Buttery Onion Pull-Apart

Prep Time: 15 min.
Bake Time: 30-35 min.
Servings: 12
Difficulty: Beginning

Butter, onion, basil and garlic make this bundt a beautiful and savory table delight.


24 Rhodes Dinner Rolls, dough thawed but still cold
1 cup chopped sweet onion
1/2 cup butter, melted
4 cloves garlic, minced
2 tablespoons chopped fresh basil
1/2 teaspoon garlic salt


In a small bowl combine all ingredients but the rolls. Cut each roll into fourths. Dip each roll piece into mixture. Place rolls in a bundt pan sprayed with non-stick cooking spray. Pour any remaining butter mixture over rolls. Cover with plastic wrap and let rise until double in size or nearly to top of pan.

Remove wrap and bake at 350 degrees F 30-35 minutes. Cover with foil the last 10 minutes of baking. Immediately after baking, invert on a serving platter.

  • March 5, 2021

    I’m confused. the directions say to cut each roll into fourths & dip into the onion, butter, garlic & basil mixture; but the video leaves the rolls whole putting half in pan covering with half of butter mixture then repeating with remaining rolls & butter mixture. Which is the correct method?

    • Debbie from Rhodes
      March 5, 2021

      I’m so sorry that you were confused by that. The video was an older one and we changed it so there was more of the buttery, oniony topping throughout the pull-apart. Either way would really work but you’ll get more of that flavor if you cut the rolls.
      Sorry to confuse you. We are taking the video off and maybe we’ll do a new one! Thanks for noticing and letting us know!

  • Sue
    April 3, 2021

    I know it depends on room temperature, but about how long does it take these rolls to thaw so they can be cut and also, how long for them to double in size?

    • Debbie from Rhodes
      April 5, 2021

      The warmth of where the rolls are rising really is the most important factor in the rising time. I would guess that the rolls would thaw in approximately an hour and then it would take 1-2 hours to rise. Also the freshness of the yeast is a big factor too. So check the “best buy” date. The farther out that date is the fresher and more active the yeast is. And they will raise faster. We are making product today that will have a “best buy” date 9 months from now. Hope that helps you!

  • Dee Lynn
    December 16, 2022

    Can you use the white bread dough for this recipe?

  • cheryl crow
    December 16, 2023

    You can do this also in a cake pan. Makes great foca bread! Smash rolls when start to rise finger prints deep into dough. Olive oil, green olives, cheese , italian seasonings, thin sliced sundried tomatoes, also any fresh herbs you like,

  • Lisa
    December 29, 2023

    For christmas dinner I MADE this but left the rolls on the counter too long to thaw and when i went back i had a very large piece of dough instead of individual rolls. So i just took pieces of dough that were the approximate size of each roll, cut them into forths, covered each with the butter mixture, dropped them in my bundt pan, covered loosely with plastic wrap, placed it next to the stove and waited for them to rise. A while later My husband yelled at me from the kitchen asking did want to divide the stuff in the bundt pan into two pans. Confused by his question i went in the kitchen and the rolls had risen way above the edge of the pan and started cascading down the side and formed another pull apart ring around the outside of the pan. I now had two rings of risen dough! I got another baking dish and started TRANSFERRING dough over to the new pan. I made some more of the butter mixture and poured it over the new pan and put both in the oven. we had plenty of pull apart garlic bread and everyone thought it was most clever way to make garlic bread and was the best they ever tasted. Needless to say there was plenty for everyone to take some home. So if you want to use the entire bag instead of just 24 of the rolls be sure to have two bundt pans ready to go.

    • Debbie from Rhodes
      January 3, 2024

      When you are using a yeast product, it is important to watch as they rise. You want to bake the product when it has doubled in size. It is not something that you can time. It depends on the warmth of your kitchen and the freshness of the yeast. Also if you let it over rise, the dough just fills with air and can fall. The best thing to do is to watch it and bake when it has doubled in size.

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