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Garlic Herb Pull-Apart Dinner Rolls

Garlic herb dinner rolls are soft, pull-apart yeast rolls baked in a 9x13-inch dish until golden brown. Brush the warm rolls with buttery garlic, parsley, and thyme for a fragrant finish.
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Prep Time 20 minutes
Cook Time 26 minutes
Rising and resting 2 hours 10 minutes
Total Time 2 hours 56 minutes
Servings: 12 servings
Course: Dinner
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

For the rolls
  • 1 cup whole milk
  • 2.25 tsp active dry yeast
  • 2 tbsp granulated sugar
  • 1 egg large, at room temperature
  • 7 tbsp unsalted butter divided (3 tablespoons melted and cooled; 4 tablespoons for the topping)
  • 1 tsp fine salt
  • 3.5 cup all-purpose flour
  • 1 nonstick cooking spray as needed
For the garlic herb topping
  • 2 cloves garlic finely minced
  • 1 tbsp fresh parsley chopped
  • 1 tsp fresh thyme chopped

Equipment

  • 1 9x13-inch baking dish
  • 1 stand mixer
  • 1 small saucepan

Method
 

Make the dough
  1. Warm the milk to 105–110°F and pour it into a large mixing bowl.
  2. Stir in the yeast and sugar, then let stand for 5–10 minutes, until foamy.
  3. Whisk in the egg and 3 tablespoons melted butter.
  4. Mix in the salt and flour until a shaggy dough forms.
  5. Knead with a stand mixer on medium-low for 6–8 minutes, or by hand for 8–10 minutes, until smooth and elastic.
  6. Cover the bowl and let the dough rise in a warm place for 60–90 minutes, until doubled in size.
Shape and bake the rolls
  1. Spray a 9x13-inch baking dish with nonstick cooking spray.
  2. Divide the dough into 12 equal pieces and shape them into balls.
  3. Arrange the dough balls in the dish.
  4. Cover and let rise for 30–45 minutes, until puffy.
  5. Heat the oven to 350°F.
  6. Bake for 20–25 minutes, until golden brown and the center rolls register about 190°F.
Make the garlic herb topping
  1. Melt the remaining 4 tablespoons butter in a small saucepan over low heat.
  2. Stir in the garlic and cook for 30–60 seconds, until fragrant.
  3. Remove from the heat and stir in the parsley and thyme.
  4. Brush the warm rolls with the garlic herb butter.
  5. Let the rolls rest for 10 minutes before serving.

Notes

For the softest rolls, knead until the dough is smooth and elastic without adding excess flour. Store covered in the refrigerator for up to 3 days; freeze for up to 2 months. For a dairy-free variation, use unsweetened plant milk and dairy-free butter.