Time 50m Number Of Ingredients 11 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.
Time 50m Yield 1 Loaf, 16 serving(s) Number Of Ingredients 12 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”.
More about “savory bubble bread recipes”
Time 35m Yield 6 Number Of Ingredients 5 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.
