Monday, March 8, 2010

Golden Pull-Apart Butter Buns

My favorite thing about these rolls is that they are so easy to whip up.  You literally toss all the ingredients in a bowl and mix.  No scalding milk, no adding flour a little at a time, nothing fussy at all. Yay!!  And of course, they were delicious!!  These rolls are very similar in ingredients to the soft white dinner rolls I shared with you earlier.  But somehow they turn out more different  from each other than I had expected.  These seem a little more like the "classic" dinner roll than the others.  They are both delicious and worth making. 
This is what they look like after they have proofed for the second time, all snug and puffy!:
Right out of the oven and brushed with melted butter (my rolls don't seem to brown like they should, but they taste good, so I guess looks aren't everything):

Golden Pull-Apart Butter Buns (from king arthur flour)

3 1/2 cups flour (14 3/4 oz.)
2 tsp instant yeast (I didnt have instant so I just proofed the same amount of active dry in a T of water and a sprinkle of sugar)
2 T instant potato flakes
3 T nonfat dry milk
2 T sugar
1 1/2 tsp salt
4 T soft butter
2/3 cup lukewarm water
1/2 cup lukewarm milk (I warm the milk up in a hurry by mixing hot from the faucet water, the 2/3 c you need for this recipe, with the cold milk.  They balance eachother out and make both lukewarm.)
2 T melted butter (for topping)

*Combine all the ingredients in a large bowl and mix and knead to make a soft, smooth dough (can be done with a stand mixer, by hand or in a bread machine)
*Place the dough in a lightly greased bowl and turn to coat.  Cover and allow to rise until almost double, 60-90 min.
*Gently deflate dough and turn out onto a lightly greased work surface.
*Divide the dough into 16 equal pieces.  Roll each piece into a smooth ball and place in lightly greased 8 inch cake pans, or other baking dish (can be done in 9 inch pans or put all 16 of them in a 9x13, but they wont be snuggled as closely together so their sides wont turn out quite as soft)
*Cover the pans and allow them to rise until they touch and are rather puffy, about 60-90 min.
*Bake the rolls at 350 degrees for about 22-24 min. until they are golden brown.  Remove from oven and brush them with the melted butter.  Give them a couple min and then turn them out onto a cooling rack, pull apart and enjoy.

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