These garlic and herb pull-apart rolls are cheesy, buttery and pillowy soft on the inside. I love to serve them around holidays but there’s no dough mixing, kneading or shaping required so they’re really great for any occasion.
Here’s why you should make these muffin tin rolls:
I’ll be honest, I’m never going to complain about eating any kind of dinner roll because I’m a bread FANATIC! These are special though because we are taking a shortcut around making homemade bread dough which cuts down on a couple of hours of waiting time. Normally, dinner rolls require you to use active dry yeast and a whole bunch of other steps but this recipe is easy and rewarding! You can have delicious, buttery dinner rolls in less than 30 minutes!
Ingredients you’ll need for these muffin tin rolls:
- Pre-made biscuit dough: I typically use Pillsbury brand!
- Butter: salted and unsalted butter both work fine.
- Garlic powder: if you want to use fresh garlic, just be sure to mince it so it’s small!
- Fresh parsley: you can use any fresh herbs you like here. Fresh, rather than dried herbs are best though.
- Shredded mozzarella cheese: if you don’t have mozzarella, provolone and parmesan cheese would be a great addition.
How to make these garlic herb butter rolls:
- Preheat your oven.
- Using a sharp knife or pizza cutter, cut the biscuits and roll them into balls.
- Combine all the other ingredients in a large bowl bowl.
- Toss the dough balls in the melted garlic butter mixture.
- Prepare a muffin tin with nonstick cooking spray.
- Add three dough pieces into each muffin tin cavity.
- Once they’re baked, loosen the edges with a butter knife and you’ll be left with delicious garlic bread rolls!
You don’t have to make these in a muffin tin!
If you would rather have one large pull-apart bread, you can follow the exact same steps and bake it in a 9×5 inch loaf pan. If you are looking to feed a crowd, you could even double the recipe and bake it in a bundt pan. Cook times will vary if you use different pans but i would start checking it after 20. minutes in the oven.You’ll be looking for a golden brown top and the texture of the bread to be firm when you press on the surface. Pro-tip: a large version of this garlic herb butter pull-apart bread would be delicious served with marinara sauce on the side!
PSA if you are using Pillsbury biscuits:
I like the classic southern homestyle biscuits for these because I feel like they are a classic but Pillsbury offers a selection of many of kinds of biscuits. Any of them will work but the flakey layered variety would be my second choice for this recipe!
These dinner rolls are just like ‘leveled up’ garlic bread!
This is a great recipe for your next family dinner. They are always a huge hit on gatherings like Christmas eve dinner and large crowd gatherings since they go with everything! I can’t wait for you all to try these!
Garlic and Herb Pull-Apart Rolls
- 1 knife or pizza cutter
- 1 standard sized, 12 cup muffin tin
- 1 can prepared biscuits I like Pillsbury best!
- 3 tbsp butter melted
- 1 tsp garlic powder
- 2 tbsp fresh parsley stems removed and chopped
- 1 cup mozzarella cheese shredded
- Preheat your oven to 375 degrees F.
- In a large bowl, combine melted butter, garlic powder, parsley and cheese. Set aside for later.
- Using a sharp knife or biscuit cutter, cut each biscuit into fourths.
- Roll each one into a small ball and add them to the butter herb and cheese mixture.
- Toss the dough balls around until they are evenly coated in the mixture.
- Spray the muffin tin with non-stick spray, then place 3 dough balls into each cavity.
- There will be 2 dough balls leftover, you can add them to whatever tin you want.
- Bake for 15 minutes. They should be golden on the outside and smell delicious!
- Use a butter knife to loosen and release the edges of the rolls from the muffin tin. Serve while they're still warm!