Garlicky, butter-swirled pull-apart rolls from Midwest Made: Big, Bold Baking from the Heartland (page 237) by Shauna Sever

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on March 01, 2023

    The volume and weight of butter in the dough don't match; I went with the volume (which would equal 57 g). These rolls were sooooo tasty - like garlic bread and cinnamon rolls had a baby. Yum!

  • senzler on May 30, 2022

    I liked these a great deal but next time would omit the basil. Guess I am a garlic bread purest.

  • Lepa on January 20, 2020

    These rolls are fantastic. I didn't have time for the long, slow rise recommended by Sever. Instead, I let the dough rise in an oven with the light turned on for two hours. The resulting bread was soft and had a rich, plush texture.The flavor of the filling was also perfectly balanced. If you like garlic bread, this is next level and should be on your list!

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