Homemade Garlic Butter Pull-Apart Buns

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Homemade Garlic Butter Pull-Apart Buns

These soft, fluffy rolls are perfect as a side for pasta, soup, or barbecue. The dough is slightly sweet, which balances the savory garlic butter topping.

⏰ Quick Glance

  • Prep Time: 20 minutes

  • Proofing Time: 1.5–2 hours (total)

  • Bake Time: 20–25 minutes

  • Yields: 15–20 buns

🛒 Ingredients

Category Ingredient Quantity Notes
Dough All-Purpose Flour 400 g (3 ¼ cups) Plus extra for kneading.
Granulated Sugar 50 g (¼ cup)
Salt 5 g (1 tsp)
Dry Active Yeast 7 g (1 packet or 2 ¼ tsp)
Warm Milk 220 ml (approx. ¾ cup + 2 tbsp) Warmed to $105^{\circ} \text{F}-115^{\circ} \text{F}$.
Egg 1 large
Unsalted Butter, softened 40 g (3 tbsp) Room temperature.
Garlic Topping Unsalted Butter, melted 60 g (4 tbsp)
Minced Garlic 2 cloves Or 1 tsp garlic powder.
Dried Parsley or Dried Dill 1 tbsp Or 2 tbsp fresh, finely chopped.
Salt & Black Pepper To taste

👩‍🍳 Instructions

Part 1: Making the Dough

  1. Activate Yeast: In a large bowl or the bowl of a stand mixer, combine the warm milk, a pinch of the sugar, and the dry yeast. Stir lightly and let it sit for 5–10 minutes until it becomes foamy.

  2. Combine Dry Ingredients: In a separate bowl, whisk together the flour, remaining sugar, and salt.

  3. Mix Dough: Add the egg to the yeast mixture and whisk. Then, add half of the flour mixture. Mix until just combined. Gradually add the remaining flour until a shaggy dough forms.

  4. Knead: Knead the dough for 5–7 minutes until it is smooth and elastic.

  5. Add Butter: Incorporate the softened butter and continue kneading for another 5 minutes until the dough is soft, smooth, and no longer sticky.

  6. First Rise (Bulk Fermentation): Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a kitchen towel and let it rise in a warm place for 1 to 1.5 hours, or until it has doubled in size (as seen in the first image panel).

Part 2: Shaping and Baking

  1. Shape Buns: Gently punch down the dough to release the air. Divide the dough into 15–20 equal pieces (about 40g each). Roll each piece into a smooth ball.

  2. Second Rise (Proofing): Arrange the dough balls in an $8 \times 8$ or $9 \times 13$ inch glass baking dish (as seen in the second image panel). Leave a small space between them. Cover the dish and let the buns rise for another 30–45 minutes, or until they look puffy and have nearly doubled in size.

  3. Bake Prep: Preheat your oven to $375^{\circ}\text{F}$ ($190^{\circ}\text{C}$).

  4. Bake: Bake the buns for 20–25 minutes, or until they are golden brown.

  5. Make Topping: While the buns are baking, prepare the topping. Combine the melted butter, minced garlic, dried parsley/dill, salt, and pepper in a small bowl.

  6. Glaze & Serve: Immediately upon removing the hot buns from the oven, brush the entire surface generously with the garlic butter mixture (as seen in the second image panel). Let the buns cool for a few minutes before serving.

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