Garlic Pull-Apart Bread

Ingredients

6-7 cups all purpose flour, divided
3 Tbsp. sugar
2 Tbsp. garlic salt, divided
2 pkg. active dry yeast
1 1/2 cups water
1/2 cup milk
1/2 cup butter, divided (I used unsalted)

Directions

1.  Place 5 cups flour, sugar, 1 tbsp. garlic salt, and yeast in bowl of electric stand mixer.  Attach dough hook to mixer.  Turn to low and mix 15 seconds.  Combine water, milk and 1/4 cup butter in small saucepan.  Heat over low heat until liquids are warm.
2.  Turn mixer to low and gradually add warm liquids to flour mixture, about 30 seconds.  Mix 1 minute longer.  Continuing on low, add remaining flour, 1/2 cup at a time, until dough clings to hook and cleans side of bowl (I had to add a bit more water)  Knead on low 2 minutes longer.
3.  Place in a greased bowl, turning to grease top.  Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
4.  Punch dough down and divide in half.  Roll on half into 12x8x1/4 inch rectangle.  Melt remaining butter and mix with remaining garlic salt.  Brush dough with mixture.  Cut dough into four equal 8x3 inch strips.  Stack strips and cut into four equal 3x2 inch strips.  Place pieces on edge of greased 8 1/2x4 1/2 inch loaf pan so strips form one row down length of pan (I didn't follow directions quite so well).  Repeat with remaining dough.  Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.  Bake at 400 degrees for 30 to 35 minutes.  Remove from pans immediately and cool on wire racks.