Pisahkan Roti Bawang Putih

Instructions

1. Add warm water to the bowl of a stand mixer fitted with a dough hook. Sprinkle sugar and yeast into the water and let it stand for 5-10 minutes until foamy. Mix in the butter, milk, and salt, and then stir in the flour gradually. Knead for 7-10 minutes. The dough should stick to the bottom of the bowl but clear the sides. Add 1 to 2 tablespoons or more water if the dough is too dense. Divide the dough into 2 equal portions.
2. In a small bowl, combine the unsalted butter, salt, parsley leaves, garlic, and grated Parmesan cheese (if using). Cut the dough into small round pieces and dip them into the butter mixture. Arrange the dough balls in two mini loaf pans or one regular loaf pan. Cover and let rise until doubled, about 1 hour. Reserve the leftover butter mixture.
3. Bake at 350°F (176°C) for 30 minutes or until golden brown. Baste the butter mixture onto the pull-apart garlic bread after it comes out of the oven.