Buttery Bubble Bread

filed under: Appetizers · Bread on August 15, 2020

Buttery Bubble Bread is homemade bread that is a soft, salty, and buttery pull-apart bread that is easy to make and perfect for dinner rolls. For another pull-apart bread, try my Homemade Monkey Bread.

Buttery Bubble Bread

Bubble Bread is very similar to monkey bread. Just like monkey bread, this Buttery Bubble Bread can be picked apart with your fingers. These small, delicious ‘bubbles’ of bread are coated and topped with butter, sprinkled with salt, and baked to a beautiful golden brown.

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Bubble Bread Recipe with Pieces Removed Showing Inside and Pieces on a Plate Behind

Bubble Bread Recipe

With butter in the name, I knew I had to use the best quality butter. I opted for Challenge Butter to make sure that my bread would be the best-tasting bubble bread you will ever try! Challenge Butter is made the old-fashioned way, churned fresh daily from the freshest milk and cream from happy cows at family-owned dairies since 1911.

In fact, Challenge is the only major U.S. dairy product company that controls the whole process when it comes to making its butter, from milking the cows, to transporting milk, to making the butter to packaging and distributing. Talk about quality control! I also used Challenge Butter in my Kentucky Butter Crunch Cake which turned out to be the best pound cake I have ever made or tasted!

Ingredients (full recipe below)

  • Active dry yeast
  • Warm water
  • Granulated sugar
  • Shortening
  • Egg
  • Salt
  • All-purpose flour
  • Challenge Butter

Topping

Overhead view of Bubble Bread on a White Plate with Butter

Bread Dough

This bubble bread dough is easy enough to make, but it does take a little patience. Both the dough and the dough balls will need time to rise. To get started, get out a stand mixer with the dough hook attachment. Whisk the yeast and warm water in the bowl of the mixer. Let that sit for about five minutes.

Next, add the sugar, shortening, egg, and 1/2 teaspoon of salt to the bowl. Then, turn the mixer on low and add 1 cup of flour at a time. Finally, use the dough hook attachment to mix on low for 5-6 minutes. If you don’t have a dough hook attachment, knead the dough by hand until smooth. Place the dough in a greased bowl, flipping it over to get both sides greased, and cover it with plastic wrap or a clean towel. Let it rise for about an hour (or until doubled in size).

Pouring Butter over Bubble Bread in Bundt Pan

Shaping the Dough Balls

To shape the bubble bread, first, divide the ball of dough into 30 equal-sized pieces. Work each piece of dough on a clean work surface with your hand cupping the dough. Gently press down on the ball of dough, moving your cupped hand in a circular motion until you have a smooth ball of dough.

In a bowl, melt a stick of butter. Dip each dough ball into the butter and place them in a greased 9-inch Bundt pan. Pour any leftover butter over the dough. Cover the pan and let the dough rise until double in size or about 45 minutes. Once the dough is close to being double in size, preheat the oven to 350°F. 

How to Make Bubble Bread

To bake these little bites of buttery, salty deliciousness, bake the bread for 25-30 minutes, or until golden brown. Remove the bread from the oven, drizzle four tablespoons of butter over it, and invert the pan onto a large serving plate. Sprinkle the kosher salt over the top. Serve warm.

Hand Holding one Piece of Bubble Bread

Looking for More Pull-Apart Bread Recipes?

Apple Fritter Monkey Bread

Orange Monkey Bread

Apple Pull-Apart Bread

Zucchini Pull-Apart Bread

5 from 7 votes
Bubble Bread
Prep Time
20 mins
Cook Time
35 mins
Rise Time
1 hr 45 mins
Total Time
2 hrs 40 mins
 

Buttery Bubble Bread is homemade bread that is a soft, salty, and buttery pull-apart bread that is easy to make and perfect for dinner rolls.

Course: Dessert
Cuisine: American
Keyword: Buttery Bubble Bread
Servings: 30 rolls
Calories: 177 kcal
Author: iambaker.net
Ingredients
  • teaspoons (1 packet) active dry yeast
  • 1 cup (250g) warm water
  • ¼ cup (50g) granulated sugar
  • ½ cup shortening
  • 1 large egg, room temperature
  • ½ teaspoon salt
  • 4 cups (500g) all-purpose flour
  • ½ cup (1 stick or 113g) Challenge Butter, melted
Topping
  • 4 tablespoons Challenge Butter, melted
  • 2 teaspoons kosher salt
Instructions
  1. In the bowl of a stand mixer with a dough hook attachment, dissolve the yeast in warm water. Let it rest for 5 minutes.

  2. Add the sugar, shortening, egg, and 1/2 teaspoon of salt.

  3. Turn the mixer on low and add 1 cup of flour at a time, adding a little more (or less) flour as needed.

  4. Knead (with the dough hook of the stand mixer) for 5-6 minutes, or until smooth.

  5. Spray a medium bowl with nonstick spray; place the dough in the bowl. Flip over the dough, getting both the top and bottom covered in the nonstick spray. Cover with plastic wrap.

  6. Let dough rise in a warm, draft-free area until doubled in size, about 1 hour.

  7. When you are ready, punch the dough, turn it out onto a floured surface, and divide the dough into 30 equal-sized pieces.

  8. Push down slightly (but firmly and evenly) on the dough and roll the ball under your palm in a circular motion. Use the cupped sides of your hands to keep the dough centered in your palm. You may have to work the dough for a while, but eventually, it will come together and most of the lines and folds should have incorporated into the dough, forming a smooth dough ball.

  9. In a medium bowl, melt the stick of butter and dip the dough balls in the butter. Place in a greased 9-inch Bundt pan, pouring any of the leftover butter on top.

  10. Cover and let rise until doubled in size, about 45 minutes.

  11. Preheat the oven to 350°F.

  12. Bake for 25-30 minutes. Remove from the oven and drizzle the 4 tablespoons of melted butter on the bread. Invert the bundt pan onto a large serving plate.

  13. Top with salt. Serve warm.

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Comments

  • Beena says:

    Soo yummy. Thank you for sharing.

  • Tally says:

    Looks amazing, can’t wait to try this recipe this weekend!

  • Rasbhari says:

    This was an excellent recipe!! I used my bread maker to make this recipe on the dough cycle.

  • Suhaila Mohamed says:

    Easy to make…
    Thank you for sharing the recipe. I added raisin and topping with sweet icing..nice…

  • Yvonne Phillipd says:

    At the end of the recipe, shouldn’t you pour the last 4 TBL, of vin melted butter over the bread after you invert in and then top with the kosher salt???

  • Jane says:

    Can you use butter in place of shortening?

  • Elsie says:

    I need to bake this bread for an early dinner. Can I let the dough sit in the bundt pan in the refrigerator over night and bake the next day ?

    • Elizabeth Keeney says:

      Hi, Elsie! I work with iambaker and am happy to help with questions. In theory, you could chill the dough overnight, but we have not tried doing that with this recipe, so I can’t say how it would affect the outcome. Have a great day!

  • Catherine says:

    I havent tried it yet but on my list for thanksgiving rolls.thank you.

  • Vee Jones says:

    Do you think this would work with egg replacement or flax see egg? My hubby is vegan.

    • Elizabeth Keeney says:

      Hi, Vee! I work with iambaker and am happy to help with questions. We have not tried this recipe using an egg substitute, but here are a few egg substitutes you could try. I hope this helps, and have a great day!

  • Dorothy Mostoller says:

    This bread or buns recipe looks delicious! I must try it soon! Do you think I could use wheat flour to make it? Keep sending me your great recipes. Thank you!

    • Elizabeth Keeney says:

      Hi, Dorothy! I work with iambaker and am happy to help with questions. We have not tried using wheat flour in this recipe, so I can’t speak to its effectiveness. Have a great day!

  • Douglas says:

    I have not tried this recipe but we’ll

  • Irene Allen says:

    Amanda,

    Love all of your recipes!

    Thank you,

    Irene

  • Ellen Casieri says:

    Can the shortening be replaced with butter?Someone else asked but I didn’t see a reply.

    • Elizabeth Keeney says:

      Hi, Ellen! I work with iambaker and am happy to help with questions. We have not tried substituting butter for the shortening. However, it will probably affect the texture of the bread, since shortening is 100% fat with no water and butter is about 80% fat/20% water. Let us know if you try using butter and how the bread turned out. Have a great day!

  • Lyonmama says:

    This looks absoultely amazing! I was thinking of making this for Thanksgiving but with covid I’m not thinking pull apart is the best option. Can this be made as regular dinner rolls?

  • Diane says:

    I am going to make this into garlic pull apart bread. Tomorrow.

  • Jennifer says:

    Does it have to be that kind of butter, or we can use our own

  • Kathy barnhardt says:

    When you rolls it out, what dimensions did you roll it out to?

    • Elizabeth Keeney says:

      Hi, Kathy! I work with iambaker and am happy to help with questions. Just be sure to divide the dough into 30 equal-sized pieces to form smooth balls of dough. I hope this helps, and have a great day!

  • Shirley wilson says:

    Do you invert at end of recipe prior to pouring warm butter over and then sprinkle kosher salt over buttery top- printed recipe says to pour melted butter over and then invert and salt over top? Thank you in advance for answer before I bake this week . HPpy “turkey” Day. 🦃🦃🦃

    • Elizabeth Keeney says:

      Hi, Shirley! I work with iambaker and am happy to help with questions. We drizzled the butter on top after taking the bread out of the oven. Then, we inverted the bundt pan onto a plate before adding the salt. Have a great day!

  • Jon Seiller says:

    So awesome! Just made them with my middle daughter (8yo) and she mixed, cut, and rolled them.

  • Gina Staton says:

    Can I make this into a Christmas tree shape on a cookie sheet?

    • Amanda Rettke says:

      Yes. 🙂

  • JCeee says:

    Can you use a bread machine for the dough?

    • Elizabeth Keeney says:

      Hi, JCeee! I work with iambaker and am happy to help with questions. We have not used a bread machine for this recipe, but you could possibly use one to mix and knead the dough if that helps. Have a great day!

  • Linda says:

    What sound track did you use for bubble bread? Surely that is the secret to such delicious bread!

  • Kris says:

    Made these today and they turned out great. I don’t have shortening on hand so I used butter instead. My family has requested them to be made again.