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Pull Apart Butter Buns-King Arthur Flour Recipe

   
 

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     Pull Apart Butter Buns-King Arthur Flour

Category   Desserts - Breads
Sub Category   None

Ingredients
3 1/2 cups King Arthur Unbleached All-Purpose Flour
2 teaspoons instant yeast
2 tablespoons potato flour or 1/4 cup instant potato flakes
3 tablespoons Baker’s Special Dry Milk or nonfat dry milk
2 tablespoons sugar
1 1/2 teaspoons salt
4 tablespoons soft butter
2/3 cup lukewarm water
1/2 cup lukewarm milk
 

Instructions
In electric mixer- Mix everything together to make a rough dough …then knead for about 7 minutes at medium speed, till relatively smooth, but still rather sticky. Gather the dough into a ball, and put it in a greased container to rise. Let the dough rise till it’s doubled; this’ll probably take 60 to 90 minutes. Once the dough is risen, gently deflate it. You’re going to divide it into 16 pieces, which you can easily do simply by dividing it in half, then in half again, etc. You can eyeball the process.
Continue along the same lines till you’ve made 16 pieces of dough. Next, shape each piece into a ball. Let’s do one at a time. First, flatten the piece of dough a bit by pulling on the edges, smoothing its top. Turn it over, and gather the underside into a knot; this smoothes the top side further.
Knot-side down, gently roll the dough in circles beneath your curled fingers. No need to put pressure on it; just imagine the way you roll dice, cupping them in your hands and shaking. Same idea; the ball of dough will move freely under your hands. Lightly grease two 8” round cake pans, spacing eight balls in each. Can you use 9” round cake pans, or a 9” x 13” pan? Sure; the buns just won’t nestle together as closely, so their sides will be a bit more baked. And they’ll be a bit shorter in stature. Cover the pans, and allow the buns to rise till they’re crowded against one another and quite puffy, about 60 to 90 minutes. Towards the end of the rising time, preheat the oven to 350°F. Bake the buns for 22 to 24 minutes…


Originally Submitted
11/28/2009





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