Pull-Apart Bread recipe

Thought I'd throw this out there since I made this for Thanksgiving and again for Christmas dinner. I changed the recipe a bit to get a lighter texture to the bread and it came out great and the recipe is a keeper and a hit with the family.

4 cups All Purpose Flour
2 packets of yeast
1/3 cup sugar
1 tsp. garlic powder
1 tsp. salt
1 large egg
1/2 cup milk
1/2 cup water
1 stick butter
1 tsp. baking powder
1 tsp. baking soda

Combine 3 cups flour, sugar, garlic powder, salt, baking soda and baking powder in a bowl.

Put the powdered yeast in a cup and add 1/2 cup of warm water to activate and let it start to foam-----about 10 minutes.

Heat the milk with the butter to 125 degrees then add it to the flour mixture and start to mix it in. Break the egg and whip it and add that to the flour. Then add the yeast and another 1/2 cup flour to the bowl and mix until all ingredients are incorporated and a smooth dough ball forms. I do this by hand and it gets to be a bit of work.

Remove the dough from the bowl and use the remaining 1/2 cup flour to knead the dough for 10 minutes and form a smooth ball. Cover and let rise 30 minutes.

I use two 9 inch glass pie baking dishes that I lightly oil to bake the bread in. After 1/2 hour rising, pull pieces of dough and roll vigorously between your palms to get smooth golf ball size pieces and place in the baking dishes with about 1/4 in. space between the balls. I find I wind up with 22-24 balls of dough between the 2 baking dishes.

Set that aside for 1/2 hour more so they rise and bake for 12-14 minutes in a 400 degree oven. I've found the dish on the top shelf will brown the tops quicker than the one on the bottom shelf. I'll remove the top dish to cool and put the dish from the bottom shelf up top to finish browning.

The bread comes out light and has a slightly sweet taste somewhat like King's Hawaiian Rolls.