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Home Made Pull Apart Herbed Garlic Rolls

These pull apart  garlic  rolls are easy to make at home.  They  are  not at all shy  in  the  flavor  department  and are  a better for  you than  the   regular  all purpose   flour  rolls.

Soft And Spongy Herbed Garlic Rolls

There are a  few  times  in the year   when  the  dinner  table  is incomplete without garlic  bread.  I make it  a few  different  ways ,  but  this  last  week realized  that  I do not  have a   garlic  roll recipe   here in the blog!

Time  to  remedy that !

These  home  made   rolls are soft  and  spongy,   and  at  least  a  dozen times  better  than the   store  bought  ones – be  it  fresh  or  frozen.   There  is a  lot  of  flavor  from the  herbs  and  the  garlic   with  none  of the  ‘safe to   consume until   new  research comes  out  in  10 years’   additives.

Try these pull part breads

Usually garlic  bread  is  made with  100% all purpose  flour (plain  white  flour/  maida). This  is a  healthier  version  made   with 50:50 mix  of  whole  wheat and   white   flour. For  the  whole  wheat  part  I use a  fine  ground  whole  wheat   flour   like  the   white  whole  wheat  or   the  Indian  atta.   There  are   plenty of   herbs  and  flavorings   going on in the  dough that  you  a coarser   grind   will  interfere  with    gluten  formation.

It  is  the  same  reason  why I   would  not  recommend   making  these  rolls  with  all (100%) whole  wheat  flour.  With all whole  wheat  flour  the   rolls  will turn  out  dense –  unless  you are  a  bread  Ninja.   If   you are then I  am  honored   to have  you here  and  would  love  to see you  in action !

…  and  before  I forget  use  unbleached  unbromated   flour, preferably of  the  organic  variety.

Herbed Garlic Rolls Dough
Take a look at all those herbs …

Herbs   and  Garlic

These  rolls  are  not   plain   bread    split  and   toasted  with   garlic  butter,  but  packed  with  garlic  and   herbs in  every bite.  Right  out  of  the  oven  these are brushed  with  a  generous   dose of  garlic   butter.  This  is  totally INTENTIONAL  and   is  meant  to   give  you a  sneak  peak  of the GARLIC HEAVEN.

Herbed Garlic Rolls , being brushed with garlic butter right out of the oven

These rolls are  delicious  on  their  own.  You can  pack them in lunch boxes (100% nut  free), serve  them  with  roasts,   salads  or  even   curries.  These  can  easily be  frozen  for  later.  Wrap  individually in  foil  and  store  in  a   freezer  bag  with  as  much  air  removed  as  possible.  Anyway  you look at  these  you have a  winner  in your  hands (sometimes for days to come!).

Allergen  Information  and  Substitutions

Gluten –  yes   this is  filled  with  gluten.

Eggs –  There  is  1  egg  per  4 C  flour  in this  recipe.   You can  avoid  the   egg, but  I  would  highly recommend  it  in light  of  the  whole  wheat  flour  and   herbs  going  into the  recipe.   If  you  must, then   replace  the  egg with  ¼ C   liquid.

Dairy –  There is  butter and  milk  in this  recipe.  You could  replace the  butter  with   coconut  or  any other  oil  or  any  butter  replacers  you  have.  Milk  can be  easily  substituted  with any non  dairy milk or  water.  Keep in mind  that   water  will make  the  rolls a littler  leaner and  less  moist.

Soft a nd spongy Herbed Garlic Rolls
No need for butter !!!

Shape and  Bake

These  rolls are  shaped  as a  wreath  as  we  made it  for  the  X’mas  dinner.  You can  arrange  these  in a a  sheet  pan  or  14X9  pan   or   make  them  into knots  or  long  rolls…    Anyway  you  slice  and  dice  it  will  be  AWESOME !

Just  keep in mind  that  the  cooking  times  might  change  a  little  depending  on the way  you  shape  it.

Making Pull Apart Herbed Garlic Rolls

This picture above shows pretty much how to make these rolls. The detailed recipe is give below.

Soft a nd spongy Herbed Garlic Rolls

Herbed Garlic Rolls

By Syama
These home made garlic roll are easy to make and perfect to serve right out of the oven. The rolls themselves are soft and full of flavor. The garlic butter coating adds an extra layer of flavor to these rolls.
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Prep Time 15 minutes
Cook Time 35 minutes
Inactive Time 2 hours 40 minutes
Total Time 3 hours
Course Bread
Cuisine American
Servings 16 Rolls
Calories 140 kcal


  • 2 C Whole Wheat Flour Notes
  • 2 C AP Flour
  • 2 ½ Tsp Active Dry Yeast 1 Pkt
  • 1 Tbsp Sugar
  • 1 Egg Large
  • 11/ 4 C Milk whole or skim
  • 1 ½ Tsp Fine sea Salt 8 g
  • ½ Tsp Garlic powder Notes
  • 1 Tbsp Assorted Dried Herbs Notes
  • 2 Tbsp Unsalted Butter Melted

Garlic Butter

  • 2 Tbsp Butter
  • ½ Tsp Garlic Powder Notes
  • 1 Tsp Dried Herbs Notes


  • Heat 1 C milk to just warm (100° to 110° F). Mix 1 Tbsp sugar with the milk and sprinkle the yeast on top . Set aside for 5 to 10 minutes until the yeast becomes active.
  • Measure the flour, salt and herbs into a bowl and mix together.

In Stand mixer

  • Add 1 C flour mix and an egg and the activated yeast mix to the mixer bowl. Fit the mixer with the dough hook and turn the machine on at mix setting. Knead for a minute until all the flour is absorbed into the  liquids. Slowly add the remaining flour to the bowl in batches until all the flour is used up . If the mix looks dry add the remaining ¼ C milk in between the additions of flour (about 2 mins of kneading in total).
  • Turn off the mixer and add the melted butter. Knead at low for 3 to 4 minutes until the dough forms into a smooth ball. When touched it should feel soft and supple. Turn off the machine and form the dough into a smooth ball. Place in a large bowl, cover and let it rise until doubled in a warm place (about 90 minutes).

By Hand

  • Mix the flours , salt and herbs together in a large bowl or kneading surface. Make a well in the center and add the activated yeast mix. Beat the egg lightly and add to the mix. Slowly start kneading together by mixing the dry flour into the liquids. If needed add the remaining ¼ C milk . Once all the flour has moistened slowly knead in the melted butter. Keep kneading for about 10 minutes until the dough feels softer and relaxed to touch. Form into a ball place in a large bowl. Cover and set aside in a warm place to rise until doubled in bulk ( about 90 minutes).


  • Punch down the dough and divide into 16 equal pieces. Shape each into a smooth ball. Arrange then in an lightly greased or parchment covered pan or arrange as a wreath on a cookie sheet as in the picture. Cover and let it rise for 45 minutes or until almost doubled.


  • Pre heat the oven to 350°F (175°C). Transfer the rolls into the oven and bake for 35 minutes or until the tops begin to brown lightly.

Brush with garlic butter

  • Melt the butter for garlic butter and mix in the dried herbs and garlic powder. Place the pan  with  rolls on a cooling rack. Brush the tops of the rolls with the garlic butter. Let the rolls absorb some of the butter. Set aside for 5 to 10 minutes before serving.


  • Use equal portions of all or some of dried oregano , parsley, thyme, basil or salt free Italian seasoning mix.
  • Use only garlic powder  while  kneading  the  dough. If you don’t have garlic powder leave it out.
  • When making garlic butter you can use fresh garlic. Add finely grated fresh garlic  to the  melted  butter.
  • If not medically necessary do not skimp on salt.
  • Oven temperatures are for regular oven not convection. For convections ovens reduce the temperature by 25°F of check temperature conversion chart.
The  calorie  information  is  approximate  and  is  for  per  roll  assuming  the  recipe  makes  16 rolls.  The  actual  values  will depend on  the   ingredients  used  and  the  size  of  the rolls.


Calories: 140kcal

Important: Nutrition Values are estimates. Actuals vary based on ingredients and serving size.

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Remeber: These roll will take a little longer to rise due to the herbs and garic in the enriched dough.

Now that you have the bread .. try these soups with it

Making Pull Apart Herbed Garlic Rolls
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