Pull-Apart Garlic Buns
Best of Country Breads
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My Italian neighbor has passed along many mouth-watering recipes, including this one. The soft, tender buns are easy to pull apart.
SERVINGS: 12
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep: 20 min. + rising Bake: 30 min.
Ingredients:
- 2-1/2 to 3 cups all-purpose flour
- 1 tablespoon sugar
- 1 package (1/4 ounce) active dry yeast
- 1 teaspoon salt
- 1/2 cup milk
- 1/2 cup water
- 2 tablespoons shortening
- 1 egg
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 cup butter, melted
- 1 tablespoon sesame seeds
Directions:
In a large bowl, combine 1-1/2 cups flour, sugar, yeast and salt. In a saucepan, heat the milk, water and shortening to 120°-130°. Add to dry ingredients; beat until moistened. Add egg; beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Do not let rise.
Divide into 12 pieces. Shape each into a bun. Combine paprika and garlic powder. Dip each bun in melted butter, then in paprika mixture. Place six buns in a greased 9-in. x 5-in. x 3-in. loaf pans; sprinkle with half of the sesame seeds. Top with remaining buns and sesame seeds. Cover and let rise in a warm place until doubled, about 45 minutes.
Bake at 375° for 30-35 minutes or until golden brown. Remove from pan to a wire rack to cool. Yield: 1 loaf (12 buns).