Garlic and Parsley Butter Pull-Apart Rolls
Inspired by techniques from America's Test Kitchen.
Soft, golden pull-apart rolls drenched straight from the oven in melted garlic and parsley butter.
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Method
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Equipment
- large bowl or stand mixer with dough hook
- cling film or a clean tea towel
- pastry brush
- wire rack
- probe thermometer (optional)
- 23 x 33 cm baking dish
- small saucepan
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 201 kcal |
| Protein | 4.7 g |
| Carbohydrate | 23.7 g |
| of which sugars | 3 g |
| of which free sugars | 2.1 g |
| Fat | 9.7 g |
| of which saturates | 5.7 g |
| Fibre | 0.9 g |
| Salt | 0.5 g |
Protein per 100 kcal
2.3 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 12 servings
Dough
- 180 ml whole milk lukewarm
- 55 g unsalted butter melted and cooled
- 1 large egg
- 320 g plain flour
- 7 g instant (fast-action) dried yeast
- 25 g caster sugar
- 5 g fine sea salt about ⅚ tsp
Tin
- 10 g unsalted butter softened
Egg wash
- 1 large egg beaten with a pinch of salt
Garlic butter
- 55 g unsalted butter
- 3 garlic cloves, finely grated
- 1 tbsp flat-leaf parsley, finely chopped
- 1 pinch flaky sea salt
- 1
Mix. Whisk the milk, cooled melted butter and 1 egg in a large bowl, then tip in the flour and yeast and mix to a shaggy dough with no dry patches. Cover and rest 15 min so the flour hydrates.
- 2
Knead. Add the sugar and salt and knead 8-10 min by machine on medium (or 12 min by hand), until the dough is smooth, stretchy and only slightly tacky.
- 3
Rise. Shape into a ball, return to a lightly greased bowl, cover and leave about 1 h, until doubled.
- 4
Shape. Butter the dish. Cut the dough into 12 pieces of roughly 50 g, curl your palm over each one and roll it on an unfloured worktop into a taut ball. Set them in the dish in three rows of four, cover and leave 30-40 min, until the balls press against each other.
- 5
Bake. Heat the oven to 180 °C (160 °C fan). Brush the tops with the salted beaten egg and bake about 20 min, until deep golden; the centre roll reads 88-90 °C.
- 6
Garlic butter. While the rolls bake, melt the butter with the garlic over low heat for 2 min without letting it colour, then stir in the parsley and the pinch of salt. Spoon it over the hot rolls straight from the oven, let them soak for 5 min and serve warm.
Storage
Keep cooled rolls in an airtight bag at room temperature for up to 2 days. Rewarm at 180 °C for 5 min; freeze for up to 1 month. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
