Garlic Parmesan Pull-Apart Rolls are soft, buttery, and packed with garlicky goodness, making them the perfect side dish for any meal.

Scale

1/3 cup (80g) whole milk

2 tablespoons (16g) bread flour

1/3 cup plus 1 tablespoon (100ml) whole milk

1 1/2 teaspoons (5.4g) active dry yeast

2 1/3 cups (314g) bread flour

2 large eggs

at room temperature

divided

1 teaspoon (6g) kosher salt

4 teaspoons (16g) sugar

3 tablespoons (42g) unsalted butter at room temperature

cut into 1/2-inch pieces

Neutral oil

for greasing

1/16 to 1/8 teaspoon flaky finishing salt

for topping

1/4 cup (56g) unsalted butter at room temperature

1/2 teaspoon garlic powder

1 tablespoon fresh parsley

minced

2 tablespoons grated Parmigiano-Reggiano cheese

plus more for topping

In a small saucepan, whisk together the 1/3 cup milk and 2 tablespoons bread flour for the tangzhong. Cook over low heat, stirring constantly, until thickened, about 2-3 minutes. Remove from heat and let cool.
In a mixing bowl, combine the remaining 1/3 cup plus 1 tablespoon milk and active dry yeast. Let sit until frothy, about 5 minutes.
In another bowl, combine the bread flour, 1 egg, kosher salt, sugar, and cooled tangzhong. Mix well.
Add the yeast mixture and room temperature butter to the flour mixture. Mix until a dough forms.
Knead the dough on a floured surface for about 5-7 minutes until smooth. Shape into a ball.
Place the dough in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1 hour.
While the dough is rising, prepare the compound butter by mixing together the softened butter, garlic powder, parsley, and grated Parmigiano-Reggiano. Set aside.
Once the dough has risen, punch it down and divide it into small pieces. Roll each piece into a ball, then dip into the compound butter, coating well.
Arrange the buttered dough balls in a greased baking dish. Sprinkle with flaky finishing salt and additional Parmigiano-Reggiano.
Cover the dish and let the rolls rise for another 30 minutes.
Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes or until golden brown. Serve warm.

For best results, ensure that the milk and eggs are at room temperature before starting. You can add more garlic powder for extra flavor if desired.

Keywords: Garlic Parmesan Pull-Apart Rolls, pull-apart rolls, garlic rolls, homemade rolls, bread recipes