Pull-Apart Garlic Buns Recipe
- 2-1/2 to 3 cups King Arthur Unbleached All-Purpose Flour
- 1 tablespoon sugar
- 1 package (1/4 ounce) active dry yeast
- 1 teaspoon salt
- 1/2 cup 2% 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
- 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. 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).
Reviews for Pull-Apart Garlic Buns(9)
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Good and easy to make!!!
I will try this recipe. Looks awesome. But the temperature of the milk, water and shortening seems way too high. I would heat until 110 degrees, and the "pinky test" as sherry_vinigrette suggested (my Mom taught me to do that, and it works!). No wonder Shirleyartist said it was hot on her hands! That's hotter than a jacuzzi! Just wanted to submit my comments. This recipe looks awesome. And the "pre-sliced" version sounds perfectamundo!
excellent, easy, quick, nice texture and taste. the only thing i did not care for was the paprika coating. i think i will omit or substitute something else next time
This worked nicely, will use more garlic next time; 3/4 teaspoon. About temperature of liquid that will "feed" the dry yeast - Julia Child describes that the liquid should feel "pinky" finger warm, when you dip your little finger into it; sort of how you would serve a baby bottle, just warm. I also added 1/2 teaspoon sugar to the liquid, helps the yeast develop and foam up the way it's supposed to.
I tried this recipe last night, and it was the easiest bread recipe. Had a very nice textured dough to work with. I tried the "pre-sliced" version that keverwann does, and will do it that way again! I doubled the garlic the recipe called for, and it was still quite mild. Also, the next time I think I'll try mixing the spices in with the melted butter so it covers the bread sections more evenly.