Maple Pull-Apart Buns

Maple Pull-Apart Buns

Maple Pull-Apart Buns

Sweet, sticky maple is the ultimate coating for these soft pull-apart buns made with our dinner roll mix. Serve them warm for a comforting breakfast or midmorning treat.

Dough
  1. 1 box Soft White Dinner Rolls mix
  2. 1 cup (8 ounces) warm water
  3. 2 tablespoons (1 ounce) soft butter
  4. 2 tablespoons (5/8 ounce) maple sugar
  5. 1 package yeast (included)
Glaze
  1. 2 tablespoons (1 ounce) butter
  2. 1/2 cup (2 3/4 ounces) maple sugar or 1/3 cup (2 1/2 ounces) brown sugar
  3. 1/4 cup (3 ounces) maple syrup
Instructions
  1. To make the dough: Combine the mix with the other ingredients, and mix and knead until smooth, adding additional water or flour as needed to make a very soft dough. Allow the dough to rise, covered, for 1 1/2 hours.
  2. To make the glaze: Heat all the ingredients together in a small saucepan set over medium heat or in the microwave, stirring until smooth; the butter will have melted, and the sugar dissolved.
  3. Transfer the dough to a lightly greased work surface and divide it into 48 pieces; don't worry about making them completely even.
  4. Reheat the glaze (if it's thickened), then dip each piece of dough into the glaze. Transfer the glaze-coated pieces to the wells of a lightly greased hamburger bun pan; you'll fit eight pieces into each well.
  5. Cover the buns, and allow them to rise for 45 to 60 minutes, or until almost doubled.
  6. Towards the end of the rise, preheat the oven to 350°F.
  7. Bake the buns for 20 to 25 minutes, until golden and the glaze is bubbling; a digital thermometer inserted into the center of a bun should read at least 190°F.
  8. Allow the buns to cool in the pan for 5 to 10 minutes, then turn them out and serve warm.
  9. Store leftover buns wrapped in plastic for 2 to 3 days; rewarm in a 250°F oven before serving.
  10. Yield: 6 buns