Butterscotch Bubble Bread Food

BUBBLE BREAD

Steps:

• 1. Get out a Bundt pan (or angel food pan). If it is not Teflon coated, lightly grease the pan with cooking oil spray.
• 2. Melt the butter. As you make this, you may need to melt more butter so you have enough to cover the entire package of bread dough balls.
• 3. In a small bowl, mix the cinnamon and sugar. You may need more cinnamon and sugar if you run out before you get all the bread dough balls covered.
• 4. Take the FROZEN bread dough balls (rolls) out of the package, one at a time.
• 5. Roll each ball in the melted butter and then in the cinnamon/sugar mixture.
• 6. Place half the bread dough balls in the Bundt pan in a circular pattern.
• 7. On top of the first layer of bread dough balls, sprinkle half of the instant butterscotch pudding.
• 8. On top of the butterscotch pudding, sprinkle the brown sugar. You may need more brown sugar, depending on how much you put in the first time.
• 9. Repeat the process of rolling the dough balls in the melted butter, then the cinnamon/sugar mixture, and finally placing them on top of the first layer of dough balls.
• 10. Sprinkle the rest of the butterscotch pudding on top of the second layer of dough balls.
• 11. Sprinkle the rest of the brown sugar on top of the pudding, adding more as needed.
• 12. Cover the Bundt pan (or you may use an angel food pan) with wax paper, and let the pan sit in a warm place overnight.
• 13. The next morning, preheat the oven to 350 degrees F.
• 14. Remove the wax paper from the bread...it will look really funny and some of the bread dough balls may be hanging over the edge or even may have fallen on the counter. If that happens, just stick them back in as best you can.
• 15. Make sure you have the oven rack placed in the lower part of the oven so you have enough room to bake the bread as it will raise slightly from where it is.
• 16. Bake for 45 minutes. Note, keep an eye on the bread...if it starts to darken too much on the top, take a large sheet of aluminum foil, fold it in half and place over the top of the bread, so it doesn't burn.
• 17. Remove the bread from the oven and immediately turn onto a platter, so the sugar doesn't harden in the pan.
• 18. You may wish to spread a little butter on your Bubble Bread piece, but it's just as good without it.

OVERNIGHT BUBBLE BREAD

Steps:

• Generously butter a 9x13 inch baking pan. Sprinkle pecans in bottom of pan. Place frozen dinner rolls in a single layer on top of pecans. Sprinkle dry pudding mix over the top.
• Combine butter and brown sugar in a small saucepan. Heat until boiling then pour over rolls. Cover with plastic wrap or wax paper and allow to stand overnight.
• In the morning, preheat oven to 350 degrees F (175 degrees C).
• Bake for 20 to 30 minutes, until golden brown.

BUTTERSCOTCH BUBBLE LOAF

Steps:

• Butter a 12 cup bundt pan or 9 inch cake pan.
• Sprinkle the pan with nuts.
• Cut the loaf into 24 pieces and place them in the prepared pan, then sprinkle them with pudding mix and brown sugar.
• Cover and let rise in a warm place for about 45 minutes or until double in size.
• Bake in a 375 degree oven for 30 minutes.
• Let the loaf stand for about 1 minute before turning it out onto plate.

BUTTERSCOTCH BUBBLE BREAD (MONKEY BREAD)

Steps:

• Mix all dry ingredients in a dish.
• Place melted butter in another dish.
• Split loaf of bread in half long ways, then each half in half again long ways.
• Cut into 1 inch cubes.
• Dip each cube into butter, then into dry ingredients, covering well.
• Place into well greased bundt pan.
• Sprinkle any remaining dry ingredients and butter over top.
• Let rise 1 hour.
• Bake @ 350 for 20 minutes.
• Remove from oven and let stand ONLY 2 minutes.
• Place plate or platter on top of pan and invert.

BUBBLE LOAF - SAVORY

Steps:

• In large bowl combine 1 1/2 cups of flour, sugar, salt, and yeast, stir until blended.
• In a small sauce pan heat milk and oil until very warm, 120°F to 130°F Add warm liquid and egg to flour mixture, stir until moist and beat for 3 minutes on medium speed.
• By hand stir in additional 1 1/4 to 1 1/2 cups of flour until dough pulls cleanly away from sides of bowl.
• On a floured surface knead in 1/4 to 1/2 cup of flour until dough is smooth and elastic, 2 to 4 minutes.
• Place dough in greased bowl covered loosely with plastic wrap and towel, let rise in warm place (85°F) until doubled in size, 45 to 60 minutes.
• Punch down dough several times to remove all air bubbles.
• Divide dough into 16 equal pieces and shape into balls.
• Dip each ball into the melted butter and place half the balls into an ungreased 12 cup bundt pan forming 1 layer.
• Combine topping ingredients and sprinkle half over the layer of balls.
• Dip and place other half of balls to form a second layer.
• Pour any remaining butter over balls and sprinkle with remaining topping.
• Cover and let rise in a warm place until light and doubled in size (30 to 45 minutes).
• Heat oven to 375°F.
• Uncover dough and bake 25 to 30 minutes or until golden brown and sounds hollow when tapped.
• Cool 5 minutes remove from pan.
• Prep time does not include for rising of dough.
• This bread is best served warm out of the oven, if you wanted you could also sprinkle 1/2 teaspoon or so of dried minced onion along with the topping on the FIRST layer, if there are any bread lovers with you be careful or you will know what I mean by "Pack of mad hungry dogs".

CINNAMON BUBBLE BREAD

Steps:

• Spray 9 x 5 x 3 inch loaf pan with non-stick cooking spray.
• Punch down bread dough after it has thawed and doubled in size.
• With a sharp knife, cut dough into 32 equal pieces.
• In a small bowl, combine ground cinnamon and sugar - Mix well.
• Roll each piece of dough in sugar mixture until evenly coated.
• Place sugared pieces in loaf pan and cover with plastic wrap or towel until it has raised to top of pan.
• Bake at 350 for 25-30 minutes.
• Remove from pan and cool on cooling rack.
• In small bowl, combine powdered sugar, margarine, vanilla and enough milk to make desired consistency of glaze.
• Stir until smoothand drizzle over bubble bread.
• Slice and serve warm.

GARLIC BUBBLE BREAD

Steps:

• In a bowl, combined butter, parsley, garlic powder and garlic salt.
• Cut dough into 1" pieces; dip into butter mixture.
• Layer in a greased 9" x 5" x 3" loaf pan.
• Cover and let rise until doubled, about 1 hour.
• Bake at 350 degrees for 30 minutes or until golden brown.