Bubble Rolls (Print Version)
Light, buttery pull-apart rolls that people love for dinner get-togethers or special parties.
# Ingredients:
→ Dough
01 -
1 big egg
02 -
60 g unsalted butter, melted
03 -
240 ml warm milk (about 110°F)
04 -
1 tsp fine salt
05 -
2 tbsp sugar
06 -
2.25 tsp dry active yeast
07 -
360 g regular flour
→ For Brushing
08 -
60 g unsalted butter, melted
# Steps:
01 -
Once the baked bread's still hot, go ahead and swipe on the extra melted butter if you like. Tear and eat while it's nice and warm.
02 -
Turn on your oven to 175°C. Pop the pan in for 25 to 30 minutes, till the top is golden and it's cooked all the way through.
03 -
Grease your baking dish or bundt pan. Dunk every single dough ball in the melted butter, then pile them in the pan. They can overlap a bit if needed.
04 -
Move your dough to a floured counter and knead for about 8 to 10 minutes till it looks smooth and feels bouncy.
05 -
Softly squash the risen dough. Split it up into 20 to 24 pieces, roll each one into a ball with your hands.
06 -
Lay a cover over the pan and let the dough chill out somewhere warm for 30 to 45 minutes so it gets fluffy.
07 -
Drop the dough in a greased bowl. Put a lid or wrap on, then let it sit somewhere cozy for an hour or till it doubles.
08 -
In a big bowl, dump in the flour, the rest of the sugar, and salt. Add the yeasty mix, melted butter, and egg. Stir everything up till it comes together in a soft dough.
09 -
Mix the yeast and a tablespoon of sugar right into the warm milk in a small bowl. Leave this for 5 to 10 minutes. It's ready when it looks frothy.
# Notes:
01 -
You can jazz up the melted butter with chopped herbs or freshly minced garlic before dipping the dough balls in.
02 -
They're tastiest right out of the oven, but you can gently warm them back up too.
03 -
Goes perfectly with a fancy holiday meal or a big brunch with friends.