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Golden Pull-Apart Butter Buns

Author: PJ Hamel

Golden Pull-Apart Butter Buns Recipe

At last! The quintessential soft, buttery dinner roll. Nestled — we might even say "crowded" — into a couple of 8" round pans, the shaped buns rise into one another as they bake. The result? Soft-sided pull-apart buns, ready for melting pats of soft butter.

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At a glance

Prep
Bake
Total
Yield
16 buns
Nutrition information

Ingredients

Choose your measure:

Buns

Topping

  • 2 tablespoons melted butter

Instructions

  1. 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.
  2. Place the dough in a lightly greased container — an 8-cup measure works well here. Cover the container, and allow the dough to rise for 60 to 90 minutes, until it's just about doubled in bulk.
  3. Gently deflate the dough, and transfer it to a lightly greased work surface.
  4. Divide the dough into 16 equal pieces, by dividing in half, then in halves again, etc. Round each piece into a smooth ball.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Serve warm. Store leftovers well-wrapped, at room temperature.

Nutrition Information

  • Serving Size 53g`
  • Servings Per Batch 16
Amount Per Serving:
  • Calories 150
  • Calories from Fat 40
  • Total Fat 4.5g
  • Saturated Fat 3g
  • Trans Fat 0g
  • Cholesterol 10mg
  • Sodium 230mg
  • Total Carbohydrate 24g
  • Dietary Fiber 1g
  • Sugars 3g
  • Protein 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.