Pull-Apart Garlic Dinner Rolls
These Pull-Apart Garlic Dinner Rolls are the only dinner roll recipe you'll ever need. Step-by-step instructions and flavor variations included for making these your own!
Servings: 24 rolls
Ingredients
- 1/2 cup whole milk
- 5 1/3 cups bread flour (693g)
- 1 cup sour cream
- 2 Tbsp granulated sugar
- 4 tsp kosher salt
- 3 large eggs, divided
- 1/2 cup unsalted butter, at room temperature (cut into pieces), divided
- 1 (1/4-oz) packet active dry yeast (2 1/4 tsp)
- 3 Tbsp minced garlic, divided
- Flaky sea salt
- Freshly ground black pepper
Instructions
Making the Dough
- Whisk 1/2 cup milk, 1/3 cup flour, and 1/2 cup water in a small saucepan until smooth. Set over medium heat and cook, stirring contsnatly, until you have a very stiff paste (something that looks like mashed potatoes - reference above images). This process takes me about 3 minutes. Scrape the mixture into the bowl of a stand mixer fitted with the dough hook attachment.
- Add the sour cream, sugar, kosher salt, 2 eggs, 4 Tbsp butter, and the remaining 5 cups (650g) bread flour, and the yeast to the bowl with the milk mixture. Beat on low speed until a shaggy dough forms, about 1 minute.
- Increase the speed to medium and mix until a smooth and supple dough forms. This process takes me about 8 to 10 minutes. Tip: if your dough seems a little bit too sticky, add more flour, 1 Tbsp at a time, until the dough is no longer too tacky.
- Scrape the dough out onto an unfloured work surface, and form into a ball. Place the dough back into the same bowl and cover with plastic wrap. Let it sit in a warm place (I put mine in a cold oven with the oven light on) until it's roughly doubled in size, about 1 to 1 1/2 hours.
- While the dough is rising, prepare your 13 x 9 inch cake pan. Use an offset spatula to smear 2 Tbsp butter across the bottom and on the sides of the pan.
Forming the rolls
- Uncover the dough and use your fist to "punch it down." You want to expel some of the gases that have built up during proofing. Turn the dough out onto a very lightly floured surface and stretch it into a square.
- Roll the dough out into a 12-inch square, and sprinkle 2 Tbsp garlic evenly over the dough. Starting at one end, fold the dough several times to enclose the garlic in the dough.
- Then, roll the dough out into about a 16 x 6 rectangle. Use a bench scraper to cut the dough into 2-inch square pieces. You'll want 24 rolls, so set yourself up to cut in an 8 x 3 grid).
- Grab one portion of the dough and form it into a ball. I like to gently move the base of the ball along the countertop to seal the bottom edges. Place in the prepared pan, and repeat the process with each roll.
- Cover the pan with plastic wrap and let it sit at room temperature until the rolls have roughly doubled in size, about 45 minutes. If you are making these overnight rolls, stop here and read the instructions detailed above.
Baking the rolls
- Meanwhile, preheat the oven to 375°F. Beat the remaining egg in a small bowl until no streaks remain. Uncover the rolls and brush the egg evenly over each roll.
- Lightly sprinkle with flaky sea salt and black pepper. Bake 25 to 30 minutes or until the tops of the rolls are a deep golden brown.
- Meanwhile, melt the remaining 2 Tbsp butter in a small bowl. Stir in the remaining 1 Tbsp garlic. When the rolls are done, immediately brush the butter mixture evenly over the rolls. Cool for about 20 minutes (or until they're no longer too hot to handle) at room temperature.