If you love the taste of yeast rolls, but always have problems getting them to turn out or just want to make them in a simpler fashion, this recipe for "Buttery Bubble Bread" might be your answer. It's so easy and there is practically no way to mess this up.
Here is what you will need:
1 pkg (1/4 oz.) active dry yeast
1 cup warm milk (110 to 115 degrees)
1/2 cup sugar
1/2 cup vegetable oil or canola oil
1 egg
1 tsp. salt
4 to 4 1/2 cups all purpose flour, divided
8 Tbs. butter (1 stick)
In a large mixing bowl, dissolve yeast in the warm milk. Add sugar, oil, and egg. Mix the salt with 1 cup of flour. Be sure to mix the salt with the flour first so that it doesn't kill your yeast.
Mix into the liquid mixture. Gradually stir in enough of the remaining flour to form a soft dough. Turn onto a floured surface. Knead until smooth and elastic for 6-8 minutes. Place in a greased bowl, turning to grease the top. Cover and let rise until the dough has doubled, about 1-2 hours. The warmer the area you sit it in, the faster it will rise.
Punch the dough down and then turn out onto a lightly floured surface. Pinch off pieces and roll into 1 1/2 inch balls. Melt the butter and roll each ball in the butter. Arrange evenly in a greased 9 inch bunt pan or fluted tube pan. Drizzle the remaining butter over all. Cover and let rise in a warm place for about an hour or until doubled.
Bake at 350 degrees for 30 to 35 minutes.
Allow to cool for about 5 minutes and then invert onto a serving platter.
Just pull apart to serve!
