Kittencal's Soft and Tender Pull-Apart Garlic Rolls/Buns

Submitted by Kittencalrecipezazz

"if you are a garlic-lover then you will love these tender soft homemade buns, I suggest for U.S. members to use 2-1/2 cups bread flour or can use half bread and all-purpose flour, for Canadian members you may use 2-1/2 cups all-purpose flour, make certain that your egg is at room temperature you may speed up the process by placing the cold egg in a small bowl of fairly warm water (not hot) for about 15 minutes --- these are at their best when eaten warm out of the oven :)"

 

• Ready In: 2hrs 55mins
• Ingredients: 12
• Serves: 10

ingredients

• 1⁄3 cup butter, melted (can use a little more butter)
• 1 teaspoon garlic powder (more for sprinkling on top of buns if desired)

• DOUGH

• 1⁄2 cup warm water
• 1 teaspoon sugar
• 1 (1/4 ounce) package dry yeast (2-1/4 teaspoons)
• 2 1⁄2 cups all-purpose flour (more if needed)
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 teaspoon garlic powder (can use 1-1/4 teaspoons)
• 1⁄2 cup warm milk (not hot, and not scalded)
• 2 tablespoons shortening, room temperature
• 1 large egg (room temperature)

directions

1. Spray two round 8-inch baking pans with cooking spray (preferable a dark metal pan).
2. Melt 1/3 cup butter then mix in 1 teaspoon garlic powder until well combined.
3. Drizzle enough melted butter/garlic mixture to lightly cover the bottom of the pan; set the remaining butter/garlic mixture aside to use later.
4. Attach the kneader blade to the heavy duty stand mixer.
5. In a small bowl or cup proof the yeast with 1 teaspoon sugar in 1/2 cup warm water for about 8-10 minutes or until foamy (if the yeast does not foam discard and start again).
6. In the stainless steel mixing bowl from a heavy duty stand mixer combine 2-1/2 cups flour with 1 tablespoon sugar, salt and 1 to 1-1/4 teaspoons garlic powder, warm milk, soft shortening and egg.
7. After the yeast has been proofed pour into the bowl then start mixing/kneading adding in a little more flour if needed to create a soft smooth dough (kneading time should take about 7-8 minutes).
8. Remove to a greased bowl; cover and allow the dough to rise until doubled in size (about 1 to 1-1/2 hours, rising time will vary depending on the temperature of your kitchen and also dough with added egg will take longer to rise).
9. Punch down the dough then divide into 10 even pieces then shape into balls.
10. Place 5 balls in each pan (4 around the edges and 1 in the middle).
11. Stir the reserved melted butter/garlic mixture once again before using as the garlic powder may have settled on the bottom, the lightly drizzle on top of each bun.
12. Using your hands turn the balls to coat in the butter mixture.
13. For even more garlic flavor pinch a small amount of garlic powder between your fingers then sprinkle over the top of each dough ball.
14. Cover with a light clean tea towel and allow to rise for about 30 minutes or until almost doubled in size.
15. Bake in a preheated 375 degree F oven for about 25 minutes or until golden brown.

Reviews

[Marie Nixon]

I made the dough in my bread machine. Did not need to add additional water or flour to the mix. It was the perfect texture. Great garlic flavor. I added chopped parsley to the garlic butter that was brushed over the top of the rolls when they came out of the oven. Gave the rolls a nice color.

 

[Stepmc10]

I was hesitant to add more garlic on each roll before baking but totally could have. They turned out beautifully. We loved them and will make them again. I also used my bread machine for the kneading.

 

[enigma535]

These are definitely for the garlic lover. Very easy to make, I forgot to lay an egg out from the fridge so ran out to the coop and waited to get a really fresh one:) My husband commented on the texture of the inside and crustiness of the outside. Definitely make these again. I may double the recipe, we barely had enough for dinner. (Sampled before we ate!)

 

[No Destination]

Loved them! They were the best part of the meal!

 

[Chef Ess the Great]

Wow, these are quite delicious! I had to add a lot more flour, though. I wish there was a way to avoid the butter and garlic mixture burning in the bottom of the cake pans. These were still yummilicious. Thanks, Kittencal!