Imagine pulling apart warm, buttery pieces of bread, each gooey layer infused with roasted garlic and fresh herbs… yeah, it’s that dreamy. This Roasted Garlic & Herb Pull-Apart Bread is my go-to for everything from cozy family dinners to party nights with friends. It’s one of those recipes that feels fancy, smells like a bakery, and still fits perfectly into real life. Let’s create something irresistible, one little dough ball at a time.
Why You’ll Love This Recipe
This bread has serious “wow” factor, but it’s surprisingly easy to pull off. I first made it for a holiday dinner, and there wasn’t a crumb left—now it’s a staple whenever we want to turn an ordinary night into something special.
- Soft, fluffy dough with golden, buttery edges
- Roasted garlic brings out a sweet, rich flavor—so worth the extra step
- Fresh herbs add brightness and that ‘just from the garden’ feel
- Perfect for sharing and pulling apart with cozy conversation
- Cheese it up, spice it up, or keep it classic—tons of variation options
Ingredients Breakdown
Essentials
- 1 head garlic
- 1 tsp olive oil
- 3 1/2 cups (445 g) all-purpose flour
- 2 1/4 tsp active dry yeast (1 packet)
- 1 cup warm whole milk (110°F/43°C)
- 2 tbsp sugar
- 1/4 cup unsalted butter, melted
- 1 tsp fine sea salt
- 1/2 cup unsalted butter, melted (for garlic-herb butter)
- 2–3 tbsp mashed roasted garlic
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh thyme or chives
- 1/2 tsp salt
- 1/4 tsp black pepper
- Optional: 1/2 cup shredded mozzarella or fontina
- Optional: 1 tbsp grated Parmesan, extra herbs for garnish
Pro Tips
- No fresh herbs? You can use dried—use 1 tsp per tablespoon of fresh.
- Warm milk to just about body temperature—not too hot or it might kill the yeast.
- Fontina is melty and mild—perfect for that stringy cheesy pull without overpowering the garlic.
- If you’re short on time, bought roasted garlic (jarred) can work in a pinch—but homemade is sweeter and richer.
Step-by-Step Instructions
- Preheat oven to 400°F (200°C). Slice off top of garlic head to expose cloves. Place on foil, drizzle with olive oil, sprinkle with salt. Wrap tightly and roast for 25–30 minutes until golden and soft. Let cool, then squeeze and mash cloves.
- In a small bowl, mix warm milk, sugar, and yeast. Let sit 5–8 minutes until bubbly.
- In a large bowl (or stand mixer), combine flour and salt. Add yeast mixture and melted butter. Mix until soft dough forms.
- Knead by hand 6–8 minutes or in mixer 4–6 minutes until dough is smooth and stretchy.
- Place dough in oiled bowl, cover, let rise 1 hour until doubled in size.
- Make garlic-herb butter by combining melted butter, mashed garlic, parsley, thyme, salt, pepper—and cheese, if using.
- Punch down dough. Divide into 24–28 small balls (about 1″ each).
- Brush each ball with garlic-herb butter. Tuck in some shredded cheese if desired.
- Grease a 9×5-inch loaf pan or bundt pan. Layer balls evenly inside, sprinkling with extra herbs if you’d like.
- Cover pan loosely, let rise again for 30–40 minutes until puffy.
- Preheat oven to 350°F (175°C). Bake 25–30 minutes until golden brown or center reads 190°F (88°C).
- Brush with a little more garlic-herb butter immediately after baking. Let rest 10 minutes, then pull apart and serve warm!
Chef’s Tips and Tricks
- Don’t skip the second rise—it’s key for that fluffy texture!
- Brush butter gently so the bread doesn’t deflate before baking.
- If your kitchen is cold, you can proof the dough in an oven (turned off!) with the light on.
- Tenting with foil in the final 10 minutes helps prevent over-browning.
Recipe Variations and Serving Suggestions
- Cheesy Pull-Apart Bread: Add shredded cheddar or gouda into each dough ball.
- Spicy Kick: Stir in a pinch of crushed red pepper into the garlic-herb butter.
- Rosemary Twist: Swap parsley and thyme for chopped rosemary for that earthy holiday feel.
- Serving Ideas: Serve with warm marinara, whipped butter, or alongside tomato soup or chili.
- Make Ahead: Assemble, then refrigerate overnight. Let come to room temp, rise again, then bake.
FAQs
Can I make this gluten-free?
Yes! Use your favorite gluten-free yeast dough recipe and make sure the butter mixture is also allergy-friendly. Just note the texture will be a bit different.
Can I freeze this bread?
Absolutely. Bake and cool it completely, then wrap tightly and freeze. Reheat in the oven at 325°F until warm throughout.
What if I don’t have fresh herbs?
Dried herbs work in a pinch! Just use 1 teaspoon dried for every 1 tablespoon fresh, and rub them a bit between your palms to release the oils.
Recipe Card
Prep Time: 1 hour 15 minutes (plus rising)
Cook Time: 30 minutes
Total Time: About 2 hours
Ingredients:
- 1 head garlic
- 1 tsp olive oil
- 3 1/2 cups all-purpose flour
- 2 1/4 tsp active dry yeast
- 1 cup warm whole milk
- 2 tbsp sugar
- 1/4 cup unsalted butter, melted
- 1 tsp fine sea salt
- 1/2 cup unsalted butter, melted
- 2–3 tbsp roasted mashed garlic
- 2 tbsp parsley
- 1 tbsp thyme or chives
- 1/2 tsp salt, 1/4 tsp black pepper
- Optional: mozzarella, Parmesan, extra herbs
Instructions:
- Roast garlic in foil at 400°F for 25–30 minutes until soft and golden. Mash.
- Mix warm milk, sugar, and yeast; let foam 5–8 minutes.
- Combine flour, salt, melted butter, and yeast mixture until soft dough forms. Knead until smooth.
- Let rise 1 hour. Make garlic butter and prep pan.
- Divide dough into balls, butter each, and layer in pan. Let rise 30–40 minutes.
- Bake at 350°F for 25–30 minutes. Brush with more butter and serve warm!
Nutrition: ~210 calories per serving
Did you try this buttery, garlicky magic? Let me know how it turned out in the comments—or tag me @thekitchensaid on Instagram so I can see your beautiful bread! Happy baking, friends!
