Citizens, the gloriously glutinous Bohemian that ALONE is TFD loves bread in virtually all of its forms – but is especially fond of the classic pull-apart rolls that adorn every Winter holiday table!
This recipe from King Arthur Flour is my go-to version of these delights!
As noted on kingarthurflour.com:
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.
These days, with “artisan” the byword for many yeast bakers, we aspire to breads that are ever more crusty/chewy, such as pizza crust, baguettes, bagels and more.
But let’s not lose sight of a whole world of classic soft yeast breads: the sliced white bread of our youthful sandwiches, the Sunday morning platter of tender sticky buns.
Citizens, this recipe is simply superb – I hope you choose to incorporate this into your Holiday meal bread-baking repertoire!
Battle on – The GeneralissimoPrint
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