Garlic Butter Pull Apart Rolls.
Huge very important question. What doesn’t garlic butter belong on?!
I mean, sure, there might be brownies. And coconut cake. And peanut butter truffles. But when you have soft and fluffy bread that’s brushed with melty garlic butter and herbs, do those things really matter?
Pretty sure I just asked if peanut butter truffles matter. This is serious.
Guess what! Somebody loves kneading dough as much as I do.
His little hands in the dough kill me. He loves loves loves playing with dough and even this past weekend, when I was making pie crust, he couldn’t stand that I wasn’t allowing him to roll it out.
It’s so super fun!
So! Buttery pull apart dinner rolls. They are a thing!
Let me tell you the truth though. I actually wanted to make these buttery, flaky, almost pastry-like (but not quite croissant-like) dinner rolls that my grandma always used to get for Thanksgiving and Christmas. I think they were called butter flake rolls? I have no idea but they would practically melt in your mouth and I’m not even a bread person.
They made me a bread person.
Like a dip-my-bread-in-gravy-on-Thanksgiving person.
I’ve wanted to recreate those for years and have tried multiple times without success. I’ve googled. I’ve found all the recipes. They are never the same!
What I HAVE had success with are my buttery garlic knots and those… well, I knew those could be turned into single portioned pull apart rolls. Pull apart perfection!
These adorable puffs of love would be thrilled to find themselves on your Thanksgiving table next week, I swear. You can make the dough the night before and even place it in the muffin tins and then bake them right before dinner while your turkey rests. This sounds fantastic right?
If it doesn’t sound fantastic, then you should probably make them for dinner in two weeks or so, since we are right smack dab in the middle of CARB SEASON.
Carbs on carbs on carbs. Is butter a carb ?
Garlic Butter Pull Apart Rolls
- 1 1/8 cups warm water about 100-105 degrees
- 3 teaspoons active dry yeast
- 1 1/2 tablespoons honey
- 1 1/2 tablespoon olive oil
- 3 cups all-purpose flour
- 1 teaspoon salt
- 6 tablespoons unsalted butter
- 4 garlic cloves, minced
melted herb butter
- 4 tablespoons unsalted butter
- 2 tablespoons freshly chopped basil
- 1 tablespoon freshly chopped parsley
- 1/2 tablespoon freshly chopped oregano
- In a large bowl, combine the water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in 2 1/2 cups of the flour and the salt, stirring with a spoon until the dough comes together but it still sticky. Using your hands, form the dough into a ball and work the additional 1/2 cup flour (you don’t need to use all if it is not needed) in to the dough, kneading it on a floured surface for a few minutes. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1 1/2 hours.
- Heat a saucepan over medium heat and add the butter. Immediately begin whisking. Stir as it bubbles, and after 2 to 3 minutes or so you should see brown bits appear on the bottom of the pan. Remove from heat immediately and stir in the garlic cloves. Set aside.
- Preheat the oven to 350 degrees F.
- After the dough has risen, punch it down and place it back on the floured surface. Using a rolling pin, roll it out into a large thin rectangle or oval. Pour the browned butter over top and brush it all over the dough. Make 4 long cuts lengthwise and then about 8 cuts horizontally so you have 2-inch squares of dough.
- Brush a muffin tin with extra melted butter or spray it with nonstick spray. Gather a few of the squares together (about 4), sort of pinching the ends together and stuff them into each muffin tin. Place a towel over the tin and let them sit in the warm place for 20 minutes.
- Bake for 25 to 30 minutes, until the tops are golden and the rolls are puffed. Remove from the oven and brush them with the melted herb butter.
melted herb butter
- Melt the butter and stir in the fresh herbs. Brush over the baked rolls while they are still hot.
These would also benefit from a cheese shower.