photo of a bubble buns in a muffin tin

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!
close-up photo of a piece of bubble bun
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.
photo of bubble buns on a plate
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.
photo of bubbles buns on a wood board
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.
photo of bubble buns on a baking rack
Dough recipe adapted from All Day I Dream About Food

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Savory Bubble Buns

These savory bubble buns are a great snack or appetizer. You can customize them with different flavors and for this version I flavored them with Italian seasoning as well as tomato and basil seasoning.
Servings: 12 bubble buns
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
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Ingredients

  • 1 package active dry yeast
  • 1/4 cup warm water
  • 3 tbsp unsalted 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

Instructions
 

  • 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 350°F. Bake buns until golden, 20-22 minutes. Let cool in pan. Use a knife to help remove buns from pan.

Notes

Serving: 1bubble bun, Calories: 164kcal, Carbohydrates: 23g, Protein: 3g, Fat: 6g, Saturated Fat: 3g, Sodium: 140mg, Sugar: 3g, NET CARBS: 23
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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