Cook's Hideout: Golden Pull-apart Butter buns

December 05, 2014

Golden Pull-apart Butter buns

Bake-a-thon 2014: Day 3
Bake of the Day: Dinner Rolls
I love to bake and I'm always looking for opportunities to bake new recipes. I volunteered to bake something for our Thanksgiving potluck and bookmarked a new bread recipe but I couldn't buy one of the ingredients on time to make that bread. So I decided to bake these simple dinner rolls instead. They were a super hit at the party.
Golden Pull-apart Butter buns
Recipe is from King Arthur flour and these dinner rolls are soft and fluffy. I replaced some of the all-purpose flour with whole wheat flour and they were still so fluffy and delicious. Adding too much whole wheat flour might make these buns too dense, so make sure not to over-do with the whole wheat flour.
Golden Pull-apart Butter buns
The addition of potato flour and dry milk powder makes these rolls super soft and delicious. But the potato flour can be easily replaced with instant mashed potato flakes. Nonfat dry milk powder is easily available in any grocery store.
Golden Pull-apart Butter buns
These dinner rolls are perfect side to any meal, but they are also great split with some butter and jam. My son eats them with a little bit of Nutella :-)
Golden Pull-apart Butter buns
Recipe adapted from here.
Ingredients: Makes 16 rolls
All purpose Flour - 2½cups
Whole wheat flour - 1cup (or use 3½cups of all purpose flour)
Potato Flour - 2tbsp (or use ¼cup instant mashed potatoes)
Dry Milk powder - 3tbsp (nonfat instant milk powder works just fine)
Instant Yeast - 2tsp
Sugar - 2tbsp
Salt - 1½tsp
Luke warm water - ⅔cup
Luke warm Milk - ½cup
Unsalted Butter - 4tbsp, softened (plus more for brushing on the buns)

  • Combine all the ingredients in a large mixing bowl or the bowl of a stand mixer. Mix and knead to make a soft, smooth dough.
  • Place the dough in a lightly greased container. Cover and allow the dough to rise for 60~90 minutes, until it's just about double in volume.
  • Gently deflate the dough and transfer to a lightly greased work surface.
  • Divide the dough into 16 equal pieces. Round each piece into a smooth ball.
  • Lightly grease 2 8" round baking pans. Arrange the buns evenly in each pan.
  • Cover the pan and allow the buns to rise for another 60~90 minutes or until they're crowded against each other and are quite puffy.
  • Preheat the oven to 350°F towards the end of the rising time.
  • Uncover the buns and bake them for 22~24 minutes, or until they are golden brown on top. An instant read thermometer inserted into the middle of the center bun should register at least 190°F.
  • Remove the buns from the oven and brush them with melted butter. After couple of minutes, turn them out of the pan onto a cooling rack.
  • Serve warm. Cool the leftovers and store them wrapped tightly at room temperature.
Golden Pull-apart Butter buns
Linking this to this year's Bake-a-thon event.
Bake-a-thon 2014


  1. I have eyed this recipe on the KA website but haven't tried it yet. Not surprised they were a hit at your party, they look delicious.

  2. Looks yum pavani!! Adding mashed potatoes gives amazing texture to the bread!!! I too would love it with some Nutella! !!

  3. How soft they are, fantastic buns..

  4. Rolls turned out perfect. I should also checkout King Arthur flour recipes. You bake amazing bakes from their site.

  5. Bookmarked Pavani, your buns are looking so delicious!..

  6. they look so soft and airy - perfect dinner rolls

  7. The buns look so soft Pavani!!Lovely pics...

  8. The buns look so soft. I have bookmarked some from KA. Must try them now


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