Buttery Bubble Bread Recipe

5 22 25
Buttery Bubble Bread Recipe
Buttery Bubble Bread Recipe photo by Taste of Home
Publisher Photo

Buttery Bubble Bread Recipe

Read Reviews
5 22 25
Publisher Photo
Homemade bread can be time-consuming, difficult and tricky to make. But this fun-to-eat monkey bread, baked in a fluted tube pan, is easy and almost foolproof. If I'm serving it for breakfast, I add some cinnamon and drizzle it with icing. —Pat Stevens, Granbury, Texas
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 30 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 30 min.

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1 cup warm water (110° to 115°)
  • 1/2 cup sugar
  • 1/2 cup shortening
  • 1 large egg
  • 1/2 teaspoon salt
  • 4 to 4-1/2 cups all-purpose flour, divided
  • 6 tablespoons butter, melted

Directions

In a large bowl, dissolve yeast in warm water. Add the sugar, shortening, egg, salt and 1 cup of flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; shape into 1-1/2-in. balls. Dip the balls in butter and arrange evenly in a greased 9-in. fluted tube pan. Drizzle with remaining butter. Cover and let rise in a warm place until doubled, about 45 minutes.
Bake at 350° for 30-35 minutes or until golden brown. Cool for 5 minutes before inverting onto a serving platter. Serve warm. Yield: 1 loaf (16 slices).

Test Kitchen Tips
  • Switch things up by adding chopped fresh herbs to the melted butter. We like 1/2 teaspoon each of minced thyme, rosemary and parsley.
  • Vampire-proof your family by adding three cloves of minced garlic to the butter.
  • Originally published as Buttery Bubble Bread in Taste of Home April/May 2002, p31

    Nutritional Facts

    1 slice: 237 calories, 11g fat (4g saturated fat), 25mg cholesterol, 122mg sodium, 30g carbohydrate (7g sugars, 1g fiber), 4g protein.

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    • 1 package (1/4 ounce) active dry yeast
    • 1 cup warm water (110° to 115°)
    • 1/2 cup sugar
    • 1/2 cup shortening
    • 1 large egg
    • 1/2 teaspoon salt
    • 4 to 4-1/2 cups all-purpose flour, divided
    • 6 tablespoons butter, melted
    1. In a large bowl, dissolve yeast in warm water. Add the sugar, shortening, egg, salt and 1 cup of flour. Beat until smooth. 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. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
    3. Punch dough down. Turn onto a lightly floured surface; shape into 1-1/2-in. balls. Dip the balls in butter and arrange evenly in a greased 9-in. fluted tube pan. Drizzle with remaining butter. Cover and let rise in a warm place until doubled, about 45 minutes.
    4. Bake at 350° for 30-35 minutes or until golden brown. Cool for 5 minutes before inverting onto a serving platter. Serve warm. Yield: 1 loaf (16 slices).

    Test Kitchen Tips
  • Switch things up by adding chopped fresh herbs to the melted butter. We like 1/2 teaspoon each of minced thyme, rosemary and parsley.
  • Vampire-proof your family by adding three cloves of minced garlic to the butter.
  • Originally published as Buttery Bubble Bread in Taste of Home April/May 2002, p31

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    Reviews forButtery Bubble Bread

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    MY REVIEW
    [email protected] User ID: 1005610 286160
    Reviewed Apr. 5, 2018

    "This was very good. Didn't make any changes first go round, but probably will next time. Oh, Shannon, not all fluted pans are Bundts! Just clarifying that."

    MY REVIEW
    AES12345 User ID: 8405749 286151
    Reviewed Apr. 5, 2018

    "A very good recipe love it ??"

    MY REVIEW
    Shannon User ID: 9415678 282651
    Reviewed Jan. 25, 2018

    "sounds like a brioche... minus the shortening of course... never used it in any bread ever, don't know why you can't use butter for this. Also why would you need to grease the Bundt... is the correct word for this pan... if you're dipping each piece in butter?? seems a little much, that's why they look a little burnt. I would not bake them for so long at such a low temp. I would call this recipe butter buns in a bundt... sounds better :D"

    MY REVIEW
    Jennifer User ID: 9404130 282070
    Reviewed Jan. 14, 2018

    "I freaking love this bread. I make the dough in the bread maker and go from there. I make double and triple batches because in this house they are eaten as fast as they come of the oven"

    MY REVIEW
    Maja User ID: 9259557 274500
    Reviewed Sep. 25, 2017

    "Delicious, I add lots of feta and my kids love it."

    MY REVIEW
    bethgood_2000 User ID: 7772969 271778
    Reviewed Aug. 14, 2017

    "My kids and I loved this. We used butter for the shortening and the rolls were soft, dense, and rich. Yum!"

    MY REVIEW
    Rebecca User ID: 8972758 264439
    Reviewed Apr. 7, 2017

    "I have a question instead of a review. Can the dough be made in a bread machine instead? I am no longer able to knead breads so I try to do the dough in my bread machine."

    MY REVIEW
    Roberta L. User ID: 1638976 264435
    Reviewed Apr. 7, 2017

    "I have not made this yet, and would like to know how many dough balls to make."

    MY REVIEW
    duckmichelle User ID: 7095674 264401
    Reviewed Apr. 6, 2017

    "A half a cup of sugar seems like a lot for this recipe. Is it sweet?"

    MY REVIEW
    gentleenuff User ID: 1044527 264398
    Reviewed Apr. 6, 2017

    "I add extra butter when pouring at the end, makes for great buttery flavor"

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