Comments on: The one thing I HAVE to bake every Thanksgiving: pull-apart butter buns http://blog.kingarthurflour.com/2009/11/12/the-one-thing-i-have-to-bake-every-thanksgiving-pull-apart-butter-buns/ Step-by-step recipes and baking tips from America's oldest flour company: King Arthur Flour Mon, 13 Feb 2012 22:12:57 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: chickpad http://blog.kingarthurflour.com/2009/11/12/the-one-thing-i-have-to-bake-every-thanksgiving-pull-apart-butter-buns/comment-page-3/#comment-64676 chickpad Tue, 27 Dec 2011 16:48:45 +0000 http://blog.kingarthurflour.com/2009/11/12/the-one-thing-i-have-to-bake-every-thanksgiving-pull-apart-butter-buns/#comment-64676 Made these for dinner after Christmas and they were heavy as lead, not fluffy at all. Tasted good but were like little bowling balls. Also, the bottoms of the rolls were hard. Followed the recipe exactly; can't imagine what happened. Any ideas? <strong>Chickpad, call our bakers' hotline, 802-649-3717; they can talk you through this and ensure your success next time. PJH</strong> Made these for dinner after Christmas and they were heavy as lead, not fluffy at all. Tasted good but were like little bowling balls. Also, the bottoms of the rolls were hard. Followed the recipe exactly; can’t imagine what happened. Any ideas?

Chickpad, call our bakers’ hotline, 802-649-3717; they can talk you through this and ensure your success next time. PJH

]]> By: castadiva1 http://blog.kingarthurflour.com/2009/11/12/the-one-thing-i-have-to-bake-every-thanksgiving-pull-apart-butter-buns/comment-page-3/#comment-64376 castadiva1 Sun, 18 Dec 2011 12:17:42 +0000 http://blog.kingarthurflour.com/2009/11/12/the-one-thing-i-have-to-bake-every-thanksgiving-pull-apart-butter-buns/#comment-64376 Please define a lightly greased work surface and what do you use to grease it? Also, what is the temperature of a lukewarm liquid? Thanks <b>You may use some vegetable oil or vegetable (or canola) spray to lightly grease your surface. Do not use so much that you have a substantial coating of grease. It should be only a thin coating. Luke warm will be about 105 degrees. Elisabeth</b><b> </b> Please define a lightly greased work surface and what do you use to grease it? Also, what is the temperature of a lukewarm liquid? Thanks
You may use some vegetable oil or vegetable (or canola) spray to lightly grease your surface. Do not use so much that you have a substantial coating of grease. It should be only a thin coating. Luke warm will be about 105 degrees. Elisabeth

]]> By: Reggietan http://blog.kingarthurflour.com/2009/11/12/the-one-thing-i-have-to-bake-every-thanksgiving-pull-apart-butter-buns/comment-page-3/#comment-64230 Reggietan Tue, 13 Dec 2011 20:53:37 +0000 http://blog.kingarthurflour.com/2009/11/12/the-one-thing-i-have-to-bake-every-thanksgiving-pull-apart-butter-buns/#comment-64230 The picture of the buns with butter won me over and I attempted to make this recipe BUT the buns turn out to be pretty hard..The base on the bun was hard and I was wondering if it is because of the way I rolled them? I know it's being mentioned that rolling the buns is easy but for a newbie like me, it was pretty hard for me to fathom. I had all the ingredients and I know that I measured them accurately.. Can you advise where did I go wrong? <strong>Sounds like maybe you baked them a bit too long, or in too hot an oven, or on a lower shelf in the oven? Perhaps in a dark pan? To keep those bottoms soft next time, set the cake pan on a baking sheet; this double insulation helps keep the bottom crust soft. Also, bake in the upper half/third of the oven, not towards the bottom; I'm sure both of these steps will help. And, take them out when they're a light-to-medium golden brown, not dark; err on the side of a bit soft, rather than too hard. Good luck - I know you can make these successfully! PJH</strong> The picture of the buns with butter won me over and I attempted to make this recipe BUT the buns turn out to be pretty hard..The base on the bun was hard and I was wondering if it is because of the way I rolled them? I know it’s being mentioned that rolling the buns is easy but for a newbie like me, it was pretty hard for me to fathom. I had all the ingredients and I know that I measured them accurately.. Can you advise where did I go wrong?

Sounds like maybe you baked them a bit too long, or in too hot an oven, or on a lower shelf in the oven? Perhaps in a dark pan? To keep those bottoms soft next time, set the cake pan on a baking sheet; this double insulation helps keep the bottom crust soft. Also, bake in the upper half/third of the oven, not towards the bottom; I’m sure both of these steps will help. And, take them out when they’re a light-to-medium golden brown, not dark; err on the side of a bit soft, rather than too hard. Good luck – I know you can make these successfully! PJH

]]> By: Kim http://blog.kingarthurflour.com/2009/11/12/the-one-thing-i-have-to-bake-every-thanksgiving-pull-apart-butter-buns/comment-page-3/#comment-63330 Kim Tue, 22 Nov 2011 00:23:46 +0000 http://blog.kingarthurflour.com/2009/11/12/the-one-thing-i-have-to-bake-every-thanksgiving-pull-apart-butter-buns/#comment-63330 This will be my first time trying to make bread and I want to try to make the Golden Pull-Apart Butter Buns! None of my local stores carry "Instant Yeast," but they do have "Dry Active Yeast." Can I substitute the "Dry Active Yeast" for the "Instant Yeast?" If so, how? <strong>Absolutely, Kim - use the same amount of active dry, mixing it right in with the other ingredients. No need to dissolve first. It'll start more slowly than instant, so you'll probably have to extend your rising times; but by the final rise, it should have caught up. Enjoy! PJH</strong> This will be my first time trying to make bread and I want to try to make the Golden Pull-Apart Butter Buns! None of my local stores carry “Instant Yeast,” but they do have “Dry Active Yeast.” Can I substitute the “Dry Active Yeast” for the “Instant Yeast?” If so, how?

Absolutely, Kim – use the same amount of active dry, mixing it right in with the other ingredients. No need to dissolve first. It’ll start more slowly than instant, so you’ll probably have to extend your rising times; but by the final rise, it should have caught up. Enjoy! PJH

]]> By: Brittany http://blog.kingarthurflour.com/2009/11/12/the-one-thing-i-have-to-bake-every-thanksgiving-pull-apart-butter-buns/comment-page-3/#comment-63246 Brittany Sun, 20 Nov 2011 14:54:24 +0000 http://blog.kingarthurflour.com/2009/11/12/the-one-thing-i-have-to-bake-every-thanksgiving-pull-apart-butter-buns/#comment-63246 Made these and LOVED them. They are perfect. I've been looking for a good roll recipe forever and haven't ever found one that was "the one." I love these, though. They will be our Thanksgiving rolls! Made these and LOVED them. They are perfect. I’ve been looking for a good roll recipe forever and haven’t ever found one that was “the one.” I love these, though. They will be our Thanksgiving rolls!

]]> By: Ruhina http://blog.kingarthurflour.com/2009/11/12/the-one-thing-i-have-to-bake-every-thanksgiving-pull-apart-butter-buns/comment-page-3/#comment-54848 Ruhina Mon, 10 Jan 2011 04:07:24 +0000 http://blog.kingarthurflour.com/2009/11/12/the-one-thing-i-have-to-bake-every-thanksgiving-pull-apart-butter-buns/#comment-54848 These buns are a family favourite. Thank you for this recipe. Only, I'll be shifting from the UAE and where I'm going, I doubt I'll find potato flour or flakes. Could these be made with boiled, mashed potatoes as well? If yes, what would the ratio be? Please do tell. Thanks a ton :) <strong>Don't know the ratio for mashed potatoes, exactly -</strong> I'd start by using 1/2 cup mashed potatoes and cutting the liquid back by about 1/4 cup - see what happens. You can always adjust the dough consistency on the fly. Good luck - PJH These buns are a family favourite. Thank you for this recipe. Only, I’ll be shifting from the UAE and where I’m going, I doubt I’ll find potato flour or flakes. Could these be made with boiled, mashed potatoes as well? If yes, what would the ratio be? Please do tell. Thanks a ton :)

Don’t know the ratio for mashed potatoes, exactly - I’d start by using 1/2 cup mashed potatoes and cutting the liquid back by about 1/4 cup – see what happens. You can always adjust the dough consistency on the fly. Good luck – PJH

]]> By: mjimd55 http://blog.kingarthurflour.com/2009/11/12/the-one-thing-i-have-to-bake-every-thanksgiving-pull-apart-butter-buns/comment-page-3/#comment-53112 mjimd55 Fri, 26 Nov 2010 15:29:28 +0000 http://blog.kingarthurflour.com/2009/11/12/the-one-thing-i-have-to-bake-every-thanksgiving-pull-apart-butter-buns/#comment-53112 I made these for Thanksgiving and they went like "hotcakes." Mine didn't look as nice as yours, that I can deal with, but they weren't "Yeasty", read light. What is the texture suppose to be like? Thanks, wheat rolls are next. <strong>These rolls are more "tender" than "light". If you think they were too "heavy", they may have had a little too much flour. You might want to review our method for measuring: http://www.kingarthurflour.com/recipe/measuring-flour.html Frank @ KAF.</strong> I made these for Thanksgiving and they went like “hotcakes.” Mine didn’t look as nice as yours, that I can deal with, but they weren’t “Yeasty”, read light. What is the texture suppose to be like? Thanks, wheat rolls are next.

These rolls are more “tender” than “light”. If you think they were too “heavy”, they may have had a little too much flour. You might want to review our method for measuring: http://www.kingarthurflour.com/recipe/measuring-flour.html Frank @ KAF.

]]> By: vanessabryce796 http://blog.kingarthurflour.com/2009/11/12/the-one-thing-i-have-to-bake-every-thanksgiving-pull-apart-butter-buns/comment-page-3/#comment-52838 vanessabryce796 Fri, 19 Nov 2010 22:37:25 +0000 http://blog.kingarthurflour.com/2009/11/12/the-one-thing-i-have-to-bake-every-thanksgiving-pull-apart-butter-buns/#comment-52838 I just made these and all I can say is absolutely beautiful and delicious! I can't believe how buxom they really are after rising...gorgeous! Tastes delicious too! I used the 1/4 cup instant potato flakes instead of potato flour and used disposable 9x13 cake pans. <strong>Keep 'em in mind for Thanksgiving, Vanessa... Glad you liked them! PJH</strong> I just made these and all I can say is absolutely beautiful and delicious! I can’t believe how buxom they really are after rising…gorgeous! Tastes delicious too! I used the 1/4 cup instant potato flakes instead of potato flour and used disposable 9×13 cake pans.

Keep ‘em in mind for Thanksgiving, Vanessa… Glad you liked them! PJH

]]> By: ogoshi http://blog.kingarthurflour.com/2009/11/12/the-one-thing-i-have-to-bake-every-thanksgiving-pull-apart-butter-buns/comment-page-3/#comment-52602 ogoshi Sat, 13 Nov 2010 16:08:52 +0000 http://blog.kingarthurflour.com/2009/11/12/the-one-thing-i-have-to-bake-every-thanksgiving-pull-apart-butter-buns/#comment-52602 and.... will these keep for a few hours? <strong>If you desire hot rolls, reheat them in the oven just before serving. Irene @ KAF</strong> and…. will these keep for a few hours?

If you desire hot rolls, reheat them in the oven just before serving. Irene @ KAF

]]> By: ogoshi http://blog.kingarthurflour.com/2009/11/12/the-one-thing-i-have-to-bake-every-thanksgiving-pull-apart-butter-buns/comment-page-3/#comment-52600 ogoshi Sat, 13 Nov 2010 16:05:03 +0000 http://blog.kingarthurflour.com/2009/11/12/the-one-thing-i-have-to-bake-every-thanksgiving-pull-apart-butter-buns/#comment-52600 what if i don't have king arthur flour? will these buns work? also, is skim milk powder the right thing to use? just wondering! <strong>Your ingredients should work just fine. Look for a soft, supple dough that when pressed feels like you are pushing on your cheek with your index finger. Happy Baking! Irene @ KAF</strong> what if i don’t have king arthur flour? will these buns work? also, is skim milk powder the right thing to use? just wondering!

Your ingredients should work just fine. Look for a soft, supple dough that when pressed feels like you are pushing on your cheek with your index finger. Happy Baking! Irene @ KAF

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