Breads, Yeast Breads

Golden Pull-Apart Butter Buns

These buns are delicious! Recipe #11 on kingarthurflour.com Best Basic Recipes collection. There’s nothing like homemade rolls/bread, and quarantine is a great time to practice our bread baking skills. Happy Baking!

Pull-Apart Rolls 1 copy

Pull-Apart Rolls 2 Pull-Apart Rolls 3 Pull-Apart Rolls 4

3½ cups all-purpose flour
2 tsp yeast
2 Tbl potato flour or 1/4 cup potato flakes
3 Tbl dry milk
2 Tbl sugar
1½ tsp salt
4 Tbl softened butter
2/3 cup warm water
1/2 cup warm water

Combine all ingredients in a large bowl, and mix and knead — using your hands, a stand mixer, or a bread machine set on the dough cycle — to make a soft, smooth dough. Place the dough in a lightly greased container, cover, and allow the dough to rise for 60 to 90 minutes, until it’s just about doubled in bulk. Gently deflate the dough, and transfer it to a lightly greased work surface.

Divide the dough into 16 equal pieces, by dividing in half, then in halves again, etc. Round each piece into a smooth ball. Lightly grease two 8″ round cake pans. Space 8 buns in each pan. Can you use 9″ round cake pans, or a 9″ x 13″ pan? Sure; the buns just won’t nestle together as closely, so their sides will be a bit more baked. Cover the pans, and allow the buns to rise till they’re crowded against one another and quite puffy, about 60 to 90 minutes. Towards the end of the rising time, preheat the oven to 350°F.

Uncover the buns, and bake them for 22 to 24 minutes, until they’re golden brown on top and the edges of the center bun spring back lightly when you touch it. An instant-read thermometer inserted into the middle of the center bun should register at least 190°F. Remove the buns from the oven, and brush with 2 Tbl melted butter. After a couple of minutes, turn them out of the pan onto a cooling rack. Serve warm. Store leftovers well-wrapped, at room temperature.

More Roll Recipes!
Honey Wheat Rolls
Cornbread Yeast Rolls
One Hour Homemade Dinner Rolls
Sweet Honey Butter Rolls
Sweet Bread Rolls
Lion House Rolls

Breads, Yeast Breads

Lion House Rolls

The historic Lion House is in Salt Lake City, Utah.  It has a special place in my heart because it is where we had our wedding lunch after our wedding at the Salt Lake LDS Temple.  These rolls are incredible, light and tender.  The tricky part is the shaping of the rolls, to see how it is done, watch this YouTube instruction video.  It does take some practice, but it’s fun and can be done.  Perfect for Father’s Day or any day.  Enjoy!

                       

2 cups warm water (110°)
2/3 cup nonfat dry milk
2 Tbl dry yeast
1/4 cup sugar
2 tsp salt
1/3 cup butter, softened
1 egg
5½ cups flour

In large bowl of mixer, combine warm water and dry milk.  Stir until dissolved.  Add yeast, sugar, salt, butter, egg and 2 cups flour.  Mix on low speed until ingredients are combined.  Add remaining flour and knead.  Place dough in oiled bowl, turn over once so dough is covered with oil.  Let rise in warm place until double in size.  Roll out dough on lightly floured surface, and brush with melted butter.  Cut rolls into desired shape and size (see pictures above and watch YouTube video ;o)).  Place on sprayed or Silpat lined baking pan.  Let rise in warm place until doubled in size.  Bake at 375° for 15 to 18 minutes or until browned.  Brush with melted butter while hot.

One Year Ago Today:  Dilly Bread

If you are interested in Demarle bakeware and kitchen tools such as the Roul’Pat & Beechwood Rolling Pin or Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.