Cast Iron Pull-Apart Garlic Rolls
Why This Recipe Works
For a flavorful take on basic dinner rolls, we wanted to develop a version with a rich, buttery, garlicky profile. Our inspiration came from garlic knots, a popular pizzeria treat, but we were looking for something that would be more at home on a Sunday dinner table. To that end, we started with a tried-and-true pizza dough recipe but tweaked the ingredients slightly and changed the mixing method for a fluffier, chewier result. We ran some tests to figure out how to get just the right balance of powerful bite and mellow sweetness in the bread's garlic flavor. Garlic powder tasted musty, and fresh garlic either burned or stayed raw. Our solution was to use minced garlic sautéed in a little butter. Adding a small amount of water allowed the garlic to brown before the butter burned. We then strained the garlic butter and incorporated the solids back into the dough for an extra punch of flavor. Brushing the rolls with the garlic butter before and after baking reinforced the flavor even more. Baking the rolls in our cast-iron skillet ensured a chewy, browned crust and soft, fluffy interiors.