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Wednesday Baking | Buttery Bubble Bread

I originally got this recipe from an old Taste of Home magazine, and since the other two pull-apart bread recipes I’ve posted have been so popular, I thought I’d share this one too.

Like the others, this isn’t particularly nutritious, but it is really tasty, especially if you use real butter to make it. 😉 Though it is similar to the Pull-Apart Garlic Bread, the dough for this is much richer, due to the use of butter, sugar and an egg.

Here’s how to make this delightfully buttery bread.

Dissolve the yeast in the warm water.

Add the sugar, butter, egg, salt, and a cup of the flour, and mix until combined.

Add enough of the remaining flour to make a soft dough.

Turn out onto a floured surface, and knead for 5-8 minutes, or until smooth and elastic.

Cover with a wet tea towel, and let the dough rise for an hour. Punch it down, and divide it into 1 1/2 inch pieces (I divide mine into 48 pieces). Roll each into a ball.

Dip each ball into melted butter, and place into a greased tube pan. Drizzle any remaining butter over top.

Cover the pan with the wet tea towel, and let the dough rise 30-45 minutes, or until doubled.

Bake at 350 degrees for 30-35 minutes, or until the top is lightly browned.

Let the bread cool in the pan for a few minutes, and then turn it out onto a plate or serving platter.

The bread is at its best when warm from the oven, but it’s quite good leftover as well. 😉

Printable Bubble Bread Recipe

Buttery Bubble Bread

1 package (2 1/2 teaspoons) active dry yeast
1 1/4 cups warm water (110-115 degrees F)
1/2 cup sugar
1/4 cup melted and cooled butter (or vegetable oil)
1 egg
1/2 teaspoon salt
4 to 4 1/2 cups all-purpose flour

6 tablespoons butter, melted

In a large mixing bowl, dissolve the yeast in the warm water. Add the sugar, butter, egg, salt, and 1 cup of the flour. Beat until smooth. Stir in enough remaining flour to make a soft dough. Turn out onto floured surface, and knead until smooth and elastic, about 5 minutes. Place in bowl, cover with a wet tea towel, and let rise for 1 hour, or until doubled.

Punch dough down. Turn out onto a lightly floured surface and divide dough into 1 1/2 inch balls. Dip the balls into the 6 tablespoons of melted butter, and layer in a greased 9-inch tube pan. Drizzle with remaining melted butter. Cover and let rise in a warm place until double, about 45 minutes.

Bake in a preheated 350 degree oven for 30-35 minutes or until golden brown. Cool for 5 minutes before inverting onto a serving plate. Serve warm.

You may also be interested in:
Monkey Bread
Wednesday Baking archives


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Monday 31st of October 2011

Question? Can you prepare this bread and let it raise overnight like you do with the monkey bread recipe?


Monday 8th of February 2010

Been meaning to make this on a morning for ages. This weekend I decided it would be something nice for a small lunch. However, I didn't have the same sort of tin as you have used and so used a normal loaf tin. Also... it was a big rush in the morning and I had just 20 minutes to get the dough made, and I forgot to knead it (how can you forget such a thing?!!) and so a couple of hours later when we got back home it had not done much. So I kneeded it and then last it for just another 20 minutes, it rose a bit. I made the balls and put them in the tin, let them rise for a bit. Put into oven and gave it 30 mins. It didn't seem cooked, so put in for another 10. It was mostly ok, I think the large loaf tin meant the balls in the middle were too doughy, but the ones on the outside were great. So good that even though it was only a semi-success for me due to my own mismanagement, our children wanted to take bits for their lunch today at school!

Will try again next weekend, and children def loved helping making the balls and dipping in butter!


Wednesday 27th of January 2010

This reminds me of the biscuits we make on our camping trips. We always bake them in a bundt pan inside a dutch oven. :)


Thursday 14th of January 2010

I just made the monkey bread last night and baked it this a.m. for breakfast! It was so much better than the recipe I had which uses frozen yeast balls and pudding mix. And, it really was pretty easy to make. Also, last week I made the basic dinner rolls and they were delicious - everyone loved them. Thanks for the recipes!


Thursday 14th of January 2010

I second Franci's request. Actually, I was thinking about how you actually learned to knead, and if you had someone by your side while you learned, to be with you step by step. Maybe you could write a post about it one day?

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