Garlic Pull Apart Bread

Soft, buttery Garlic Pull-Apart Bread made from scratch. It's an easy, flavor-packed recipe that makes two loaves that are perfect for sharing or freezing!

Course bread

Cuisine American

Servings servings

Calories 222kcal

Author Kate @ I Heart Eating

Equipment

2 9x5 bread pans

Ingredients

Dough

2 -0.25 ounce packages active dry yeast
¼ cup warm water 110°-115°F
2 cups warm whole milk 110°-115°F
2 tablespoons granulated sugar
2 tablespoons salted butter softened
1 teaspoon salt
6 ¼ - 6 ½ cups all-purpose flour

Garlic butter

½ cup salted butter melted
1 tablespoon dried parsley flakes
2 teaspoons garlic powder
½ teaspoon garlic salt
2 cloves garlic minced

US Customary - Metric

Instructions

Grease 2 9x5-inch loaf pans. Set aside.
In a large bowl, stir yeast into warm water to dissolve.
2 -0.25 ounce packages active dry yeast, ¼ cup warm water
Add the milk, sugar, 2 tablespoons butter, salt and 2 cups flour. Mix until combined.
2 cups warm whole milk, 2 tablespoons granulated sugar, 2 tablespoons salted butter, 1 teaspoon salt
Add remaining flour ¼ cup at a time until it forms a soft dough. You may not need to use all of the flour.
Turn out on a floured surface, and knead until smooth and elastic, about 6-8 minutes.
Place in a greased bowl, turning once to grease the top of the dough.
Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down.
Turn onto a lightly floured surface, and divide the dough into fourths.
Divide each of the four pieces of dough into 12 pieces.
To make the garlic butter, stir together the ½ cup melted butter, parsley, garlic powder, garlic salt, and minced garlic in a shallow bowl.
½ cup salted butter, 1 tablespoon dried parsley flakes, 2 teaspoons garlic powder, ½ teaspoon garlic salt, 2 cloves garlic
Shape each piece of dough into a ball.
Dip each ball of dough into the butter mixture.
Place half of the dough into one prepared pan. Repeat with the remaining half of the dough.
Pour any remaining butter mixture over the dough.
Cover and let rise until doubled, about 30 minutes.
Toward the end of the rising time, preheat the oven to 375°F.
Bake for about 30-40 minutes, or until golden brown and baked through. If the bread browns too quickly, tent with aluminum foil.
Cool in the pan for 10 minutes.
Remove from pans to wire racks, and serve warm.

Notes

Yeast: You can also use an equal amount of instant yeast in this recipe.
Milk: I recommend using whole milk or 2% milk for the softest, richest dough.
Flour: You'll only need enough flour to form a soft dough. You won't want to keep adding flour to the dough beyond that point because you'll end up with heavy or dry dough.
Nutrition values are estimates.

Nutrition