Pull-Apart Garlic Buns Recipe
Pull-Apart Garlic Buns Recipe photo by Taste of Home

Pull-Apart Garlic Buns Recipe

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My Italian neighbor has passed along many mouthwatering recipes, including this one. The soft, tender buns are easy to pull apart. —Carolina Hofeldt, Lloyd, Montana
TOTAL TIME: Prep: 20 min. + rising Bake: 30 min.
MAKES:12 servings
TOTAL TIME: Prep: 20 min. + rising Bake: 30 min.
MAKES: 12 servings


  • 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 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

Nutritional Facts

1 each: 169 calories, 7g fat (3g saturated fat), 29mg cholesterol, 247mg sodium, 22g carbohydrate (2g sugars, 1g fiber), 4g protein


  1. 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.
  2. 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.
  3. 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.
  4. 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).
Originally published as Pull-Apart Garlic Buns in Best of Country Breads 2000, p61

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Reviewed Apr. 20, 2014

"Worked out well just heating the ingredients, left out the paprika and double d the garlic. Rose really well ( used a smaller loaf pan than suggested) and come up over the top!!!!

Tasted great"

Reviewed Aug. 6, 2012

"Good and easy to make!!!"

Reviewed Jan. 23, 2012

"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!"

Reviewed Nov. 21, 2011

"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"

Reviewed May. 3, 2011

"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."

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