Golden Pull-Apart Butter Buns

Ingredients:

3-1/2 cup (418g) All-Purpose flour

2 tsp instant yeast

2 tbsp potato flour or 1/4 cup dried potato flakes

3 tbsp dry milk

2 tbsp sugar

1-1/2 tsp salt

4 tbsp (56g) butter ~ softened

2/3 cup (152g) water ~ lukewarm (105-115 deg F)

1/2 cup (113g) milk ~ lukewarm (105-115 deg F)

Topping

2 tbsp butter ~ melted

Directions/Instructions:

1. Combine all the ingredients in a large bowl, mix and knead (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/bowl cover and allow the dough to rise for 60-90 mins until it's just about doubled in size
3. Gently deflate the dough and transfer them to a lightly greased work surface.
4. Divide the dough into 16/24 equal pieces.  Round each piece into a smooth ball.
5. Lightly grease two 8" round cake pans.  Space 8 buns in each pan or 9" round cake pan or 9"x13" pan.
6. Cover the pan and allow the buns to rise till they are crowded against one another and quite puffy for about 60-90 mins.  Towards the end of the rising time, preheat the oven to 180 deg C/350 deg F
7. Uncover the buns and bake for 22-24 mins until they're golden brown on top and the edges of the center bun spring back lightly when touch. 
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.

Tips:

- For smaller buns, divide the dough into 24 pcs.  Bake in a 9"x13" pan (4 rows of 6 buns each) if desired.

- To make the buns the day before then bake them just before serving, prepare them up to the point where they're shaped and in the pan.  Let them rise until they are filled the pan and are touching one another but are not fully risen.  Cover with lightly greased plastic wrap and refrigerate.  The next day removes the buns from the fridge (keep them covered) and lets warm/rise for an hour or so before uncovering and baking as directed.