Freshly baked delights from the old world! Old World Pull-Apart Buns are the very definition of buttery, pillowy rolls, the kind you can imagine piled high next to creamy soups or home-grilled steak dinners. Brushed with even more butter (always a good idea), Old World Pull-Apart Buns might just distract you from finishing the main course. Thank goodness they make enough for everyone. Who knew pull-apart rolls could bring people together?
Ingredients• 3 1/2 cups unbleached all-purpose flour • 2 teaspoons active dry yeast • 3 tablespoons nonfat dry milk • 2 tablespoons sugar • 1 1/2 teaspoons salt • 1/4 cup butter, softened, plus more, melted, for brushing on top • 2/3 cup water, lukewarm • 1/2 cup milk, lukewarm
In a large bowl, combine the flour, yeast, dry milk, sugar, salt, softened butter, water, and milk. Stir until you have a soft dough.
Knead the dough using your hands, a stand mixer, or a bread machine on the dough cycle, until the dough is soft and smooth.
Oil a bowl.
Set the dough in the oiled bowl.
Cover the bowl with a clean tea towel and let it rise until it's doubled in size, about 1 hour.
Gently deflate the dough by knocking it down with your hands.
Lightly flour a work surface.
Turn the dough out onto the prepared surface.
Divide the dough into 16 equal pieces.
Round each piece into a smooth ball.
Lightly grease two 8-inch or 9-inch cake pans.
Arrange 8 buns in each pan.
Cover the pans and allow the buns to rise until they're crowded against each other and puffy, about 1 hour.
Preheat the oven to 350 degrees F.
Uncover the buns.
Bake until golden brown on top and until the edges of the center bun in each pan spring back lightly when touched, about 20-24 minutes.
Transfer the buns from the oven.
Brush lightly with the melted butter.