Golden Pull-Apart Butter Buns

Posted by orutherfurd Tue, Nov 23, 2010 04:10 PM · 3 stars based on 1 review

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Attractive, soft, and light, these rolls are always popular.

419 g all-purpose flour (100%)
6 g instant yeast (1.48%)
21 g potato flour (5.08%)
21 g non-fat dry milk (5.08%)
25 g granulated sugar (5.97%)
9 g salt (2.18%)
57 g butter, softened (13.56%)
113 g milk, lukewarm (27.12%)
153 g water, lukewarm (36.47%)
Total 824 g

%	Ingredient	Metric	U.S.	Volume
100%	all-purpose flour	419 g	14.75 oz	3 3/8 cup
1.48%	instant yeast	6 g	.22 oz	2 tsp
5.08%	potato flour	21 g	.75 oz	1/8 cup
5.08%	non-fat dry milk	21 g	.75 oz	1/8 cup
5.97%	granulated sugar	25 g	.88 oz	1/8 cup
2.18%	salt	9 g	.32 oz	1 1/2 tsp
13.56%	butter, softened	57 g	2 oz	1/4 cup
27.12%	milk, lukewarm	113 g	4 oz	1/2 cup
36.47%	water, lukewarm	153 g	5.38 oz	5/8 cup
	Total	824 g	1 lb, 13.05 oz

Combine all ingredients, mix, and knead until you have a soft, supple dough.

Let rise until doubled (1 to 2 hours).

Lightly grease two 8" round cake pans. Scale dough into 51g pieces, putting 8 into each pan: 1 in the center, and 7 evenly spaced surrounding.

Cover and proof until light and puffy (1 to 1 1/2 hours).

Bake at 350°F for 22 to 25 minutes or until golden brown.

Immediately after removing from oven, generously brush with melted butter.

Leftovers keep for a couple days, if well-wrapped.

Scale Recipe

3/5 by orutherfurd 14 years ago

Soft, white, enriched rolls aren't really my bag, but that's a preference thing. These rolls are always very popular and they look nice, too.

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