Savory Bubble Bread Recipes

SAVORY BUBBLE BUNS

Steps:

• Place water in bowl of stand mixer and sprinkle yeast over. Let stand until bubbly, 5 to 10 minutes. Stir in butter, sour cream, sugar, egg and vanilla. Beat in 2 cups of flour, the salt and baking soda until incorporated. Add remaining flour and continue to mix until a smooth, soft dough forms.
• Knead dough until smooth, using the dough hook attachment, about 2-3 minutes. Cover with plastic wrap. Let rise in a warm place until doubled in size, about 1 hour.
• Grease a 12-cup muffin pan or line with muffin cups. Roll dough into a long cylinder and then divide into 12 equal portions. Divide each of the 12 portions into 4 equal pieces and roll each piece into a ball.
• For each bun, coat four balls with melted butter and then roll them in a bowl of seasoning. Arrange three balls in the bottom of a prepared muffin cup. Using your fingertip, make a small well in the center and press in the fourth ball. Repeat with remaining dough and muffin cups.
• Cover buns loosely with plastic wrap and let rise in a warm place until puffy and have doubled in size, about 40 minutes.
• Preheat oven to 350°F. Bake buns until golden, 20-22 minutes. Let cool in pan. Use a knife to help remove buns from pan.

BUBBLE LOAF - SAVORY

Steps:

• In large bowl combine 1 1/2 cups of flour, sugar, salt, and yeast, stir until blended.
• In a small sauce pan heat milk and oil until very warm, 120°F to 130°F Add warm liquid and egg to flour mixture, stir until moist and beat for 3 minutes on medium speed.
• By hand stir in additional 1 1/4 to 1 1/2 cups of flour until dough pulls cleanly away from sides of bowl.
• On a floured surface knead in 1/4 to 1/2 cup of flour until dough is smooth and elastic, 2 to 4 minutes.
• Place dough in greased bowl covered loosely with plastic wrap and towel, let rise in warm place (85°F) until doubled in size, 45 to 60 minutes.
• Punch down dough several times to remove all air bubbles.
• Divide dough into 16 equal pieces and shape into balls.
• Dip each ball into the melted butter and place half the balls into an ungreased 12 cup bundt pan forming 1 layer.
• Combine topping ingredients and sprinkle half over the layer of balls.
• Dip and place other half of balls to form a second layer.
• Pour any remaining butter over balls and sprinkle with remaining topping.
• Cover and let rise in a warm place until light and doubled in size (30 to 45 minutes).
• Heat oven to 375°F.
• Uncover dough and bake 25 to 30 minutes or until golden brown and sounds hollow when tapped.
• Cool 5 minutes remove from pan.
• Prep time does not include for rising of dough.
• This bread is best served warm out of the oven, if you wanted you could also sprinkle 1/2 teaspoon or so of dried minced onion along with the topping on the FIRST layer, if there are any bread lovers with you be careful or you will know what I mean by "Pack of mad hungry dogs".

OVERNIGHT BUBBLE BREAD

Steps:

• Generously butter a 9x13 inch baking pan. Sprinkle pecans in bottom of pan. Place frozen dinner rolls in a single layer on top of pecans. Sprinkle dry pudding mix over the top.
• Combine butter and brown sugar in a small saucepan. Heat until boiling then pour over rolls. Cover with plastic wrap or wax paper and allow to stand overnight.
• In the morning, preheat oven to 350 degrees F (175 degrees C).
• Bake for 20 to 30 minutes, until golden brown.