Garlic Bubble Bread
This bubble bread is one of my favorite recipes of all time. It is warm and fluffy. It is crispy and buttery and the perfect bread to serve with a light soup or salad. I like to make it when I am taking food to friends. It is super easy to make and I include instructions for using frozen dinner rolls or my homemade bread dough made in a food processor.
Garlic Bubble Bread
2 Pounds Frozen Yeast Rolls or 1 Recipe Food Processor Bread Dough
1/2 Cup (1 stick) Unsalted Butter, Melted
4 teaspoons Garlic Salt (divided)
Remove the yeast rolls from the freezer and let sit at room temperature for about 1-2 hours. Once they are thawed enough to cut, cut each roll in half.
Spray a bundt pan well with cooking spray. Dip the cut rolls into the melted butter and layer in the oiled pan. After you have placed 1/2 the rolls in the pan, sprinkle 2 teaspoons of the garlic salt over the buttered roll dough. Continue dipping the rolls in butter and place the remaining rolls in the pan. Sprinkle the remaining 2 teaspoons of garlic salt over the top of the rolls. If there is any remaining butter, pour it over the top of the rolls. (If you are using the food processor bread dough recipe, follow the same instructions dipping the dough balls in butter and layering them in the bundt pan with garlic salt.)
Spray a piece of plastic wrap and place over the pan. If you are using frozen dough, let them rise for 2-3 hours in a warm place. If you are using the Food Processor Dough, let them rise 45 minutes in a warm place.
Preheat the oven to 350 degrees Fahrenheit.
Place the risen bubble bread in the oven on the middle rack and bake at 350 for 35-45 minutes until deep golden brown on top. Remove from the oven and place the serving plate on top of the rolls. Using pot holders, invert the pan over the serving plate and remove the pan. Serve warm.
Food Processor Bread Dough
(*Note- this recipe was tested in a 14 Cup Cuisinart food processor. I have not tested it on other brands or sizes.)
3 1/2 Cups White Whole Wheat Flour (divided)
1 1/2 Cups Water (divided)
1/3 Cup Vital Wheat Gluten
1 Tablespoon Instant Yeast
2 Tablespoons Sugar
1 Egg Yolk
1/4 Cup Vegetable Oil
1 teaspoon Salt
In a glass measuring cup, add 1 Cup water and 1/2 Cup flour. Stir together well until most of the lumps are dissolved. Cook the flour and water mixture for 1 minute on high power in the microwave. Let cool slightly while you prepare the next step.
In the bowl of a 14 cup food processor with a regular cutting blade (not a plastic dough blade) add the remaining 3 cups four, vital wheat gluten, yeast, sugar, egg, egg yolk, and vegetable oil. Process for 15 seconds to combine. Add the cooked flour and water mixture and process for another 15 seconds. Add the remaining 1/2 cup water and process until fully combined (about 15-20 seconds.)
Let the dough rest in the food processor for 5 minutes. This allows the dough to hydrate.
Add the salt and process for 60 seconds to knead the dough. If it is too sticky, add 1-2 more tablespoons of flour. If it is too dry, add 1-2 more tablespoons of water.
Once you have processed it for 60 seconds, it should be a smooth and shiny dough ball. Spray a large bowl with cooking spray and place the dough in the bowl. Spray a piece of plastic wrap with cooking spray and place the plastic wrap loosely over the dough with the oiled side touching the dough. Let the dough rise for 30-45 minutes in a warm place.
After the dough rises, punch down the dough and separate into small pieces about the size of a golf ball. Continue with the bubble bread recipe above.