How crazy is it that I actually get excited about new garlic bread recipes?! Seriously, it’s just bread with butter and garlic, but how YUMMY is that?! Recently, I read a Facebook post by my friend Dyann that her husband had made some new shrimp recipe (whatevs!) for dinner, and that he served it with his Bubble Garlic Bread. WOW! I need to know about this. And for all of the times I’ve cursed Facebook in the past, I LOVE that I now have access to the greatest Bubble Garlic Bread recipe. Just. Like. That. Honestly, Mary and I agreed, it’s just a doughy delivery system for garlic butter, but… delicious! And it works really well for sopping up the Brandy Peppercorn Sauce on my plate.
Ryan thaws his bread dough out and then breaks it into evenly sized lil balls, but I go the easy route and buy the Rhodes Frozen Roll dough and start right from frozen. It does require you to think ahead a few hours, but come on! Butter-y deliciousness is totally worth it!
Bubble Garlic Bread
Adapted from Ryan Trout’s recipe
|Bubble Garlic Bread||
- 12 balls of Rhodes Frozen Roll dough
- 3/4 cup butter, melted
- 1/4 cup Parmesan cheese, grated
- 1 tsp. garlic, minced
- 1 Tbsp. dried basil
- 1 egg, beaten
- Preheat oven to 250°. Lightly coat a 9 inch Bundt cake pan with pan coating. Melt the butter and add the cheese, garlic, and basil. Stir to cool before adding the egg. Add the beaten egg to the butter mixture. Dip each of the dough balls into the butter mixture and place them into the prepared pan. Drizzle about 1/2 of the remaining butter over the rolls and cover tightly with plastic wrap. Turn the oven off and place the pan of rolls into the oven to raise – double in volume – about 3 hours.
- Remove pan from the oven and preheat the oven to 350°. Bake for 35 minutes, just until they start to turn golden brown. Don’t over-cook! Turn the pan out onto a serving platter and enJOY!