Garlic Pull Apart Bread


Garlic Pull Apart Bread

These are amazing rolls.  Any time I have baked them, they have gotten rave reviews.  I have friends who specifically request these rolls anytime they come over (haha).  These are just the best.  Ever.  They have earned the nickname of “drunk rolls” as they apparently go well with beer.  I don’t drink any alcohol, so I just take their word for it.  When my husband has his buddies over, this is a common request.


  • ½ batch of bread dough, cut into 32 little pieces if you want bite sized bits, or about 16 pieces for larger rolls.
  • ½ c butter, melted
  • 1c parmesan cheese, reserve enough for topping.  Use the real stuff from a wedge and not a plastic can.
  • 1-1/2 tsp garlic powder
  • ½ tsp salt
  • ½ tsp Italian seasoning
  • ½ tsp onion powder


  1. Divide your dough into 32 or 16 pieces.  Stick them in a casserole dish.
  2. Preheat oven to 350F.
  3. Combine butter with cheese and seasonings and mix well.  Pour this over the dough balls and turn them around and over to coat all sides with butter.  Sprinkle some extra cheese on top.
  4. Bake 25 minutes or until tops are golden or until they reach an internal temp of about 190F.  Times will vary between 16 and 32 pieces, so I would start checking around 18 minutes and gauge from there.
  5. Remove and let cool in the pan for a few moments to let the rolls absorb the melted butter and deliciousness. Then you can remove and devour.

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