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Pull-Apart Garlic Buns

 Pull-Apart Garlic Buns
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
12 ServingsPrep: 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 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

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. loaf pans; sprinkle with

2 of 2

Pull-Apart Garlic Buns (continued)

Directions (continued)

  • 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).
Nutritional Facts: 1 bun equals 169 calories, 7 g fat (3 g saturated fat), 29 mg cholesterol, 247 mg sodium, 22 g carbohydrate, 1 g fiber, 4 g protein.