Buttery Bubble Bread

Mr. Bub­ble’s per­son­al favorite!

  • Ingre­di­ents:
  • 1 pack­age dry yeast
  • 1 cup warm water
  • 12 cup sug­ar
  • 12 cup short­en­ing
  • 1 egg
  • 12 tsp. salt
  • 4 to 4 12 cup flour, divid­ed
  • 6 tbsp. but­ter, melt­ed

In a large mix­ing bowl, dis­solve yeast in warm water. Add the sug­ar, short­en­ing, egg, salt and 1 cup flour. Beat until smooth.

Stir in enough of the remain­ing flour to form a soft dough. Turn onto a floured sur­face; knead until smooth and elas­tic, about 6–8 min­utes. Place in a greased bowl, turn­ing to grease top. Cov­er and let rise in a warm place until dou­bled, about 1 hour.

Punch dough down. Turn onto light­ly floured sur­face and shape into 1 12 inch balls. Dip the balls in but­ter and arrange even­ly in a greased 9 inch flut­ed tube pan. Driz­zle with any remain­ing but­ter. Cov­er and let rise in a warm place until dou­bled, about 45 min­utes.

Bake at 350 ° or 30–35 min­utes or until gold­en brown. Cool for 5 min­utes before invert­ing onto a serv­ing plat­ter.