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

READY IN: 2hrs 55mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Spray two round 8-inch baking pans with cooking spray (preferable a dark metal pan).
  • Melt 1/3 cup butter then mix in 1 teaspoon garlic powder until well combined.
  • Drizzle enough melted butter/garlic mixture to lightly cover the bottom of the pan; set the remaining butter/garlic mixture aside to use later.
  • Attach the kneader blade to the heavy duty stand mixer.
  • 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).
  • 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.
  • 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).
  • 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).
  • Punch down the dough then divide into 10 even pieces then shape into balls.
  • Place 5 balls in each pan (4 around the edges and 1 in the middle).
  • 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.
  • Using your hands turn the balls to coat in the butter mixture.
  • For even more garlic flavor pinch a small amount of garlic powder between your fingers then sprinkle over the top of each dough ball.
  • Cover with a light clean tea towel and allow to rise for about 30 minutes or until almost doubled in size.
  • Bake in a preheated 375 degree F oven for about 25 minutes or until golden brown.
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