Kittencals Soft And Tender Pull Apart Garlic Rollsbuns Recipes

HOMEMADE BUNS

Steps:

• Mix Yeast items and let stand in a large bowl (I like my tupperware thatsa bowl!).
• Knead out until dough is soft and does not stick to your hands.
• Cover and let rise 45 minutes.
• Punch down and let rise 30 minutes.
• Shape into buns and let rise for 2 hours.
• Bake at 375 for 15-17 minutes or until golden brown.

GOLDEN PULL-APART BUTTER BUNS

Steps:

• Combine all of the dough ingredients in a large bowl, and mix and knead - using your hands, a stand mixer, or a bread machine set on the dough cycle - to make a soft, smooth dough.
• Place the dough in a lightly greased container - an 8-cup measure works well here - and allow the dough to rise for 60 to 90 minutes, until it's just about doubled in bulk.
• Gently deflate the dough, and transfer it to a lightly greased work surface.
• Divide the dough into 16 equal pieces, by dividing in half, then in halves again, etc. Round each piece into a smooth ball.
• Lightly grease two 8" round cake pans. Space 8 buns in each pan. Can you use 9" round cake pans, or a 9" x 13" pan? Sure; the buns just won't nestle together as closely, so their sides will be a bit more baked.
• Cover the pans, and allow the buns to rise till they're crowded against one another and quite puffy, about 60 to 90 minutes. Towards the end of the rising time, preheat the oven to 350°F.
• Uncover the buns, and bake them for 22 to 24 minutes, until they're golden brown on top and the edges of the center bun spring back lightly when you touch it. 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 with the melted butter. After a couple of minutes, turn them out of the pan onto a cooling rack.
• Serve warm. Store leftovers well-wrapped, at room temperature.

BOB CHINN'S GARLIC ROLLS

Steps:

• Place garlic cloves in pie pan or small roasting pan.
• Drizzle 2 T olive oil over the garlic cloves and roast in a preheated 400°F oven for 8 to 10 minutes.
• Remove from oven and cool.
• Remove skins, mince roasted garlic and set aside.
• In a small saucepan over low heat, combine remaining olive oil and corn oil; heat until warm but not hot, about 180°F.
• Remove from heat, add reserved garlic and let stand at room temperature for 20 minutes.
• Wrap rolls in aluminum foil and place in a preheated 400°F oven until rolls are crispy on the outside but soft and chewy on the inside, about 8 to 10 minutes.
• Transfer rolls to a colander or strainer set on a baking sheet.
• Pour reserved garlic-oil over the rolls so they are well-coated.
• Transfer rolls to a wax-paper lined basket, sprinkle with salt, oregano and parsley.
• Serve immediately.

GOOEY PULL APART CINNAMON BUNS

Steps:

• Spray a Bundt pan or 10-inch tube pan with baking spray.
• Spread chopped nuts evenly over bottom of pan.
• Place frozen dough balls evenly over walnuts in pan.
• Melt butter in microwave; mix with brown sugar, vanilla pudding mix (NOT INSTANT), cold coffee, and cinnamon.
• Spoon butter mixture over dough balls.
• Cover pan with plastic wrap and let dough balls rise overnight (or several hours) til double in size. NOTE: can refrigerate overnight, but will take an extra couple of hours at room temperature for the dough balls to rise til double!
• Place (room temperature) Bundt pan on a baking sheet in case of overflow while baking ~ bake in a PREHEATED oven at 325 degrees for a dark Bundt pan, or 350 degrees for a shiny pan, for 30-35 minutes.
• Cool in pan for 10 minutes, then invert onto a large plate to catch all the gooey sauce!
• Portions will pull apart into about 14 servings.

KITTENCAL'S SOFT AND TENDER PULL-APART GARLIC ROLLS/BUNS

Steps:

• 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.