Garlic and herb pull-apart rolls

Garlic & Herb Pull-Apart Rolls

I’m excited to bring you another super delicious, amazingly easy recipe.  Garlic & herb pull-apart rolls! Another of our family favorite. They were an instant hit when I first made them. Soft, pillowy fresh and warm out of the oven, fill the house with a wonderful aroma that makes you want to skip dinner and just eat them plain.

Addictively fragrant these garlic and herb rolls are scrumptious and indulgent addition to any meal or delicious even when served plain, with little butter on the side. They are bound to become your family favorite too!

This recipe is super easy. It takes two and half hours from start to finish, but the majority of it is the resting and rising time and you don’t have to be in the kitchen all of that time. Set the timer and attend to your other chores.

So crave-worthy. They smell amazing while baking!


1 cup warm water
3 tablespoon butter, melted
1 tablespoon dry yeast or instant
2 tablespoons sugar
1 large egg
3 cups all-purpose flour plus 3/4 cup extra
1 teaspoon kosher salt
1/2 teaspoon dry parsley flakes
1/2 teaspoon dry oregano
1 tablespoon garlic powder or minced garlic
1/2 teaspoon Italian seasoning

garlic and herb pull-apart rollsDirections

Add everything together to the bowl of your stand mixer except the extra 3/4 cup flour.  Attach the dough hook to the mixer and run on low until the soft, smooth, elastic, and slightly tacky dough is formed. Knead for additional 4-5 minutes in the mixer. Add the extra 3/4 cup flour if the dough is sticking to the sides and until it comes together. It will still be slightly sticky but that is alright.

You can also knead by hand if you don’t have a mixer. The dough comes together beautifully. The kneading will take 10 minutes after mixing all the ingredients.

When done kneading, take out the dough on a lightly floured surface and form into a large ball. Place it in a large lightly greased glass bowl and brush the top of the dough with little oil as this will prevent the formation of crust during the rising time. Cover the bowl tightly with a plastic wrap and let it rise in a warm place for 1 ½ hour to 2 hours at room temperature until the dough is big, puffy, and doubled in size.

Once the dough is risen, move it to a flat surface and press it down to deflate it slightly. Grease a 13×9-inch baking pan. Use a bench scraper or knife and divide the dough into 12 or 16 equal pieces. Shape each piece into a ball and place in the prepared pan. Loosely cover with a towel, and allow the dough balls to rise for another hour until puffed and touching each other.

Preheat the oven to 350 degrees F and bake the rolls for 20-25 minutes or until the tops are golden brown and the inside is cooked through. Remove from the oven and brush the tops with melted butter, serve warm alongside a meal or a curry or just with little butter.

Note: Once you break the rolls apart, the sides will start to dry, so try not to do that until you are ready to serve.

You can store the leftover rolls in a plastic bag for up to 3 days.Garlic and herb pull-apart rolls

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