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Korean Garlic Bread

Served at a Tulkoff potluck, these rolls were a surprisingly delicious treat!

Prep Time

10 minutes

Cook Time

25 minutes




12 (4-5 inch) Dinner rolls 

16oz Cream cheese, softened

1/2 cup Sugar 

1 2 lb Tulkoff Garlic Spread  

1 cup Milk 

6 Eggs 

1 tsp Salt 

Parmesan cheese, grated (optional)


Preheat oven to 375°F 

Cut rolls into quarters, leaving the bottoms connected. 

In a large mixing bowl, add cream cheese and sugar, mix at high speed for about 1 minute until sugar is dissolved in the cream cheese.

In a large saucepan, heat Garlic Spread until melted, do not bring to a simmer, then remove from heat. In a separate bowl, add milk, eggs and salt, mix thoroughly. While mixing the egg mixture, slowly add 1 cup of the melted Garlic Spread. Continue mixing and add the tempered egg mixture back to the remaining Garlic Spread.  

Add sweetened cream cheese in between the cut parts of the rolls. This is done best with a piping bag, but a spoon will work as well. Take each roll and fully submerge in the garlic dip. If the garlic dip starts to solidify, reheat in microwave, or on stovetop. 

Add rolls to an aluminum foil-lined baking sheet. Bake for 10 minutes covered. Remove from oven, sprinkle with grated Parmesan. Bake uncovered for 10-15 additional minutes. Cooking times will vary depending on size of rolls.