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Garlic Butter Crusty Bubble Bread

4.80 Mitt(s) 5 Rating(s)5 votes, average: 4.80 out of 55 votes, average: 4.80 out of 55 votes, average: 4.80 out of 55 votes, average: 4.80 out of 55 votes, average: 4.80 out of 5

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Level: Easy

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Description

This Garlic Butter Crusty Bubble Bread is our family’s favorite. Rolled in, topped with and baked in garlic butter and olive oil, and aromatic with Italian herbs, this bread develops a crackly crisp deep brown crust all around and keeps an incomparably tender interior. Serve as-is or showered with grated Romano or Parmesano cheese and surrounding a warm bowl of marinara sauce. You will have leftover dough for more batches!

Ingredients

  • 1 stick Unsalted Butter, (or 1/4 Lb.)
  • 4 Tablespoons Extra Virgin Olive Oil
  • 1 teaspoon Minced Fresh Garlic
  • ¾ teaspoons Italian Seasonings
  • ½ teaspoons Granulated Dried Garlic
  • ½ teaspoons Kosher Salt, Plus An Additional 1/2 Teaspoon For Sprinkling
  • ¼ teaspoons Freshly Ground Black Pepper
  • _____
  • MASTER BREAD RECIPE:
  • 3 Tablespoons Instant Yeast
  • 3 Tablespoons Kosher Salt
  • 6 cups Lukewarm Water
  • 13 cups All-purpose Flour

Preparation

Master Bread Dough Recipe:

Mix water, yeast and salt together in the bowl of a large stand mixer or in a 10 quart food-safe container. Add flour and stir until the mixture is uniform. You don’t have to knead, but you want everything uniformly moist, without dry patches. The dough will be wet and will conform to the shape of its container.

Cover with a lid that fits well, but is not airtight and allow to rise at room temperature for about 2 hours or until the dough collapses back in on itself. You can now refrigerate the dough for up to two weeks, using the dough whenever you need it, or you may use it immediately.

To assemble the Garlic Butter Crusty Bubble Bread:

Unwrap butter and place in a microwave-safe bowl. Heat in the microwave until the butter is fully melted. Stir olive oil, garlic, Italian seasoning, granulated garlic, the 1/2 teaspoon of Kosher salt and freshly ground pepper into the melted butter. Set next to you on the countertop and turn your attention to the dough.

Dust the refrigerated dough in the bucket with a generous amount of flour. Pull dough up from the center and use a sharp knife to cut off a portion that is between the size of a golf ball and plum. Pull the sides down and under while rotating the dough to form a smooth ball.

On a clean counter, place the dough ball, seam side down, and gently cup the dough with your hand. Rotate it in one direction on the counter while providing gentle and steady downward pressure. This will smooth the surface of the dough ball and make it tight.

Carefully deposit the dough ball into the butter mixture and turn to coat completely. Use a fork to transfer the dough to a 9″ x 13″ pan. Repeat until you have at least four rows of three dough balls. If you want very crusty bubbles of bread, stop here. If you prefer crusty tops with softer sides, cut off and roll six more dough balls and place them in the open spaces between rows. Do not crowd the pan to the point where you have to shove or mash the dough balls. Drizzle any remaining garlic butter mixture over the top of the balls and sprinkle with the remaining 1/2 teaspoon of Kosher salt.

Allow the dough to rest while preheating the oven to 450°F (230°C or 8 Gas Mark). When oven is hot, place the pan on a center rack and bake for 25 minutes, or until the top of the bread is deep brown. There will still be quite a bit of bubbling butter around the edges of the bread. This is a good thing. Allow the pan to stand on the stovetop until the remaining butter is absorbed.

Serve warm, as-is, or topped with a generous amount of freshly grated hard Italian cheese and a bowl of warm marinara sauce for dipping.

18 Comments

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Rebecca on 6.3.2010

Gravimetric- A few other people have had issues with the amount of butter. I would suggest cutting out the olive oil entirely.

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gravimetric on 5.29.2010

I made these yesterday, and I think the amount of butter was a little much. The bottom of the bread was soaked with it and I wound up just cutting the bottoms off all of them. Otherwise, the taste was great, super easy. I’ll definitely make these again.

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Rebecca on 5.24.2010

Don’t fear the yeast, Sherryjb. This is a very forgiving recipe!

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Sherry on 5.20.2010

I’m scared to make these (have had bad luck with yeast) but they look so yummy I can’t resist!

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Rebecca on 4.28.2010

kchenow- You speaka my language! I’m glad you liked them (and that they went over well with the family!) Kind of addictive, aren’t they?

5 Reviews

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BaileysMom on 11.14.2010

Fabulous! I’ll definitely be making these again. I used bread dough I’d made in the bread machine and they came out great. The tops got a little dark, but I think my oven is cooking a little hot. Great taste!

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tjbaker on 7.15.2010

These were delicious! Family requested I make them often. The butter and seasonings were just perfect. We loved all the garlic, too.

I had a little trouble when making the bread dough. When I was ready to make the rolls, I had to add so much extra flour just to get the dough to where I could pick it up. I’m a novice bread maker, so I’m sure it was something I did wrong.

Thanks for posting the recipe!

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kitchenlovenest on 6.3.2010

I’m giving this 4 stars on the assumption that I did something wrong … I made a few batches of these, but the tops never got browned. I coated them in the butter/oil mixture all over, but while the bottoms got brown and soaked, the tops stayed pale. However, the minced garlic was getting black, so I didn’t want to keep them in the oven any longer.
Also, one day short of the 2 weeks of refrigeration, the dough had icky redish-brownish streaks in the bottom, so I had to throw it away. =(
So in conclusion, the inside of my rolls was great, but the outside wasn’t brown and bubbly. Maybe I’ll try again.

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griffland on 5.21.2010

I made the dough night before last, and baked the rolls last night. Oh my goodness. I must say they are DELICIOUS! I baked them about 5 minutes longer than the recipe said and they were perfect. I filled my 9×13 pan with 15 rolls and they came out just right. Crispy on the top and bottom and soft on the inside. My family loved them and I will definitely make them again.

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kchenow on 5.18.2010

INSANE goodness! These disappear before the oven has cooled. We will never buy premade rolls again. During the final month of my recent pregnancy, I made and ate these daily — and for that middle-of-the-night binge. Everyone loves them, and they’re so easy to make.

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