Garlic Pull-Apart Bread

Posted on May 01 2015


May has arrived and with that BBQ season is in full swing.  These Garlic Buns will be so good along side a juicy steak this summer. Think these would be great to make fresh in a Cast Iron pan right along side that steak… As you can see in picture below I tried a few variations.  The raw balls is as recipe says but as you can see above a couple toppled out of pan.  Second pan I just used 1 layer, definitely best way to go or use a Bundt pan maybe, use your imagination.  I did and as you can see I even rolled a few out for burgers last night.  They were great that way too.

Accessories:  KoMo Grain Mill if fresh flour desired
Ankarsrum mixer with Roller and scraper
Quantity:  about  4 dozen buns
Preheat oven to 400 degrees


  • 2 cups milk (scald)
  • 1 1/2 cup warm water
  • 1/4 cup sugar
  • 1/4 cup vegetable oil
  • 1 tbsp. salt
  • 10 – 11 cups flour
  • 2 tbsp. Wheat gluten (if using fresh milled flour)
  • 1 1/2 tbsp. instant yeast
  • Topping:
    -  1  cup melted butter
    -  2 tbsp. dried parsley
    -   2 tsp dried oregano
    -   8 cloves minced garlic
    -    1 tbsp kosher salt


Add milk, sugar, oil and salt to bowl and warm water.  Be sure water is a temperature that will make the liquids luke warm to activate the yeast.  Add 1/3 of the flour and blend in add the yeast.   Add wheat gluten (if needed) and most of the remaining flour and blend well on low speed.  Slowly add remaining flour as needed to make a tacky but not sticky dough.  Knead at about 4 0′clock on dial for 8 – 10 minutes.  Allow to rise till double in bulk.  While this is raising, melt your butter and add herbs.  Roll dough into little balls and dip in butter mixture.  Place into slightly greased pans.  Pour remaining butter over coating evenly.  Lots of the flavor is in that remaining butter so if do not want this extra you will be missing out on lots of flavor.  Allow to rise.  Bake in oven for 15 minutes or till golden.  Enjoy with that steak that has been searing on your BBQ:-)


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