Friday, December 9, 2011

Buttery Pull Apart Buns

While still on the topic of breads, since I had already posted a sweet dessert/breakfast bread ,I thought I could talk about the buttery pull apart buns that I baked recently.Its nice when you prepare the bread dough the previous evening and right next day you enjoy the buttery buns warm from the oven,especially my daughter who loves to eat her bread warm and fresh!  These are golden pull apart buns which I had adapted from King Arthur Flour and they turned out excellent and as I had mentioned were over within an hour. As usual, I had halved the recipe

Ingredients:
All Purpose Flour: 3.5 cups
Instant Yeast: 2 tsp
Instant Potato Flakes: 4 tbsp
Dry Milk Powder:3 tbsp
Sugar: 2 tbsp
Salt: 1.5 tsp

Soft Unsalted Butter: 4 tbsp
Warm Water: 2/3 cup
Lukewarm Milk: 1/2 cup

Topping: Melted Butter: 2 tbsp +

Preparation:
Combine all the  ingredients dry first and then butter,water and milk and mix well to form a rough sticky dough. 

Turn it out onto a floured surface and knead well for about 7-8 minutes till you get a soft smooth dough which might still be sticky. 

Shape the dough into a ball and keep covered in a greased container turning once to get coated and let it rise until doubled or for about 1-2 hours.

Divide the dough into equal sized pieces -diving first into half and each half into fours till you get even no: of pieces -16 as per the recipe though it also depends on the size. 

Shape each piece into a smooth ball and place on a lightly greased baking sheet with enough space between them for rising. Cover the sheets with a plastic wrap and let them rise for about 1 -2 hours until they are puffy and start crowing each other.

Uncover the pans and bake in a preheated oven at 350F for about 22-24 minutes until the tops are golden brown and the edges spring back when you touch it. 

Remove the buns from the oven and brush with the melted butter. After 5-10 minutes, turn them out onto the wire rack to cool completely or till consumption.



Delicious buttery buns that can be had for breakfast or with soup or even as a snack warm from the oven.They are very mildly crusty (atleast when compared to regular dinner rolls /pav rolls) with a softer buttery crumb. Heavenly and filling and very comforting. The crumb was a bit denser I felt as there were no big air holes or the spongy texture that is usually associated with dinner rolls. I felt they were a bit on the heavier side compared to fluffy light dinner rolls.It could be because potato flour and milk were used in the dough.

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