Easy One Hour Pull-Apart Garlic Rolls

Simple and Easy One Hour Pull-Apart Garlic Rolls are infused with the flavors of garlic and herbs. Perfect as an appetizer or can be paired with pasta or hot soup for a complete meal. Vegan and made from scratch!!
Easy One Hour Pull-Apart Garlic Rolls

Cold weather is continuously blasting our area and to keep warm all I can think off is a bowl of hot soup and warm home-baked bread. Nothing beats the idea of baking a fresh bread on a cold wintry day. And today, I am excited to share these Easy One Hour Pull-Apart Garlic Rolls which comes together in just 1 hour – from start to finish!!

Baking in winters can be challenging for some. Homes are cold and it could be difficult to find a warm spot to make the dough rise. What works best for me – is a warm oven. Warm the oven @200 degree F for 10 minutes, turn it off and place the dough in the warm oven to rise. It works beautifully.

Easy One Hour Pull-Apart Garlic Rolls

This recipe is adapted from my other bread recipes. Had made these Easy One Hour Pull-Apart Garlic Rolls over the holidays for our potluck dinner and was a HIT. Didn’t wanted to make these pull-apart rolls the traditional way, so added a twist by shaping them like twisted rolls.

The best part about this recipe –

  •  Can be made ahead of time.
  •  They are super soft, fluffy and taste d-licious!!
  •  Crowd pleasing appetizer for a for game day or potluck dinners.
  •  Make a big batch and see them disappear.
  •  Can be doubled to accommodate a big crowd. Shape and place the pan in the freezer. When ready to bake, defrost on the counter and bake as directed. So easy!

Easy One Hour Pull-Apart Garlic Rolls

Now, onto the recipe!

Just like a regular bread recipe – activate the yeast and combine with the dough. Let the dough rise and later divide into equal dough balls. Now here is a twist – either you can make a dough ball and spread it in a greased baking pan. Pour garlic butter on top and bake. Other way would be to flatten the dough ball, layer it with garlic butter and fold it like a twisted loop. Follow step by step instructions below on how to make twisted loop.

Brush the layered dough with butter and minutes later your house will smell like a bakery. Tastes best when fresh out of the oven. Hot homemade Easy One Hour Pull-Apart Garlic Rolls are ready in a hour with minimal work.

These rolls are feather light and airy and a great addition to any meal. I like to eat them by dipping into my bowl of hot soup. Super yum!! Easy One Hour Pull-Apart Garlic Rolls

VARIATIONS – Store bought Pillsbury biscuit rolls can be used for the dough to speed up the process. Remove the dough from the pack, shape like round balls and use as directed. Bake as per package instructions. Instead of dried herbs, fresh chopped can be used. 

Since these are vegan rolls, I have not used the cheese. But non vegan option would be to generously top the rolls with cheese and bake as directed. These rolls can be enjoyed plain as is or serve with a dip or along with a bowl of hot soup – just like me. 🙂

If you happen to make these rolls then share your yum pictures with me @Facebook or drop me a line below!

Enjoy, friends!





Easy Pull-Apart Garlic Rolls
Votes: 13
Rating: 4.69
Rate this recipe!
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Simple and Easy One Hour Pull-Apart Garlic Rolls are infused with the flavors of garlic and herbs. Perfect as an appetizer or can be paired with pasta or hot soup for a complete meal. Vegan and made from scratch!!
Servings Prep Time
Cook Time
Servings Prep Time
Cook Time
Easy Pull-Apart Garlic Rolls
Votes: 13
Rating: 4.69
Rate this recipe!
Print Recipe
Simple and Easy One Hour Pull-Apart Garlic Rolls are infused with the flavors of garlic and herbs. Perfect as an appetizer or can be paired with pasta or hot soup for a complete meal. Vegan and made from scratch!!
Servings Prep Time
Cook Time
Servings Prep Time
Cook Time
  • 4 cups All purpose flour
  • 1.5 teaspoon Salt
  • 1 teaspoon Baking powder
  • 3 tablespoon Vegan Butter
  • 2 tablespoon Sugar
  • 1 tablespoon Active dry yeast
  • 1.5 cups Warm Water
  • 1 sticks Vegan Butter (1/2 cup)
  • 1.5 teaspoon Garlic Salt
  • 1 teaspoon Dried Parsley
  • 1 teaspoon Dried Basil leaves
  • 1 teaspoon Dried Oregano
  1. Measure all the ingredients.
  2. Dissolve yeast and sugar in warm water and let stand for five minutes, or until foamy.
  3. Once the yeast activates (foamy and bubbly), go ahead with the recipe. If the yeast fails to do so, please discard and start over.
  4. In a bowl or a bowl of stand mixer, combine flour, butter, salt and baking powder.
  5. Pour in the activated yeast.
  6. Mix and form a soft dough.
  7. Cover and let the dough rest in a warm place/oven for 20 minutes. Dough will double in size. If it doesn't, allow it to sit for another 20 minutes.
  8. While the dough is resting, let's prepare garlic butter. Assemble ingredients listed under garlic butter. Garlic salt can be substituted with fresh chopped garlic and salt.
  9. With a fork, press down on the soften butter until its smooth. Add garlic salt and herbs. Mix until well blended. Set it aside.
  10. Remove the dough from oven and gently punch the dough down.
  1. Divide the dough into several equal sized balls and shape them. The above measurements make 18 balls. I have not measured on a scale just eyeballed it.
  2. Preheat the oven @350 degree F. Meanwhile, flatten the dough.
  3. Apply a single layer of garlic spread to the flatten dough.
  4. Start rolling the dough....
  5. Until it looks like a log.
  6. Fold the dough in such a way that the two ends meet each other.
  7. It will form a big 'O'. Pinch the ends together.
  8. Flip the folded roll over and it will look exactly like the one as shown in the pic below.
  9. Grease a baking pan and arrange the dough on top of each other. Make sure to butter the bottom layer before placing the other layer on top.
  10. Butter the top layer as well and generously top with some dried parsley or cilantro.
  11. Bake for 15-20 minutes or until the tops are golden brown. Brush the hot rolls with melted butter and serve.
    Pull Apart Garlic Rolls
  12. Served with a dip or with a hot bowl of soup and see these rolls disappear!

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50 Responses

  1. Martha says:

    My best friend is visiting from out of town and we were browsing recipes. We both thought these looked good, and when I asked her what bread or roll I should make she was emphatic it HAD to be this recipe! We had them for dinner last night with butternut squash stew and the whole household LOVED them. I’ll definitely be adding this to my regular rotation!!

    PS I had to prove the dough for I think an hour rather than 20-40 minutes. It was definitely way longer than your recipe said, but I’m not sure how much as I started timing by 3 minute increments after 40 just so I didn’t have an issue with waiting too long. This is the second bread recipe that has needed longer for the rise, so it might be where I live, I’m guessing? No big deal, but just giving feedback so others know it isn’t unusual :). Also, I discovered that I didn’t actually have garlic salt while I was mid-rolls, so I used 1 scant teaspoon of onion salt and 1 scant teaspoon of garlic powder and it was delicious 🙂

    • Ruchi says:

      Thank you so much for your kind words, Martha!
      Glad to hear that you enjoyed this recipe. 🙂

      Regarding proofing –
      Yes, a lot depends on the temperature. Cold weather calls for extended dough-proofing/rise times.

  2. Aji says:

    Oh Ruchi Ma’am!!! It’s osm… I am trying a bread for the first time… And it turned out so well and it was beautiful… I don’t know how to share the pic… Msging you right after my family devoured the entire lot… I halved the recipe

  3. Stephanie says:

    Can this be made gluten free?

  4. Mona says:

    If I want to replace active dry yeast with instant yeast what should be the amount ? Will me for both bread and ladki Pav plz

    • Ruchi says:

      Mona, 1 teaspoon active dry yeast equals 3/4 teaspoon instant yeast
      So, you will require 3 teaspoons of instant yeast for this recipe.

  5. Amanda Raney says:

    These look great!

    How long do you knead after mixing the dough? Or does mixing the ingredients in a stand mixer have the effect of kneading?

    • Ruchi says:

      Thanks, Amanda!
      Knead the dough for 5-7 minutes after the rise. Mixing the ingredients in the stand mixer is done to combine/form the dough. Hand kneading enhances dough elasticity and gluten formation. If you are looking for feather-light garlic rolls then this step is important. Happy Cooking!

  6. Sangeeta Pandey says:

    Hi Ruchi ji
    Can we make this Easy One Hour Pull-Apart Garlic Rolls without oven( I mean on gas-stove ) ?? Like the Pav you had done?? Please reply as my son lovessss Garlic Bread , so want to make for him for sure …………….. TIA

  7. Kassandra says:

    Is the dough suppose to turn out sticky? I saw a video of someone who made this recipe and and she added more flour because her dough turned out sticky.

  8. Myrthe says:

    Thanks for the recipe! I replaced the vegan butter with extra vierge olive oil, it worked great! The bread is soft and flavourful and tastes great the next day as well. I’d never tried to add both yeast and baking powder to my bread dough but it works great. I think I’ll be making this more often!

  9. MJ says:

    Can I use olive oil instead of vegan butter…I don’t have enough on hand, thanks!

  10. Nancy says:

    Can you freeze the dough once formed and bake 2 days later?

    • Ruchi says:

      Haven’t done it but yes you can.
      1. Let the dough rise through it’s first step. (as stated in the recipe).
      2. After the first rise, knead, punch and shape the dough as directed.
      3. Place the shaped dough into a greased baking tray, seal it with plastic wrap (prevent sticking) and freeze.
      4. When ready to bake,thaw the dough in the refrigerator over night.
      5. Bake and enjoy!!

  11. Karen says:

    Could I make this in two round cake pans instead of making two layers in a bundt pan? Would I still bake it for 20 minutes?

  12. Stacy says:

    I made this tonight, paired with baked Zeti…both were delicious. this bread was so quick and easy. Thank you

  13. Samantha says:

    Can gluten free flour be used?

    • Ruchi says:

      Samantha, I have never tried with gluten free flour. In absence of gluten this recipe would need a binding ingredient. It could be either arrowroot flour, xantham gum or cornstarch. But as said, I have not experimented with gluten free so can’t comment on the outcome.

  14. Priscilla says:

    This is awesome, moist, fluffy, and savory. My husband, 4-year-old and 20-month-old kids loved it. Thank you for the recipe! I made changes by using dairy butter for the garlic spread (with garlic salt) except the 3 tbsp that went in the dough. I used Melt Butter for that which is a blend of organic coconut, canola and sunflower oils. I brushed the bread with dairy butter and topped it with 3 cloves of minced roasted garlic. Next time I’ll use dried herbs (basil, oregano, parsley) from my organic garden! I haven’t had a chance to dehydrate them. I also needed to add a bit more organic all purpose flour, like close to 5 cups because my dough was sticky. It took around 40 minutes to double in size covered with a towel. I still ended up with 18 rolls. I also let them rest in the bundt pan to rise for 20 minutes while preparing our dinner and they were even more airy and soft after baking. The bread baked for about 30 minutes, it came out nice and golden.

    The most time consuming part was spreading the garlic butter and pinching/folding each roll. It’s been a while since I made bread because the weather is crazy hot and my first time baking this turned out well. I’ll post a picture with a review on Pinterest and Facebook! We had leftovers and couldn’t finish the rolls with our spaghetti dinner. Do these freeze well after being baked, will they stay moist? I appreciate your time! 🙂

    • Ruchi says:

      Aww. that’s such a lovely feedback. Thanks Priscilla for sharing your wonderful experience with me. Glad you and your family enjoyed them as much as we do!
      Yes these rolls freeze well. When ready to eat, thaw and toss in a warm oven for 20 minutes – they are just as good as the fresh ones.

      • Priscilla says:

        Thanks for your reply! 🙂 I’ll post my garlic rolls pic. I didn’t freeze the bread because my kids have been eating them for lunch lol! I wrapped the rolls well and kept them on the kitchen counter. The bread is still moist and pillowy after 2 days. Some breads I made in the past dry out after a day so your recipe is a keeper. Is it okay to leave the bread out for 2-3 days since it was made with dairy? I’m concern refrigerating will make the rolls dense and chewy.

        • Ruchi says:

          Depends on the weather. If the weather is hot then the bread needs to be in the refrigerator but if it’s cold then it can stay out on the counter for few days. Hope this helps!

          • Priscilla says:

            Thank you very much. I’m a follower of your page on Pinterest. Check out mine when you have a chance. I’m an organic gardener and a foodie… I get inspired with ideas for cooking online, books and also create my own recipes. I took a break from blogging (as a hobby) after having baby #2 but I plan on going back and updating everything. I also had a shop on Etsy (Handmade Isle) selling eco-friendly papergoods I made. I posted a review for your amazing garlic rolls with a pic on Pinterest. Thanks again!


            Bread pic posted on my Facebook garden page too: https://www.facebook.com/homegrowndelight

          • Ruchi says:

            Thanks for sharing your yummy pic on social media. Bread looks awesome!!
            Have a lovely time with you little cutie pie. 😍😍 Will surely check out your Etsy shop Priscilla and follow you back!

  15. Leslie says:

    The dough recipe calls for butter but I don’t see where it is added.

  16. Kaija says:

    Hi! Is it possible to make it using corn flour, if someone has wheat, rye, rice etc allergies?

    • Ruchi says:

      Kaija, I have not tried this recipe with corn flour. This bread is made with a gluten-rich-flour and I am afraid corn flour will not provide the same result.

  17. Monika Jaiswal says:

    Ruchi ur recipy is just awesome specially the way u explain..i tried ur ladi pav its just yummy like market one:)

  18. Monika Jaiswal says:

    Hi..plz help me out if I spred garlic n herbs butter n mozeralla cheese as given in step 4 n roll the dought as per above procedure will it be ok the this recipe.

  19. Sneha says:

    What do u mean by garlic salt? How can I replace it with something else.

  20. Uttara says:

    What’s vegan butter?

    • Ruchi says:

      Uttara, vegan butter is non-dairy or soy butter. Non-vegan option would be to use regular butter. It’s mentioned in the recipe post. Thanks!

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