Golden Pull-Apart Butter Buns
Posted by orutherfurd Tue, Nov 23, 2010 04:10 PM | 3 stars based on 1 review
Attractive, soft, and light, these rolls are always popular.
| Ingredient | Metric | U.S. | Volume | Baker's % |
|---|---|---|---|---|
| all-purpose flour | 419 g | 14.75 oz | 3 3/8 cup | 100% |
| instant yeast | 6 g | .22 oz | 2 tsp | 1.48% |
| potato flour | 21 g | .75 oz | 1/8 cup | 5.08% |
| non-fat dry milk | 21 g | .75 oz | 1/8 cup | 5.08% |
| granulated sugar | 25 g | .88 oz | 1/8 cup | 5.97% |
| salt | 9 g | .32 oz | 1 1/2 tsp | 2.18% |
| butter, softened | 57 g | 2 oz | 1/4 cup | 13.56% |
| milk, lukewarm | 113 g | 4 oz | 1/2 cup | 27.12% |
| water, lukewarm | 153 g | 5.38 oz | 5/8 cup | 36.47% |
| 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.
Photos
Reviews
3/5
by orutherfurd
13 years agoSoft, 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.