Old-fashioned Pull-apart Buns

Nothing like these classic Old-fashioned Pull-apart Buns. Best served warm with a little butter... or a lot!
Photo by Alyssa D.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

buns

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

servings

Ingredients

  • 3 1/2

    cups unbleached all-purpose flour

  • 2

    teaspoon active dry yeast

  • 3

    tablespoons nonfat dry milk

  • 2

    tablespoons sugar

  • 1 1/2

    teaspoons salt

  • 1/4

    cup butter, softened

  • 2/3

    cup lukewarm water

  • 1/2

    cup lukewarm milk

  • Melted butter, for brushing on top

Directions

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.

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