Pull-Apart Garlic Buns Recipe
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. YIELD: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
- 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).
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.
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