These garlic herb pull-apart rolls are a simple and flavorful side dish. They are made from pieces of refrigerated biscuit dough coated in a garlic butter and cheese mixture, then baked in a muffin tin to create individual servings.
This recipe comes together in about 25 minutes, making it a great option for a weeknight dinner. The result is a soft, cheesy bread with a savory garlic-herb flavor that pairs well with many main courses.
Why is Garlic Herb Pull Apart Rolls a Must-Try?
Using canned biscuit dough saves time and effort compared to making bread from scratch.
Baking the rolls in a muffin tin creates perfectly portioned servings with golden, slightly crisp edges.
Tossing the dough pieces in the butter mixture before baking ensures every bite is coated in flavor.
Ingredients for Garlic Herb Pull Apart Rolls
• Refrigerated Biscuits: Any brand of large, layered, or homestyle canned biscuits will work. Avoid the flaky, smaller-sized biscuits as they can bake differently.
• Butter: Unsalted butter is used to control the saltiness. If you only have salted butter, you can use it, but the rolls will be saltier.
• Mozzarella Cheese: Pre-shredded, low-moisture mozzarella melts well. For the best melt, you can shred your own from a block.
• Parsley: Fresh parsley provides the best flavor. Chives would also be a good fresh herb substitute.
Exact quantities are in the recipe card below.
How to Make Garlic Herb Pull Apart Rolls
Step 1: Prepare the Coating and Dough
First, preheat your oven to 375°F (190°C) and grease a muffin tin. In a medium bowl, mix the melted butter with the garlic powder and fresh parsley. Stir in the shredded mozzarella cheese to create the coating. Next, open the can of biscuits and cut each one into four equal quarters.
Step 2: Coat the Biscuit Pieces
Transfer all the biscuit quarters into the bowl with the garlic butter and cheese mixture. Use a spatula or your hands to gently toss everything together. Make sure each piece of dough is well-coated on all sides.
Step 3: Assemble and Bake the Rolls
Arrange three coated dough pieces in each of 10 muffin cups. You will have two pieces left over; simply add them to any two of the cups. Place the muffin tin in the preheated oven and bake for 13 to 15 minutes. The rolls are done when they are puffed and golden brown on top.
What to Serve with Garlic Herb Pull Apart Rolls
These cheesy rolls are a great side for pasta dishes or hearty soups. They can also be served on their own as a warm appetizer.
Expert Tips for Garlic Herb Pull Apart Rolls
For a different flavor, try adding 2 tablespoons of grated Parmesan cheese to the mozzarella.
If you don’t have fresh parsley, you can substitute it with 2 teaspoons of dried parsley.
Keep an eye on the rolls as they bake. Ovens vary, and they can go from golden to too dark very quickly.
These rolls are best enjoyed the day they are made, while they are still warm and soft.
How to Store and Freeze Garlic Herb Pull Apart Rolls
Store leftover rolls in an airtight container at room temperature for up to 2 days. To reheat, place them on a baking sheet in a 350°F (175°C) oven for 5-7 minutes, or until warmed through. For longer storage, freeze the baked and cooled rolls in a freezer-safe bag for up to 1 month. Reheat from frozen in a 350°F (175°C) oven for 10-12 minutes.
Garlic Herb Pull Apart Rolls Recipe FAQs
Can I use a different type of cheese?
Yes, you can substitute the mozzarella with other good melting cheeses. A mix of cheddar and Monterey Jack, or some grated Parmesan added to the mozzarella would also be delicious.
Can I make this in a different pan?
If you don’t have a muffin tin, you can bake this in a greased 9×5 inch loaf pan or an 8-inch round cake pan. Arrange the coated dough pieces in the pan and bake for 20-25 minutes, or until golden and cooked through.
Can I prepare these rolls ahead of time?
It’s best to bake them fresh for the softest texture. However, you can assemble them in the muffin tin up to an hour ahead, cover, and refrigerate. You may need to add a minute or two to the baking time if baking from cold.
Garlic Herb Pull Apart Rolls
Ingredients
- 1 can refrigerated biscuits (8-count) 16.3 oz / 462g
- 3 tablespoons unsalted butter melted, 43g
- 1 teaspoon garlic powder 3g
- 2 tablespoons finely chopped fresh parsley
- 1 cup shredded low-moisture mozzarella cheese 113g
- Cooking spray
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a standard 12-cup muffin tin with cooking spray.
- In a medium bowl, stir together the melted butter, garlic powder, and chopped parsley.
- Add the shredded mozzarella to the butter mixture and toss to combine.
- Separate the biscuits. Use a knife or kitchen shears to cut each biscuit into four equal pieces.
- Add the biscuit pieces to the bowl with the butter and cheese mixture. Gently toss until all the pieces are evenly coated.
- Place three coated biscuit pieces into each of 10 prepared muffin cups. You will have two extra pieces; add one piece to two of the cups.
- Bake for 13 to 15 minutes, or until the tops are golden brown and the dough is cooked through.
- Let the rolls cool in the tin for 2-3 minutes. Run a small knife around the edges to loosen them, then lift them out. Serve warm.
Notes
