Savory Bubble Buns 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.

CINNAMON BUBBLE BUNS

Steps:

• In a large mixing bowl, sprinkled the yeast over the water and let it stand until bubbly, 5 to 10 minutes. Stir in the butter, sour cream, sugar, egg, and vanilla.
• Beat in 2 cups of the flour, the salt, and the baking soda until combined.
• Add the remaining 1/2 cup flour and continue mixing until a smooth, soft dough forms.
• Turn the dough out onto a lightly flour surface (keep your mixing bowl handy) and knead it until smooth, about 3 minutes. As you knead, add more flour if the dough is sticky, no more than 2 tbsp though. Place the dough back in the mixing bowl and cover with plastic wrap. Let the dough rise in a warm place until doubled in size, about 1 hour.
• Lightly grease a 12-cup muffin pan, then flour the cups and tap out the excess.
• In a small bowl, blend the sugar and cinnamon for the coating. Place the melted butter in a small dish and set aside.
• Gently punch down the dough to deflate it. Form it into a long cylinder and divide it into 12 equal portions. Using kitchen scissors or a sharp knife, divide each of the 12 portions into 6 equal pieces, then roll each piece into a ball.
• To make a bun, dip six of the balls in melted butter (be generous with the butter), then roll them in the cinnamon-sugar mixture. Arrange five of the balls in the bottom of a muffin cup. With your fingertip, make a small well and press the sixth ball in the center. Repeat with the remaining dough balls. Loosely cover the buns with plastic wrap and let them rise in a warm place until they're puffy and double in size, about 40 minutes. Preheat oven to 350°F.
• Bake the buns on the center rack until golden, about 20-22 minutes. Transfer the pan to a wire rack placed over a sheet of waxed paper or aluminum foil to cool for about 5 minutes. Now tilt the pan and gently tap it on the counter to release the buns. If needed, you can use a knife to release them from the pan. Place the buns on the wire rack.
• In a small bowl, combine the ingredients for the glaze and stir until smooth. If the glaze is too thick, you can thin it out by adding 1 tsp water at a time. Brush each bun with the glaze. Serve immediately or at room temperature.