This soft pull-apart bread with onion and garlic is extra flavorful by using roasted garlic. Delicious soft garlic rolls that go well with most soups.
You can use either baked or roasted garlic for this pull-apart bread. Roasted garlic will make this bread extra flavorful, as garlic gets a caramelized taste when roasted.
This delicious soft pull-apart bread is full of flavor and not hard to make, but you need to be patient for it to rise nicely, making it extra soft and airy.
This recipe contains the following allergens. Click on the allergen to search for alternative recipes.
Made by Véronique
Published at 2025-09-22, this recipe is for 9 persons and takes 1 hours 5 minutes.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
Updated at: 2025-09-22
To roast garlic, preheat the oven (or air fryer) to 180 degrees Celsius.
Cut off the top of a head of garlic and optionally drizzle with a little olive oil, pepper, and coarse sea salt. This is not strictly necessary.
Wrap in aluminum foil and roast until the garlic is completely soft, which will take about 45 minutes to 1 hour.
Meanwhile, peel an onion and chop it finely. Cook it in a dry frying pan for about 5 minutes on medium heat until the onion turns translucent.
Set the onion aside and make the dough meanwhile.
Warm the milk until it is lukewarm, making sure it is not too hot.
Stir the yeast together with 1 teaspoon of sugar into the milk and let it sit for about 10 minutes until it starts to foam.
You can knead the dough with an electric mixer or by hand.
Meanwhile, mix flour with salt. Gradually add the yeast mixture while continuing to knead.
Add 1 egg along with 50 grams of soft butter and keep kneading until you have a smooth and elastic dough.
Cover with a clean dish towel and let the dough rise for half an hour.
Preheat the oven to 180 degrees Celsius and line a baking sheet with baking paper.
Squeeze 6 cloves of the roasted garlic out of the head and add this along with the cooked onion to the dough.
Briefly knead the dough again and divide it into 9 equal pieces.
Roll each piece into a ball, making sure the folded side is at the bottom.
Place all the balls on a baking sheet lined with baking paper and cover with a dish towel to let rise for another half hour.
Preheat the oven to 180 degrees Celsius.
Beat an egg yolk with a tablespoon of water and use a brush to coat the rolls.
Bake the rolls until cooked and beautifully golden brown in about half an hour. Let the pull-apart bread cool slightly and serve, for example, with tomato soup, enjoy!
Do I need to roast the garlic first?
The rolls get an extra full flavor by using roasted garlic, but you can also cook the garlic together with the onion instead of roasting. If you do this, use a bit less garlic, as roasted garlic is much milder in flavor.
How long can I store pull-apart bread?
You can store this pull-apart bread for up to 3 days, but it will be less tasty as it may dry out. You can toast the bread in a pan or panini press to revive it.
Per 1 serving / piece:
| Amount | Ingredient | Allergens | Kcal | Carbs | Carbs of which sugars | Fat | Fat of which saturated | Protein | Fibers | Sodium | Iron | Calcium | Magnesium | Potassium | Phosphorus | Copper | Zinc | Iodine | Selenium | Vitamin C | Vitamin D | Vitamin A | Vitamin B1 | Vitamin B2 | Vitamin B6 | Vitamin B12 | Vitamin B11 | Vitamin E | Vitamin K | Vitamin K1 | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 55.56 | gram | flour | gluten | 202.22 | 38.78 g | 0.83 g | 0.83 g | 0.11 g | 6.33 g | 1.56 g | 1.11 mg | 0.56 mg | 11.11 mg | 11.11 mg | 100.00 mg | 55.56 mg | 0.17 mg | 0.61 mg | - | - | - | - | - | 0.07 mg | 0.06 mg | 0.16 mg | - | 19.44 µg | - | - | - |
| 0.78 | gram | yeast | 3.16 | 0.27 g | 0.27 g | 0.03 g | - | 0.37 g | 0.14 g | 0.54 mg | 0.03 mg | 0.39 mg | 1.24 mg | 10.89 mg | 0.93 mg | 0.03 mg | 0.06 mg | - | - | - | - | - | 0.09 mg | 0.16 mg | 0.03 mg | - | 22.56 µg | - | - | - | |
| 0.11 | teaspoon | sugar | 2.23 | 0.55 g | 0.55 g | - | - | - | - | - | - | - | 0.01 mg | 0.02 mg | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | |
| 25 | ml | whole milk | milk | 15.50 | 1.08 g | 1.08 g | 0.85 g | 0.53 g | 0.93 g | - | 11.00 mg | - | 30.00 mg | 2.50 mg | 40.00 mg | 24.75 mg | - | 0.13 mg | - | - | 0.50 mg | 0.03 mg | 0.01 mg | 0.01 mg | 0.04 mg | 0.01 mg | 0.10 µg | 1.00 µg | - | - | - |
| 0.11 | egg | egg | 9.60 | 0.07 g | 0.01 g | 0.67 g | 0.17 g | 0.83 g | - | 8.00 mg | 0.12 mg | 3.33 mg | 0.67 mg | 8.67 mg | 12.00 mg | 0.01 mg | 0.09 mg | 2.33 µg | 2.05 µg | - | 0.12 mg | 0.01 mg | 0.01 mg | 0.02 mg | 0.01 mg | 0.15 µg | 4.00 µg | 0.07 mg | 0.02 µg | - | |
| 0.11 | teaspoon | salt | - | - | - | - | - | - | - | 266.67 mg | - | 0.07 mg | 1.93 mg | 0.03 mg | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | |
| 5.56 | gram | soft butter | milk | 40.83 | 0.04 g | 0.04 g | 4.58 g | 3.00 g | 0.04 g | - | 0.28 mg | 0.01 mg | 0.72 mg | 0.11 mg | 0.83 mg | 1.11 mg | - | - | - | - | - | 0.07 mg | 0.06 mg | - | - | - | - | - | - | - | - |
| 0.11 | onion | 5.00 | 0.85 g | 0.85 g | 0.03 g | 0.01 g | 0.17 g | 0.35 g | 1.25 mg | 0.07 mg | 4.17 mg | 1.39 mg | 24.31 mg | 5.83 mg | 0.01 mg | 0.11 mg | - | - | 0.90 mg | - | - | - | - | 0.02 mg | - | 1.39 µg | - | - | - | ||
| 0.67 | clove | of garlic | 2.80 | 0.56 g | 0.02 g | - | - | 0.12 g | 0.04 g | 0.08 mg | 0.03 mg | 3.40 mg | 0.40 mg | 12.00 mg | 2.60 mg | 0.01 mg | 0.02 mg | 0.03 µg | - | 0.28 mg | - | - | - | - | 0.01 mg | - | 0.08 µg | - | - | - | |
| 0.11 | egg yolk | egg | 7.73 | - | - | 0.71 g | 0.18 g | 0.36 g | - | 1.11 mg | 0.16 mg | 3.11 mg | 0.22 mg | 3.11 mg | 13.11 mg | 0.01 mg | 0.08 mg | - | 1.22 µg | - | 0.11 mg | 0.01 mg | 0.01 mg | 0.01 mg | 0.07 mg | 0.04 µg | 3.56 µg | 0.06 mg | 0.02 µg | - | |
| 289.08 | 42.19 g | 3.64 g | 7.71 g | 4.00 g | 9.15 g | 2.08 g | 290.04 mg | 0.97 mg | 56.30 mg | 19.59 mg | 199.86 mg | 115.89 mg | 0.22 mg | 1.11 mg | 2.36 µg | 3.27 µg | 1.68 mg | 0.32 mg | 0.09 mg | 0.19 mg | 0.29 mg | 0.30 mg | 0.30 µg | 52.02 µg | 0.13 mg | 0.03 µg | - | ||||
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