Easy Pull-Apart Garlic Rolls
These Easy Pull-Apart Garlic Rolls are quick, a perfect way to use up leftover dinner rolls, and are a fabulous alternative to traditional garlic bread.
A few years ago, I made a cheesy pull-apart bread for Super Bowl Sunday and my husband, sister and I devoured it in record time. I mean, it’s a loaf of bread stuffed with melted, gooey bread… basically, it’s my personal heaven. I had that loaf of bread in mind when I wanted to use up some leftover dinner rolls the weekend after Thanksgiving. We were having Sunday dinner and I still had about a dozen rolls leftover; they were on the brink of going stale, so I decided to do a garlic roll version of the cheesy pull-apart bread. They were a MASSIVE hit at dinner and so easy to make!
Quite a long time ago, I made homemade garlic knots, which are fabulous if you have the time to do a yeast dough from scratch. However, if you have some leftover rolls that are past the point of being nice and fresh but aren’t ready to be ditched yet, this is a great way to use them up.
And, if you just want something that’s quick and easy (usually me, on a Sunday!), grab a dozen rolls from the grocery store or local bakery and take 10 minutes to turn them into pull-apart garlic rolls!
I cut the tops of the rolls into a diagonal pattern and drizzled a combination of melted butter, garlic and parsley into all of the slits, then stuffed in grated Parmesan cheese. I wanted a little bit of cheese, but not necessarily a ton of gooey cheese like the aforementioned cheesy pull-apart bread, and the Parmesan was the perfect match for the butter and garlic mixture.
Be forewarned – none of us were able to eat just one of these pull-apart garlic rolls at dinner. They’re so full of flavor and the most amazing combination of butter, garlic and cheese. Forget frozen garlic bread – if you want something quick and easy, make these garlic rolls!
Easy Pull-Apart Garlic Rolls
- 12 dinner rolls, homemade or store-bought
- ½ cup (113.5 g) unsalted butter, melted
- 3 garlic cloves, minced
- ¾ teaspoon (0.75 teaspoon) salt
- 1 tablespoon minced fresh parsley
- ½ cup (50 g) grated Parmesan cheese
- Preheat oven to 350 degrees F. Line a 9x13-inch baking pan with a large piece of aluminum foil so that there is at six inches of overhang on both sides.
- Cut a cross-hatch pattern into the tops of the dinner rolls, about 1-inch apart, stopping about ½-inch from the bottom of the roll so that you do not cut the entire way through. Place the rolls into the prepared pan (it's okay if you have to smush them in there!)
- In a small bowl, mix together the melted butter, garlic, salt and parsley. Pry open the slits and drizzle some of the melted butter mixture in between, trying to divide it evenly between all of the rolls; then, sprinkle the Parmesan cheese into all of the slits.
- Pull the foil overhangs up and seal it closed. Bake for 15 minutes, then open the foil and bake for an additional 5 minutes, until the tops of the rolls are lightly browned and the Parmesan cheese has melted. Serve immediately.