*Old Fashioned Pull-Aparts*
Makes 16 buns
Soft and fluffy inside with a golden crust. In short, the perfect dinner roll. 3 1/2 cups strong bread flour (490g) 2 tsp active dried yeast 3 TBS dry milk powder 2 TBS sugar 1 1/2tsp salt 4 TBS softened butter 2/3 cup of lukewarm water (156ml) 1/2 cup lukewarm milk (18ml) melted butter to brush on top Stir together all of the dry ingredients in a bowl. Drop in the butter and the water and milk. Stir together until you have a soft dough. Knead, using your hands or a stand mixer, or a bread machine set on the dough cycle, until you have a soft, smooth dough. Place into an oiled bowl, cover with a tea towel and set aside in a warm place to rise for at least an hour, until double in bulk. Punch the dough down gently and then transfer to a lightly floured work surface. Divide the dough by cutting in half and then dividing again and again until you have 16 equally sized pieces. Shape each into a round smooth ball. Lightly butter a 9 by 15 inch pan,or two round 8 or 9 inch cake tins. Arrange the balls in the long tin, or place 8 into each of the smaller round tins. Cover again and set in a warm place to rise for at least another hour, until they are crowded against each other and quite puffed. Preheat the oven to 180*C/350*F/ gas mark 4. Uncover the buns and bake for 22 to 24 minutes, until golden brown on top and the edges of the centre bun spring back when lightly touched. Remove from the oven and brush with melted butter. Serve warm. |
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