Homemade Pull-Apart Buns

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HOMEMADE PULL-APART BUNS
[PRINTABLE RECIPE HERE]


Soft and puffy, these pull-apart buns use10 basic ingredients. This original recipe by MarmeeDear will be one you come back to over and over! Use them as a mini bun for sliders, as dinner rolls, or just pull one off the pan, slather it in butter and gobble it up before you get caught!

EQUIPMENT NEEDED:
Grain Mill (Optional)
Large Kitchen Mixer
Measuring Spoons
Measuring Cups
Half-Sheet Baking Pan (12x17)

This recipe is for a large kitchen mixer with a dough hook powered by at least 450 W.
Yeild is 35 buns. 35 buns fit on one half-sheet baking pan with 7 down and 5 across.

For a BOSCH Kitchen Mixer that will hold a large batch of dough, use double amount of each ingredient for a yeild of 70 buns. Gotta love that BOSCH!

NOTE: If you grind your own whole wheat flour in a kitchen mill-use the finest setting for extra-fine flour. Grind 2 cups Prairie Gold White Wheat Berries or you may simply substitute whole wheat flour purchased from the store. Set aside 2 1/2 cups of whole wheat flour.

NOTE: If you don't have dry milk powder, (it's a staple in my pantry for baking!) you may substitute very warm whole milk for the 2 1/2 cups water in the recipe and omit the milk powder.

NOTE: I have tried this recipe with other oils including olive and coconut oil melted. It doesn't work too well to substitute with anything other than a canola or vegetable oil if you don't use sunflower oil. 

Equip the mixer bowl with a dough hook.

Add to the mixer bowl in this order:
1/3 cup sugar {Double Recipe = 2/3 cup}
1/4 cup real butter, melted {Double Recipe = 1/2 cup}
6 Tablespoons expeller-pressed sunflower oil {Double Recipe = 3/4 cup}
1/3 cup dry milk powder {Double Recipe = 2/3 cup}
2 Tablespoons dough enhancer ({Double Recipe = 4 Tablespoons}
2 teaspoons sea salt {Double Recipe = 4 teaspoons}
2 1/2 cups very warm water (110 degrees) {Double Recipe = 5 cups}
2 1/2 cups whole wheat flour {Double Recipe = 5 cups}
2 heaping Tablespoons dry instant yeast  {Double Recipe = 4 Tablespoons}

Mix on a medium speed just until combined. Add into mixer bowl with mixed ingredients:
1 1/2  cups unbleached all-purpose flour (King Arthur)
1 1/2 to 3 cups unbleached bread flour (King Arthur)

Add in the unbleached flour, 1 cup at a time, until the dough begins to clean from the sides of the mixer bowl. Watch closely to get just enough flour for a soft workable dough. Too much flour will result in a heavy tough dough. You may not need to use all of the bread flour. Allow the mixer to knead the dough for 5 minutes on medium speed. Dough should be soft but stretchy and elastic.


Turn off the mixer after kneading time has completed and cover the mixer bowl.

Allow the dough to rest in the mixer bowl for up to 20 minutes and no longer than 40 minutes. It will puff up during this rest time. Believe me! It will be crawling up and out of the bowl and all over your kitchen if you forget about it!  Deflate dough at the end of the resting time by turning on the mixer briefly.

 

Put 2 Tablespoons of vegetable oil onto a clean counter top. Rub around into a small area and use oiled hands to turn the dough out from the mixer bowl onto the clean surface. Watch as I form small balls of dough by squeezing off equal balls of dough.

One half-sheet will hold 35 balls of dough. Place close together, pat down to flatten, brush with egg wash and allow to rise until puffy - about 35 minutes. 

Bake at 350 degrees in a preheated oven on the middle oven rack for 15-20 minutes or until tops are golden brown. Allow to cool slightly on pan and then lift up the joined buns onto a large cooling rack. 


 

 

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