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Family Kitchen
Old-fashioned Pull-Apart Buns
I am a huge sucker for those buttery, old-fashioned pull-apart buns that grandmas used to make, and I can still find in small-town farmers’ markets in the Canadian prairies. (Since I don’t have a grandma to make them for me anymore, I have to buy them from other peoples’ grandmas.) I’ve hunted around for a recipe – I have a few years to perfect them so that one day I can be that bun-baking grandma. But who needs to wait that long?
Old-fashioned Pull-apart Buns
Adapted from King Arthur Flour
3 1/2 cups unbleached all-purpose flour
2 tsp. active dry yeast
3 Tbsp. nonfat dry milk
2 Tbsp. sugar
1 1/2 tsp. salt
1/4 cup butter, softened
2/3 cup lukewarm water
1/2 cup lukewarm milkmelted butter, for brushing on top
In a large bowl, combine all the ingredients (except the melted butter) and stir until you have a soft dough. Knead — using your hands, a stand mixer, or a bread machine set on the dough cycle — until you have a soft, smooth dough.
Set the dough in an oiled bowl, cover with a tea towel and let it rise for an hour or so, until it’s doubled in bulk. Gently deflate the dough by knocking it down with your hands, and transfer it to a lightly floured work surface.
Divide the dough into 16 equal pieces, by dividing in half, then in halves again, etc. Round each piece into a smooth ball.
Lightly grease two 8″ or 9″ round cake pans and arrange 8 buns in each pan. Cover the pans and allow the buns to rise another hour, until they’re crowded against one another and quite puffy. Preheat the oven to 350°F.
Uncover the buns and bake for 22 to 24 minutes, until golden brown on top and the edges of the center bun spring back lightly when you touch it. Remove the buns from the oven and brush with the melted butter. Serve warm.
Makes about 16 buns.
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21 Comments
[...] doesn’t love old-fashioned pull-apart buns? No one, that’s [...]
Favorite Finds – 09/04/11 | ememby commented on Sep 04 11 at 9:20 pmRobin commented on Jul 14 11 at 12:27 pmOoh- those look fantastic. Thanks for the recipe!
Erica B. commented on Jul 14 11 at 4:43 pmOh my word those look fantastic! I’d make them today but I’m already in the middle of cinnamon buns. These are definitely up next. Thanks!
Sharon commented on Jul 16 11 at 1:40 pmGot company coming to stay for a few days and these are definitely on the menu. I have high hopes! Was wondering about freezing; perhaps half the recipe in the pan before second rise? Or.. any other suggestion?
Thanks!
Jo@jocooks.com commented on Jul 17 11 at 6:13 pmThese buns look gorgeous and I love to bake, I will try them for sure. Thanks for the recipe.
JulieVR commented on Jul 18 11 at 4:47 pmSharon – another suggestion for making them in advance, you mean? putting the dough in the fridge slows the rise, so you could make and shape them, then refrigerate overnight and bake in the morning, or do as you suggested – leave them at room temp to thaw and then do the second rise! good luck!
Julia commented on Oct 17 11 at 12:17 pmCan I ask what does the dry milk do for the rolls? It seems like such an odd ingredient. Thanks!!!
Hayley commented on Oct 17 11 at 1:47 pmYes, I have tried making these 3 times and they were chewy and tough each time. I looked onto the King Arthur website and their rec calls for potato flakes??? Did you use those? Thanks for any help.
Rita commented on Oct 27 11 at 6:55 pmMine turned out chewy too. They were especially tough after they cooled off. They certainly didn’t look tall and fluffy like the ones in the picture. I think I’m giving up on making yeast rolls from scratch. Sister Schubert’s are really good and a lot less hassle than homemade rolls.
Hayley commented on Oct 31 11 at 11:51 amSo true Rita!! I use Sister Schuberts all the time!! My mom just got me a bread machine but I think I may try and different recp since these were chewy each time.
Alyssa commented on Dec 02 11 at 11:33 amI was super excited by the picture and the easy instructions of these rolls. But I too fear that my rolls are about to come out very chewy. I just got done making the dough for these rolls and it already seems very tough and not as though it will give way to soft, fluffy rolls. What are we doing wrong?
Marnie commented on Dec 03 11 at 10:27 pmJust tried this recipe and it most definitely does not turn out like picture. The dough didn’t rise at all and the buns were dense and small. Not happy! Don’t try it, people!
trisha commented on Dec 07 11 at 3:30 pm100% agree with all the comments of a chewy, dense roll turning out. neither dough rise was successful- i think if they had been the rolls would have been more like the photo. here is some troubleshooting info from king arthur’s site–
http://www.kingarthurflour.com/tips/bread-troubleshooting.html
IF i ever get crazy and attempt a yeast dough again.
Melanie commented on Jan 02 12 at 6:11 pmI have mine raising and was worried that they would be tough, so I also started a second batch….. then I get on here again while they are rising and start reading the posts AFTER I made them (just going off the photos) and I think I am in for some tough rolls. :( I will let you know.
Chrystal commented on Jan 22 12 at 5:39 pmOriginal recipe calls for INSTANT yeast not active as this page suggests… that is why the recipe doesn’t turn out. I mixed it while sick and after I put it in the bowl thought “Why on earth wasn’t the yeast proofed?” This method of bread making will only work if you are using instant/rapid rise yeast.
Kristen commented on Feb 26 12 at 11:18 amThose look delicious!
Bonny commented on Mar 19 12 at 10:08 amJust made this and YES you need instant yeast. For first time rolls, they came out pretty good. Not chewy but pretty thick, hearty, and buttery.
Jennifer commented on Apr 07 12 at 3:10 amChewy, heavy rolls are probably due to too much flour. Flour compresses in the bag and in the container, so scooping a cup of flour out of your container is probably more than a recipe cup of flour. Weigh the flour – 4 oz to every cup.
Potato flour holds moisture and using dry milk rather than wet milk will add height and lightness.
Polyvorina commented on May 09 12 at 11:03 amThese were great! Even for a first-time bread maker like me. Thanks for sharing the recipe!
Venieca commented on May 18 12 at 8:57 pmohhh those look like the same buns that the Golden Coral makes. Gotta make them.
Belinda ferrell commented on May 18 12 at 9:30 pmyou need to make sure you are using unbleached all purpose flour. not self rising and don’t over mix
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