These cheesy garlic confit pull-apart rolls made with Martin’s Potato Rolls are the ultimate Easter side dish.
The Deets:
You have to save this one for your Easter spread (or honestly, any time you’re craving something cozy and cheesy). These are my cheesy garlic confit pull-apart rolls made with none other than the iconic Martin’s Famous Potato Rolls. They’re every bit as dreamy as they sound.
I started with the classic Martin’s dinner rolls (the fluffy ones we all know and love), sliced them open, and stuffed them with a gooey, garlicky cheese filling. Then comes the real magic: a generous pour of garlic confit butter and fresh herbs over the top before baking them to golden, bubbly perfection.
They pull apart and each bite gives you the perfect mix of melty cheese, roasted garlic, and soft pillowy roll. These are guaranteed to steal the show at your holiday table — or at least make you the hero of brunch. This recipe makes 12 rolls so it’s perfect for a group gathering.
Hope you give them a try, and happiest spring to you and yours! 🌸🧄🧀✨If you enjoyed this recipe, be sure to check out more apps for you Easter spread here.
Garlic Confit Pull-apart Rolls
Ingredients
- 12 Martin’s Sweet Dinner Rolls
- 1 Sprig of rosemary
- Flaky sea salt
- Pepper
- Extra Virgin Olive oil
- 1 Head of garlic
The filling:
- 3 tbsp Whipped cream cheese
- 5 Garlic confit cloves see step 1 for garlic confit directions
- 1/2 cup Gruyere cheese + more for topping
- Salt
- Pepper
The herby confit butter:
- 4 tbsp Butter
- 2 tbsp Rosemary oil from the garlic confit
- Remaining confit garlic depending on how garlicky you want them
- 2 Sprigs of thyme chopped
- 1 Sprigs rosemary chopped
- 4 Sprigs sage chopped
- 1/4 cup parsley chopped
Instructions
- Preheat oven to 225. Peel garlic and add to cocotte with a sprig of rosemary. Add olive oil until it covers the garlic. Bake for about 1 ½ – 2 hours or until garlic is super soft.
- Bump the oven up to 375 and make the filling by combining cream cheese, confit cloves, gruyere, salt and pepper in a bowl. Mix until combined.
- Using a sharp knife, make 4 slices into each Martin’s potato roll. The slices should only go about halfway through the roll, keeping it together. Start from top to bottom, left to right and then diagonally. Using a knife, add the filling into each of the crevices of the roll.
- Place the stuffed rolls into a large baking dish in rows, next to each other.
- Melt butter for the confit butter and add to a bowl with chopped herbs, more confit and oil. Spoon over each roll and then top with more gruyere cheese. Bake for about 15-20 min or until browned and bubbly. Serve immediately. Enjoy!
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