Golden Pull-Apart Butter Buns
3 1/2cups flour
2 tsp instant yeast
2 Tbsp potato flour or 1/4 cup instant potato flakes
3 Tbsp nonfat dry milk
2 Tbsp sugar
1 1/2 tsp salt
4 Tbsp butter, softened
2/3 cup lukewarm water
1/2 cup lukewarm milk
2 Tbsp melted butter
Combine all 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 dough in a lightly greased bowl (an 8 cup measure works well). Cover and allow the dough to rise for 60 to 90 minutes, until it is doubled in bulk.
Gently deflate the dough, and transfer to to a lightly greased work surface.
Divide the dough into 16 equal pieces by dividing into half, then in quarters, etc. Round each piece into a smooth ball.
Lightly grease two 8" round cake pans. Space 8 buns in each pan.
Cover the pans; allow the buns to rise till they're crowded against one and other and quite puffy, about 60 to 90 minutes. Towards the end of the rising time, preheat the oven t 350 degrees 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 degrees 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.
Pairs Well With
This is a delicious soft, buttery dinner roll. Baking them in two 8" round pans results in soft-sided pull apart buns. I love that all of the ingredients go into the bowl at once.