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/ Hot Stuff from King Arthur's Hearth Sat, 13 Mar 2010 13:05:38 +0000 http://wordpress.org/?v=2.3.1 By: Ladycastle http://blog.kingarthurflour.com/2009/11/12/the-one-thing-i-have-to-bake-every-thanksgiving-pull-apart-butter-buns/#comment-33612 Ladycastle Tue, 16 Feb 2010 18:58:18 +0000 http://blog.kingarthurflour.com/2009/11/12/the-one-thing-i-have-to-bake-every-thanksgiving-pull-apart-butter-buns/#comment-33612 These look delish! I'm gonna try it right now!!!! Thanks for posting this! These look delish! I’m gonna try it right now!!!! Thanks for posting this!

]]> By: June http://blog.kingarthurflour.com/2009/11/12/the-one-thing-i-have-to-bake-every-thanksgiving-pull-apart-butter-buns/#comment-28726 June Sun, 27 Dec 2009 20:45:53 +0000 http://blog.kingarthurflour.com/2009/11/12/the-one-thing-i-have-to-bake-every-thanksgiving-pull-apart-butter-buns/#comment-28726 I have made this recipe three times. It always tastes good, but I have a question... I'm in the Midwest where we have low humidity -- DRY WINTER... The dough always takes longer to rise than advertised and doesn't seem to ever rise as high as pictured. The rolls are a little to the heavy side -- not quite as light and high as they look in your photos. What can I do to achieve a better rise and a lighter roll? Should I mix a little differently (longer?)? Should I add a bit more yeast to the recipe?<strong> Try adding a bit more water, or using a bit less flour. In very dry conditions, the flour gets dry also, and needs more liquid. mary@KAF</strong> I have made this recipe three times. It always tastes good, but I have a question…

I’m in the Midwest where we have low humidity — DRY WINTER…
The dough always takes longer to rise than advertised and doesn’t seem to ever rise as high as pictured.
The rolls are a little to the heavy side — not quite as light and high as they look in your photos.

What can I do to achieve a better rise and a lighter roll? Should I mix a little differently (longer?)? Should I add a bit more yeast to the recipe? Try adding a bit more water, or using a bit less flour. In very dry conditions, the flour gets dry also, and needs more liquid. mary@KAF

]]> By: DeJay http://blog.kingarthurflour.com/2009/11/12/the-one-thing-i-have-to-bake-every-thanksgiving-pull-apart-butter-buns/#comment-28276 DeJay Tue, 22 Dec 2009 18:06:13 +0000 http://blog.kingarthurflour.com/2009/11/12/the-one-thing-i-have-to-bake-every-thanksgiving-pull-apart-butter-buns/#comment-28276 I'm curious about use of the stand mixer. In the pics on blog, I see the beater bar is used to mix doughs, then dough hook is used to knead. Further, here for example, it says to knead at medium speed. I have a Kitchen Aid 6 quart bowl-lift mixer with the heavier 575w power. Manual says to always use dough hook for both mixing and kneading, and to never use higher than speed 2, to do otherwise is to risk equipment failure. Using the dough hook to do the mixing has been less than satisfactory. And speed 2 is slow. So I guess at KAF you're using professional mixers rather than the kind of stand mixer home users might have? I'm trying to learn to make bread, and not doing that well at it. I do want to use mixer for kneading as little strength in fingers and hands. I'm wondering how to translate your medium speed kneading for about 7 minutes into time for my mixer at speed 2! Even 7 minutes sounds like a lot to my green ears. Surely I wouldn't knead for 14 minutes. LOL. Sure are a lot of obstacles, even when using recipes by folks trying to help. :-) <strong>We have found that gathering the dough into the shaggy ball with the paddle attachment works well. Switching to the dough hook to knead on the second speed for 5 minutes does a fine job developing the gluten. Be careful, because you can easily overknead dough with the mixer. As always, give us a call at the Baker's Hotline if you have more questions. Molly @ KAF</strong> <strong>Hi - I ramp my KitchenAid up to one notch above speed 2 - I find speed 2 just too slow. Yes, I'm risking "damage" to the machine, but I'll take that risk - it only has a 1-year warranty anyway. I knead for 7 minutes, generally. And I would never mix with the dough hook; it would take forever. I mix with the beater, then switch to the dough hook. So, that's what I do... If you choose to stick with speed 2 (and that would be what to do if you're worried about voiding your warranty), then you may need to knead longer. You want to knead not so much by time, but by what the dough feels and looks like. Generally, a fully kneaded dough will be smooth, supple, and elastic. Good luck as you learn - you can do this! PJH</strong> I’m curious about use of the stand mixer. In the pics on blog, I see the beater bar is used to mix doughs, then dough hook is used to knead. Further, here for example, it says to knead at medium speed. I have a Kitchen Aid 6 quart bowl-lift mixer with the heavier 575w power. Manual says to always use dough hook for both mixing and kneading, and to never use higher than speed 2, to do otherwise is to risk equipment failure. Using the dough hook to do the mixing has been less than satisfactory. And speed 2 is slow.

So I guess at KAF you’re using professional mixers rather than the kind of stand mixer home users might have? I’m trying to learn to make bread, and not doing that well at it. I do want to use mixer for kneading as little strength in fingers and hands. I’m wondering how to translate your medium speed kneading for about 7 minutes into time for my mixer at speed 2! Even 7 minutes sounds like a lot to my green ears. Surely I wouldn’t knead for 14 minutes. LOL. Sure are a lot of obstacles, even when using recipes by folks trying to help. :-)
We have found that gathering the dough into the shaggy ball with the paddle attachment works well. Switching to the dough hook to knead on the second speed for 5 minutes does a fine job developing the gluten. Be careful, because you can easily overknead dough with the mixer. As always, give us a call at the Baker’s Hotline if you have more questions. Molly @ KAF

Hi - I ramp my KitchenAid up to one notch above speed 2 - I find speed 2 just too slow. Yes, I’m risking “damage” to the machine, but I’ll take that risk - it only has a 1-year warranty anyway. I knead for 7 minutes, generally. And I would never mix with the dough hook; it would take forever. I mix with the beater, then switch to the dough hook. So, that’s what I do… If you choose to stick with speed 2 (and that would be what to do if you’re worried about voiding your warranty), then you may need to knead longer. You want to knead not so much by time, but by what the dough feels and looks like. Generally, a fully kneaded dough will be smooth, supple, and elastic. Good luck as you learn - you can do this! PJH

]]> By: Bob http://blog.kingarthurflour.com/2009/11/12/the-one-thing-i-have-to-bake-every-thanksgiving-pull-apart-butter-buns/#comment-28272 Bob Tue, 22 Dec 2009 16:08:21 +0000 http://blog.kingarthurflour.com/2009/11/12/the-one-thing-i-have-to-bake-every-thanksgiving-pull-apart-butter-buns/#comment-28272 Is it feasable to add cheese to this recipe? I was thinking asiago would be a nice touch. <strong>Sure, Bob, sounds good, give it a try - let us know how it goes- PJH</strong> Is it feasable to add cheese to this recipe?
I was thinking asiago would be a nice touch.

Sure, Bob, sounds good, give it a try - let us know how it goes- PJH

]]> By: WML http://blog.kingarthurflour.com/2009/11/12/the-one-thing-i-have-to-bake-every-thanksgiving-pull-apart-butter-buns/#comment-25784 WML Sat, 05 Dec 2009 20:51:07 +0000 http://blog.kingarthurflour.com/2009/11/12/the-one-thing-i-have-to-bake-every-thanksgiving-pull-apart-butter-buns/#comment-25784 Didn't want to try to make these for thanksgiving since I have never baked any bread successfully, so finally tried them today. Wow, these are great, thanks for the how-tos, tips and pictures. I used potato flakes, no dry milk powder, buns came out nice and soft. I now finally have a bread recipe that I can bake on any occasion. Just want to share my experience in case anyone is tempted to bake these but haven't yet. <strong>Thanks for the encouragement for other first-time yeast bakers - much appreciated! PJH</strong> Didn’t want to try to make these for thanksgiving since I have never baked any bread successfully, so finally tried them today. Wow, these are great, thanks for the how-tos, tips and pictures. I used potato flakes, no dry milk powder, buns came out nice and soft. I now finally have a bread recipe that I can bake on any occasion. Just want to share my experience in case anyone is tempted to bake these but haven’t yet.

Thanks for the encouragement for other first-time yeast bakers - much appreciated! PJH

]]> By: Lish http://blog.kingarthurflour.com/2009/11/12/the-one-thing-i-have-to-bake-every-thanksgiving-pull-apart-butter-buns/#comment-25162 Lish Sun, 29 Nov 2009 04:10:29 +0000 http://blog.kingarthurflour.com/2009/11/12/the-one-thing-i-have-to-bake-every-thanksgiving-pull-apart-butter-buns/#comment-25162 I made these early Wednesday morning, and reheated in foil on Thanksgiving. They were such a huge hit, and my grandparents loved them immensely! I had to use every ounce of willpower I had not to eat them in the car on the way to my parents house on Wednesday. They were still warm and smelled so good. My son kept asking what smelled so good in the car. I will absolutely make these again, for every holiday meal! Thanks for the great post! <strong>Always good when we can bring the grandparents some pleasure, right, Lish? Thanks for sharing - PJH</strong> I made these early Wednesday morning, and reheated in foil on Thanksgiving. They were such a huge hit, and my grandparents loved them immensely! I had to use every ounce of willpower I had not to eat them in the car on the way to my parents house on Wednesday. They were still warm and smelled so good. My son kept asking what smelled so good in the car. I will absolutely make these again, for every holiday meal! Thanks for the great post!

Always good when we can bring the grandparents some pleasure, right, Lish? Thanks for sharing - PJH

]]> By: Sharryn http://blog.kingarthurflour.com/2009/11/12/the-one-thing-i-have-to-bake-every-thanksgiving-pull-apart-butter-buns/#comment-25102 Sharryn Sat, 28 Nov 2009 23:12:45 +0000 http://blog.kingarthurflour.com/2009/11/12/the-one-thing-i-have-to-bake-every-thanksgiving-pull-apart-butter-buns/#comment-25102 I have two questions: -Should the rolls be cooled in the pan? -What about cooking rolls in glass pans? I don't have a metal 8x8 or 9x9. I just reduce temperature 25°, but wonder if tests in your test kitchen indicate rolls turn out better in metal pans. Maybe I'm going to have to turn in my third order in less than 3 months! LOL <strong>Sharryn, I like to take the rolls out of the pan as quickly as possible - if they stay in the pan, they get soggy. Glass pans are fine - especially for soft rolls like these. We have stoneware pans we use quite a bit, and I'd imagine stoneware would be equivalent to glass in how it bakes. PJH</strong> I have two questions:
-Should the rolls be cooled in the pan?
-What about cooking rolls in glass pans? I don’t have a metal 8×8 or 9×9. I just reduce temperature 25°, but wonder if tests in your test kitchen indicate rolls turn out better in metal pans.

Maybe I’m going to have to turn in my third order in less than 3 months! LOL

Sharryn, I like to take the rolls out of the pan as quickly as possible - if they stay in the pan, they get soggy. Glass pans are fine - especially for soft rolls like these. We have stoneware pans we use quite a bit, and I’d imagine stoneware would be equivalent to glass in how it bakes. PJH

]]> By: Sunny http://blog.kingarthurflour.com/2009/11/12/the-one-thing-i-have-to-bake-every-thanksgiving-pull-apart-butter-buns/#comment-25088 Sunny Sat, 28 Nov 2009 19:10:01 +0000 http://blog.kingarthurflour.com/2009/11/12/the-one-thing-i-have-to-bake-every-thanksgiving-pull-apart-butter-buns/#comment-25088 I too, have always made the yeast rolls for every family occasion. I have used the same recipe since I was about 13 years old, but since I have joined the KAF family, I decided to try these. Other KAF recipes I have tried have been wonderful. I (and my family) was disappointed with these, as they came out heavy. Everything was fresh, measured correctly, and correct temperature. So I don't know what happened. I will try again, to see if I can figure out what happened, but certainly not for a special occasion, until I know they will come out right. <strong>Sunny, thanks for trying these, anyway. Not sure what could have happened; it's hard to diagnose yeast issues from afar! Since you have a recipe you've been using for years, and you like it - probably best to stick with it for special occasions, as you say, and experiment with something new, like this, when it's "just you" and your family. Better luck next time - PJH</strong> I too, have always made the yeast rolls for every family occasion. I have used the same recipe since I was about 13 years old, but since I have joined the KAF family, I decided to try these. Other KAF recipes I have tried have been wonderful. I (and my family) was disappointed with these, as they came out heavy. Everything was fresh, measured correctly, and correct temperature. So I don’t know what happened. I will try again, to see if I can figure out what happened, but certainly not for a special occasion, until I know they will come out right.

Sunny, thanks for trying these, anyway. Not sure what could have happened; it’s hard to diagnose yeast issues from afar! Since you have a recipe you’ve been using for years, and you like it - probably best to stick with it for special occasions, as you say, and experiment with something new, like this, when it’s “just you” and your family. Better luck next time - PJH

]]> By: Alan Kessler http://blog.kingarthurflour.com/2009/11/12/the-one-thing-i-have-to-bake-every-thanksgiving-pull-apart-butter-buns/#comment-25074 Alan Kessler Sat, 28 Nov 2009 17:43:38 +0000 http://blog.kingarthurflour.com/2009/11/12/the-one-thing-i-have-to-bake-every-thanksgiving-pull-apart-butter-buns/#comment-25074 I was the hit of three parties with the pull a part rolls. All I heard was more rolls and where did they come from. My first time to bake rolls. I used instant flavered mash potatoes - cheese. i made over 6 batches. I was the hit of three parties with the pull a part rolls. All I heard was more rolls and where did they come from. My first time to bake rolls.
I used instant flavered mash potatoes - cheese. i made over 6 batches.

]]> By: Cheryl http://blog.kingarthurflour.com/2009/11/12/the-one-thing-i-have-to-bake-every-thanksgiving-pull-apart-butter-buns/#comment-25056 Cheryl Sat, 28 Nov 2009 13:12:48 +0000 http://blog.kingarthurflour.com/2009/11/12/the-one-thing-i-have-to-bake-every-thanksgiving-pull-apart-butter-buns/#comment-25056 These were fantastic! Two batches disappeared before Thanksgiving dinner was over. Thank you. <strong>Thanks for letting us know about your success, Cheryl! PJH</strong> These were fantastic! Two batches disappeared before Thanksgiving dinner was over. Thank you.

Thanks for letting us know about your success, Cheryl! PJH

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