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Bubble Herb Ring Recipe

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Whenever I prepare an Italian meal, my family expects it to be accompanied by this savory pull-apart bread. Everyone has fun nibbling on the soft seasoned squares.
TOTAL TIME: Prep: 25 min. + rising Bake: 20 min.
MAKES:25 servings
TOTAL TIME: Prep: 25 min. + rising Bake: 20 min.
MAKES: 25 servings

Ingredients

  • 3-1/4 to 3-3/4 cups all-purpose flour
  • 1/3 cup sugar
  • 2 packages (1/4 ounce each) quick-rise yeast
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon salt
  • 1 tablespoon dried parsley flakes
  • 1 teaspoon dried thyme
  • 1/2 teaspoon each dill weed, dried basil and rosemary, crushed
  • 1 cup water
  • 6 tablespoons butter, divided
  • 1 egg

Nutritional Facts

1 roll: 100 calories, 3g fat (2g saturated fat), 16mg cholesterol, 133mg sodium, 15g carbohydrate (3g sugars, 1g fiber), 2g protein.

Directions

  1. In a large bowl, combine 2-1/2 cups flour, sugar, yeast, cheese, salt and herbs. In a small saucepan, heat water and 4 tablespoons butter to 120°-130°. Add to dry ingredients. Beat on medium speed for 2 minutes. Add egg and 1/2 cup flour; beat 2 minutes longer. Stir in enough remaining flour to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes. Roll into a 12-in. square. Melt remaining butter and brush over dough. Cut into 25 squares.
  3. Place dough squares, butter side down, in a greased 10-in. fluted tube pan, overlapping slightly. Cover and let rise in a warm place until doubled, about 30 minutes.
  4. Bake at 375° for 20-25 minutes or until golden brown. Invert onto a serving platter. Serve warm. Yield: 25 rolls.
Originally published as Bubble Herb Ring in Best of Country Breads 2000, p64


Reviews for Bubble Herb Ring

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(2)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
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MY REVIEW
momzie User ID: 32138 73266
Reviewed Nov. 28, 2011

"Nice tender bread with nice flavors. Easy to make and done in about an hour. Fun presentation."

MY REVIEW
Aleece User ID: 1370193 55572
Reviewed Nov. 18, 2010

"Very quick, easy, and makes a savory addition to any meal. We didn't care for the dill, so I don't add it, but the rest is great!"

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