return the dough to the bowl, cover, and let rise in a warm place for 60-90 minutes, until doubled in size.
Coat and bake
  1. Grease a 9x13-inch baking dish with 1 teaspoon of the butter.
  2. Melt the remaining butter and stir in the garlic and parsley.
  3. Put the Parmesan in a shallow bowl.
  4. Divide the dough into 24 equal pieces and roll them into balls.
  5. Dip each ball in the butter mixture, roll in Parmesan, and arrange in the baking dish in 4 rows of 6.
  6. Cover and let rise for 30-45 minutes, until puffy and touching; heat the oven to 350°F during the last 20 minutes.
  7. Bake for 20-25 minutes, until golden brown and a roll in the center registers 190°F.
  8. Let rest in the pan for 10 minutes before serving.

Notes

For the softest rolls, check the milk temperature before adding the yeast. Store covered in the fridge for up to 3 days; freeze leftovers yes, tightly wrapped. For a dairy-free swap, use plant-based milk, butter, and Parmesan-style cheese.