Orange Bubble Bread

Randy Mayor; Jan Gautro
Reminiscent of sweet orange rolls, this easy pull-apart bread won raves in our Test Kitchens.

Yield:

2 dozen (serving size: 1 roll)

Recipe from

Nutritional Information

Calories 161
Caloriesfromfat 26 %
Fat 4.7 g
Satfat 2.6 g
Monofat 1.3 g
Polyfat 0.4 g
Protein 3.6 g
Carbohydrate 26.2 g
Fiber 0.1 g
Cholesterol 20 mg
Iron 1.1 mg
Sodium 145 mg
Calcium 19 mg

Ingredients

1 cup 2% reduced-fat milk
1/4 cup butter
1/4 cup granulated sugar
1/4 cup water
1 teaspoon salt
4 cups bread flour
2 1/2 teaspoons bread-machine yeast
1 large egg, lightly beaten
1/2 cup granulated sugar
2 tablespoons grated orange rind
1/4 cup butter, melted
Cooking spray
1/2 cup powdered sugar
1 tablespoon orange juice

Preparation

Combine first 5 ingredients in a 2-cup glass measure. Microwave at HIGH for 3 minutes. Cool 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Follow manufacturer's instructions for placing milk mixture, flour, yeast, and egg into bread pan, and select the dough cycle; start bread machine.

Remove dough from machine (do not bake). Turn the dough out onto a floured surface, and knead 30 seconds. Cover dough; let rest 10 minutes. Divide the dough into 24 equal portions, shaping each into a ball (cover remaining dough to keep from drying). Combine 1/2 cup granulated sugar and rind. Dip each ball into 1/4 cup melted butter, and roll in sugar mixture. Place balls in bottom of a 10-inch tube pan coated with cooking spray. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size.

Preheat oven to 350°.

Bake at 350° for 35 minutes. Cool in pan 5 minutes on a wire rack; remove bread from pan. Cool bread 15 minutes on wire rack.

Combine 1/2 cup powdered sugar and orange juice. Drizzle mixture over loaf, and serve warm.

Note:

January 2001