Buttery Bubble Bread

Name: Buttery Bubble Bread
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 16 servings.
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

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

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.

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.

Nutrition Facts

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

Originally published as Buttery Bubble Bread in Taste of Home April/May 2002

Reviews

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Average Rating:

meledstick

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.
AES12345

Apr 5, 2018

A very good recipe love it ??
Shannon

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
Jennifer

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
Maja

Sep 25, 2017

Delicious, I add lots of feta and my kids love it.
bethgood_2000

Aug 14, 2017

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

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.
Roberta L.

Apr 7, 2017

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

Apr 6, 2017

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

Apr 6, 2017

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