July 27, 2011

Golden Pull-Apart Butter Buns

I've been in California for the last month thoroughly enjoying myself with a couple of angels.
Kayla (5) and Emily (15 months)
Emily likes to do everything herself...
... which, of course, includes feeding herself!
And she *loves* books. If I read Yellow and Yummy once, I read it 1,000 times! I'd no sooner finish a book and she'd sign "more".
Kayla loves to be in the kitchen. Here she's making cinnamon rolls. We also made Snickerdoodles, Chocolate Chip Cookies and French Bread.
She was good at cleaning up in the kitchen, too ;)
And when she's not busy in the kitchen or with riding her bike (without training wheels, thankyouverymuch), she loves to dress up and be pretty.
And I can't forget to post a picture of my wonderful daughter and son-in-law, Cameo & Justin. They put up with me for 31 days and I came out with nary a scratch! This picture was taken at Lower Yosemite Falls. We met my nieces and nephew there and took a 3 hour bike ride along many of the trails at Yosemite. So pretty!
And this is Wrigley. He's a good boy. Every time I went to the pantry, he'd follow me, because he knows that Gramma's are good at handing out treats.
Yes... yes, I do have a recipe for you today. For anything bread, I find myself headed to the King Arthur Flour website. They have lots of recipe tutorials and an active blog where they actually answer comments and give baking advice to people who visit their site with questions. You can also choose to view their recipes by volume or weight. I find myself liking to bake bread by weight these days.
I liked these buns... they were soft and tender on the inside with buttery goodness on the top. Perfect for a dinner roll or sliders. A recipe makes 16 rolls, so you could double the recipe for Thanksgiving dinner and have mini-turkey sandwiches for leftovers!


Golden Pull-Apart Butter Buns from King Arthur Flour

3-1/2 cups King Arthur Unbleached All-Purpose Flour
2 tsp instant yeast
2 T potato flour of ¼ cup instant potato flakes
3 T Baker’s Special Dry Milk or nonfat dry milk
2 T sugar
1-1/2 tsp salt
4 T soft butter
2/3 cup lukewarm water
½ cup lukewarm water

2 T melted butter

1) Combine all of the dough ingredients in a large bowl, and mix and knead — using your hands, a stand mixer, or a bread machine set on the dough cycle — to make a soft, smooth dough.
2) Place the dough in a lightly greased container — an 8-cup measure works well here — and allow the dough to rise for 60 to 90 minutes, until it's just about doubled in bulk.
3) Gently deflate the dough, and transfer it to a lightly greased work surface.
4) Divide the dough into 16 equal pieces, by dividing in half, then in halves again, etc. Round each piece into a smooth ball.
5) Lightly grease two 8" round cake pans. Space 8 buns in each pan. 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.
6) 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.
7) Uncover the buns, and bake them for 22 to 24 minutes, until they're golden brown on top and the edges of the center bun spring back lightly when you touch it. An instant-read thermometer inserted into the middle of the center bun should register at least 190°F.
8) Remove the buns from the oven, and brush with the melted butter. After a couple of minutes, turn them out of the pan onto a cooling rack.
9) Serve warm. Store leftovers well-wrapped, at room temperature.
Yield: 16 buns.


  1. Sweet girls, Gramma, and Wrigley....what a heart bender. Glad you had a good trip, but it really is time to get back to blogging. You have been missed!!!

  2. O.K., these blue-eyed darlings are a good excuse for you having been awol from blogland for so long. Welcome back with such a delicious recipe.


  3. Love every single photo! Wondered where you had been. Welcome back.

  4. Aren't Grandchildren the best? Yours are so beautiful. You take wonderful photos of them. I have not been that brave to stay with son and dil for 31 days!!! I don't know why not, other than my other half gets to missing me so much, I have to come home! They treat me like a queen when I go visit them. Kat from the Compund

  5. This was just wonderful! It tells me so much about you. Fan for life!Then... you mention KAF. Employee Owner. :)

  6. Those are the cutest girls! And Emily? books? you go girl! ha haha...
    and Your buns look good too!

  7. Aw, that sounds like a great trip! Such beautiful pictures...and those buns...perfect!

  8. So I somehow missed this wonderful post! Those girls are adorable - how lucky you got to spend so much time with them. I love, love, love my grandson and he always asks if we can bake when we get together. (My mixer was my first kitchen tool he fell in love with.) Fabulous post!

  9. Sounds like you had a great time! The kids are so cute & apparently helpful & active!

    Now...you had me at buttery goodness :-) I love bread!

  10. Mmm - these rolls look delicious! Similar to the kind my Grandma always makes around Thanksgiving... I'll bet they will be just as wonderful! :)


  11. These are my all-time favorite, thanks for posting them!
    Lovely girls, Anne.


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