Bubble Bread

Because . . . so many people are dealing with bad weather and this will take their minds off it.

Because . . . we’ve all been eating healthy for weeks now (right?) and might need a little break from egg whites and chicken breasts.

Because . . . it’s Wednesday.

Because . . . oh heck, something this delicious doesn’t really need a reason. Especially when it’s amazingly easy to make.

I give you . . . Bubble Bread.

In all its glory

Some people call it Monkey Bread, but my experience has been that the simian version is vastly inferior due to the use of biscuits rather than proper yeast rolls.

I got this recipe the summer after I graduated from college, when I toured the Southwest with an ORU music ministry group called “Master’s Touch.” (It was the eighties, that Wayne Watson song was big.) We stayed with host families and whenever they fed us something fabulous, I asked for the recipe. This is the only one I still use, but it’s definitely a keeper. Here’s how it works: you’ll need…

1 1/4 sticks of butter
1 1/4 cup of sugar
2 tsp cinnamon
1/2 cup raisins
1/2 cup chopped nuts
1 bag frozen Parkerhouse rolls, partially thawed

(Confession: I only maybe measure the butter, the rest I just eyeball. The rolls, of course, come premeasured.)

The night before you want to eat this delicacy:

Melt butter and let it cool while you hack the semi-frozen rolls into 4 pieces each. (If you let them sit on the counter about 20 minutes, they’re generally the perfect density for hacking. Too long and the rolls are too soft. Too little and they’re blocks of ice. Wait until they’re just right, Goldilocks, it will make your life easier. I use a chef’s knife, which is large and heavy and makes hacking a cinch.)

Place roll pieces in large bowl. Toss with dry ingredients. Pour melted butter over all and stir to mix. Pour into Bundt pan, place in cold oven, and go to bed.

The next morning, stagger to the kitchen, turn on the oven and set to 350. Bake 30 minutes. Turn out of pan; let pan stay on top a minute or two to let all the sugary, glazey goodness drip onto the rolls. Remove pan. Remove yourself from the room while Bubble Bread cools, you’ll hurt yourself if you try to eat it hot. (Don’t ask me how I know.) Serve warm. I generally make people wash their hands then let them grab hunks of gooey goodness, but you can pull it apart with two forks if you’re fancy that way. Either way, happiness will ensue.

Just a reminder of what's in store.

For years we prepared this Christmas Eve for Christmas morning feasting, but it’s good anytime. I only make it when I have guests, otherwise I’d have to eat it all myself. And, sadly, I would. Here’s the recipe in less wordy form:

Bubble Bread

1 1/4 sticks of butter
1 1/4 cup of sugar
2 tsp cinnamon
1/2 cup raisins
1/2 cup chopped nuts
1 bag frozen Parkerhouse rolls, partially thawed

Melt butter. Cut semi-frozen rolls into quarters and place in large bowl. Toss with dry ingredients, then with butter. Place in Bundt pan. Let rise overnight in cold oven (or 1 hour in warm over). Bake at 350 for 30 minutes. Turn out of pan; glaze will be on top.

Enjoy!