Savory Bubble Buns
I love bubble buns because they let you pull off chunks at a time with your hands without it seeming uncivilized. The first thing I want to do when I see the bubble bun is to pull off that top piece!
I previously made some cinnamon bubble buns for Easter. While sitting at my desk at work, a thought came to me that it would be fun to create some savory bubble buns, similar to the pull apart pizza bread I recently made.
I love how cute and portable these are. They make a great snack or appetizer. You can use whatever herbs and spices you like. I chose a mix of Italian seasoning and some tomato and basil seasoning.
The dough is pretty easy to make, though of course, like any yeast recipe, you have to let the dough proof for a while. If you don’t have the time, you could use some Pillsbury biscuit dough too, though the dough won’t taste exactly the same. I am submitting this post to Yeastspotting.
Dough recipe adapted from All Day I Dream About Food
|Savory Bubble Buns|
- 1 package active dry yeast
- 1/4 cup warm water
- 3 tbsp butter, melted
- 2/3 cup sour cream
- 3 tbsp sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 1/2 cups flour
- 1/2 tsp salt
- 1/4 tsp baking soda
- herbs and seasoning of your choice for coating
- Place water in bowl of stand mixer and sprinkle yeast over. Let stand until bubbly, 5 to 10 minutes. Stir in butter, sour cream, sugar, egg and vanilla. Beat in 2 cups of flour, the salt and baking soda until incorporated. Add remaining flour and continue to mix until a smooth, soft dough forms.
- Knead dough until smooth, using the dough hook attachment, about 2-3 minutes. Cover with plastic wrap. Let rise in a warm place until doubled in size, about 1 hour.
- Grease a 12-cup muffin pan or line with muffin cups. Roll dough into a long cylinder and then divide into 12 equal portions. Divide each of the 12 portions into 4 equal pieces and roll each piece into a ball.
- For each bun, coat four balls with melted butter and then roll them in a bowl of seasoning. Arrange three balls in the bottom of a prepared muffin cup. Using your fingertip, make a small well in the center and press in the fourth ball. Repeat with remaining dough and muffin cups.
- Cover buns loosely with plastic wrap and let rise in a warm place until puffy and have doubled in size, about 40 minutes.
- Preheat oven to 350F. Bake buns until golden, 20-22 minutes. Let cool in pan. Use a knife to help remove buns from pan.