Soft, buttery pull‑apart Texas toast with garlicky goodness—crisp on the outside, pillowy inside, perfect for dipping or alongside chicken fingers.

12 pieces BBQ‑style white finger rolls or Texas‑toast (or similar)

8 tablespoons (1 stick) salted butter, softened

½ teaspoon garlic powder

½ teaspoon garlic salt (or use ½ tsp salt + ½ tsp garlic powder)

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In a small bowl, mash together the softened butter, garlic powder, and garlic salt until creamy and well combined.

Spread the garlic butter mixture on both sides of each slice or roll piece.

Heat a nonstick or cast‑iron skillet over medium‑low heat. Place a few bread pieces buttered‑side down in the skillet.

Cook for 1–2 minutes until lightly toasted and golden underneath, then flip and toast the second side for another 1–2 minutes.

Remove from skillet and serve warm.