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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 161
  • Calories from fat: 26%
  • Fat: 4.7g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.4g
  • Protein: 3.6g
  • Carbohydrate: 26.2g
  • Fiber: 0.1g
  • Cholesterol: 20mg
  • Iron: 1.1mg
  • Sodium: 145mg
  • Calcium: 19mg

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

  1. 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.
  2. 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.
  3. Preheat oven to 350°.
  4. 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.
  5. Combine 1/2 cup powdered sugar and orange juice. Drizzle mixture over loaf, and serve warm.
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