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Garlic Parmesan Pull-Apart Rolls Recipe

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4.1 from 15 reviews

These Garlic Parmesan Pull-Apart Rolls are soft, buttery, and filled with rich garlic and Parmesan flavors. Made with a tender tangzhong dough enriched with eggs and butter, they are perfectly fluffy and golden-brown, topped with flaky finishing salt and a delicious compound garlic butter. Ideal for serving warm as a comforting side or appetizer.

  • Author: Chef
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 3 hrs 15 mins
  • Yield: 9 medium-sized rolls
  • Category: Bread
  • Method: Baking
  • Cuisine: Italian-American
  • Diet: Vegetarian

Ingredients

Tangzhong

  • 1/3 cup (80g) whole milk
  • 2 tablespoons (16g) bread flour

Dough

  • 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

Compound Butter

  • 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

Instructions

  1. Make the tangzhong: In a small saucepan, whisk together milk and bread flour until lump-free. Heat over medium heat, whisking constantly until mixture thickens to mashed potato consistency (about 149°F). Remove from heat and cool to room temperature.
  2. Proof the yeast: Heat milk until warm but below 110°F. Whisk in yeast and let sit for 5-10 minutes until foamy.
  3. Make the dough: In stand mixer bowl, combine bread flour, one egg, salt, sugar, and butter. Add cooled tangzhong and proofed yeast mixture. Mix on low speed until shaggy dough forms.
  4. Knead the dough: Increase mixer to medium speed and knead for 8-10 minutes until dough is smooth, elastic, and passes the windowpane test.
  5. First rise: Lightly grease bowl with oil, shape dough into ball, place in bowl, cover, and let rise at room temperature about 1 1/2 hours until doubled.
  6. Prepare baking pan: Grease pan with oil and line with parchment, leaving overhang for easy removal. If no parchment, grease generously.
  7. Form rolls: Punch down dough, divide into nine 65g pieces. Shape each portion into a tight ball by folding corners to center and rolling with palms on counter. Place seam-side down in pan.
  8. Second rise: Cover and let rolls rise 45 minutes to 1 hour until doubled and slightly springy to light fingertip pressure.
  9. Preheat oven: Heat oven to 350°F toward end of second rise.
  10. Prepare egg wash: Whisk remaining egg with a teaspoon of water.
  11. Egg wash and bake: Brush rolls lightly with egg wash, sprinkle with flaky salt. Bake for 20 minutes, rotating pan halfway, until top is deep golden brown and rolls have puffed and filled the pan.
  12. Make compound butter: While baking, mix softened butter, garlic powder, minced parsley, and Parmesan until smooth.
  13. Brush rolls with garlic butter: For immediate serving, brush baked rolls with compound butter, let cool 10 minutes, then transfer to wire rack. For later serving, cool rolls completely in pan without butter, store airtight, and rewarm at 350°F for 10 minutes before brushing with butter.

Notes

  • Ensure the milk for proofing yeast is warm, not hot, to avoid killing the yeast.
  • The tangzhong method keeps the rolls exceptionally soft and moist.
  • The dough windowpane test ensures proper gluten development for a fluffy texture.
  • Use flaky finishing salt to add a delicate crunch and enhance flavor.
  • Rewarming rolls before brushing with compound butter retains freshness when serving later.
  • If parchment paper is unavailable, grease pan generously to prevent sticking.

Find it online: https://cheftinaskitchen.com/garlic-parmesan-pull-apart-rolls-recipe/