Pull-Apart Garlic Buns

Name: Pull-Apart Garlic Buns
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 1 loaf (12 buns).
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

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

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 9x5-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.

Nutrition Facts

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

Originally published as Pull-Apart Garlic Buns in Best of Country Breads

Reviews

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Average Rating:

Kasha

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
Difference

Aug 6, 2012

Good and easy to make!!!
Summy

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!
ferndale52

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
sherry_vinigrette

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.
Bev Johnson

May 1, 2011

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.
Shirleyartist

Apr 30, 2011

How did you treat the milk? When I kneaded the dough it was very hot on my hands. I think it killed the yeast and didn't rise very much.
clasychassis

Apr 30, 2011

It is so nice to see recipes such as this: Homemade bread "NO SWEAT" recipes. I saw this, made it last nite. It was wonderful and super easy! I can think of so many variations to this. You can believe I will make this over and over again. Thank you Taste of Home for once again providing a great, quck recipe that everyone will enjoy. Virginia Norat - Arizona
Shirleyartist

Apr 29, 2011

Couldn't get the milk to register 130 plus only to 96 degees. Buns didn't rise because I think the milk was too hot, it killed the yeast. Flavor was ok. I'll try it with warm milk next time.
keverwann

Mar 29, 2008

We let the dough rise first and then made the buns and let that rise again. Turned out nice and fluffy! We layered the buns in the pan while it was tilted so it came out like "pre-sliced" bread, which was convenient. Could not taste the garlic or paprika it was rolled in, so would increase that. Forgot the sesame seeds, but was good without them.