Pull-Apart Garlic Buns

I really enjoyed making these. There's only one rising, so it doesn't take as long as other homemade breads. They also tasted awesome dipped in the chicken dripping from our gorgeous roast chicken dinner. The only thing I did differently was omit the sesame seeds (just not a huge fan and felt like they wouldn't go well with the other flavors in my meal). But I did sprinkle some kosher salt on top since I love salted rolls (must be my soft pretzel love coming through).

Pull-Apart Garlic Buns
A variation on this recipe from Taste of Home



2 1/2 to 3 cups all-purpose flour, divided
1 tablespoon sugar
1 package (1/4 ounce) active dry yeast (2 1/4 teaspoons)
1 teaspoon salt
1/2 cup 2% milk
1/2 cup water
2 tablespoons shortening
1 egg
1 teaspoon paprika
1/2 teaspoon garlic powder
1/4 cup butter, melted

In a large bowl, combine 1-1/2 cups flour, sugar, yeast and salt. In a saucepan, heat the milk, water and shortening to 120°-130°F. Add to dry ingredients; beat until moistened. Add egg; beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Do not let rise. Divide into 12 pieces. Shape each into a bun. Combine paprika and garlic powder. Dip each bun in melted butter, then in paprika mixture.

Place six buns in a greased 9-in. x 5-in. loaf pans. Top with remaining buns. Cover and let rise in a warm place until doubled, about 45 minutes.

Bake at 375°F for 30-35 minutes or until golden brown. Remove from pan to a wire rack to cool.