OVERNIGHT BUBBLE BREAD
One of the easiest and best tasting recipes for breakfast! Remember, when planning to make these, they must rise overnight! My mom made these for us when we were young...I remember waking up to the wonderful aroma of them baking!
Provided by KEMom
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 35m
Yield 6
Number Of Ingredients 5
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.
Nutrition Facts : Calories 678.6 calories, Carbohydrate 90.6 g, Cholesterol 45.5 mg, Fat 29.6 g, Fiber 3.9 g, Protein 14.7 g, SaturatedFat 11.9 g, Sodium 837.2 mg, Sugar 30.7 g
BUBBLE-TOP BRIOCHES
Provided by Dorie Greenspan
Categories Bread Milk/Cream Mixer Egg Side Bake Thanksgiving Family Reunion Butter Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12
Number Of Ingredients 9
Steps:
- Combine 1/4 cup warm water and warm milk in bowl of heavy-duty mixer fitted with paddle attachment. Sprinkle yeast over and stir to moisten evenly. Let stand until yeast dissolves, stirring occasionally, about 8 minutes.
- Add flour and salt to yeast mixture. Blend at medium-low speed until shaggy lumps form, scraping down sides of bowl occasionally, 1 to 2 minutes. Add eggs, 1 at a time, beating until blended after each addition. Beat in sugar. Increase mixer speed to medium; beat until dough is smooth, about 3 minutes.
- Reduce speed to low. Add butter, 1 tablespoon at a time, beating until blended after each addition, about 4 minutes (dough will be soft and silky). Increase speed to medium-high and beat until dough pulls away from sides of bowl and climbs paddle, 8 to 9 minutes.
- Lightly butter large bowl. Scrape dough into bowl. Cover bowl with plastic wrap. Let dough rise in warm draft-free area until almost doubled in volume, about 1 hour 15 minutes to 1 hour 30 minutes.
- Gently deflate dough by lifting around edges, then letting dough fall back into bowl, turning bowl and repeating as needed. Cover bowl tightly with plastic wrap and chill, deflating dough in same way every 30 minutes until dough stops rising, about 2 hours. Chill overnight. (At this point, use the dough to make 12 brioches, or 6 brioches and 1 tart, or 2 tarts.)
- Butter 12 standard (1/3-cup) muffin cups. Divide dough into 12 equal pieces; cut each piece into thirds. Roll each small piece between palms into ball. Place 3 balls in each prepared cup (dough will fill cup). Place muffin pan in warm draft-free area; lay sheet of waxed paper over. Let dough rise until light and almost doubled (dough will rise 1/2 inch to 1 inch above top rim of muffin cups), 50 to 60 minutes.
- Position rack in center of oven and preheat to 400°F. Place muffin pan on rimmed baking sheet. Gently brush egg glaze over risen dough, being careful that glaze does not drip between dough and pan (which can prevent full expansion in oven). Bake brioches until golden brown, covering with foil if browning too quickly, about 20 minutes. Transfer pan to rack. Cool 10 minutes. Remove brioches from pan. Serve warm or at room temperature.
CINNAMON BUBBLE BREAD
Make and share this Cinnamon Bubble Bread recipe from Food.com.
Provided by XandersMom
Categories Breads
Time 30m
Yield 16 rolls, 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut pizza dough into 16 pieces by cutting in half, and then cutting each half in half until you have 16.
- Mix cinnamon and sugar together.
- Put 1/2 teaspoon cinnamon sugar in the center of each piece. roll in a ball to seal.
- Dip each ball in butter, and place in nonstick 8 inch sqaure pan.
- Drizzle with any remaining butter, and sprinkle with remaining cinnamon sugar.
- Cover with plastic and let rise 1 hour at room temp, or overnight in the fridge.
- Preheat oven to 350.
- Bake 20min.
- Mix glaze ingredients together, and drizzle over warm bread.
Nutrition Facts : Calories 272, Fat 17.3, SaturatedFat 10.9, Cholesterol 45.8, Sodium 153, Carbohydrate 30.8, Fiber 2.1, Sugar 27.4, Protein 0.3
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