If you’ve never made yeast bread before, this Buttery Pull-Apart Bundt Bread is the perfect place to start! If you’re already a pro, it’s a unique recipe to add to your collection. The golden, buttery crust on this bread is one of the best things life has to offer 😍. And it’s a wonderful side for the soup season ahead. Enjoy!
1 c warm water (Water temperature is the most critical part, if you get the water too cold the yeast won’t activate; if you get it too hot, it will kill the yeast. You’re aiming for bath water temperature. If you want to pull out your thermometer, 110-115 F is the range you need)
1/4 cup granulated sugar
1 tablespoon active dry yeast
1 large egg, lightly beaten
1 tablespoon vegetable oil, plus more for coating the dough
3 cup all-purpose flour
1 ½ teaspoon table salt
½ cup salted butter
1. Place warm water, yeast, sugar, oil, and egg in a large mixing bowl. Add flour and then salt. Knead dough for 5 minutes and then coat dough with about 1 tablespoon of oil (turn dough over in the bowl so it’s completely coated), cover with plastic wrap and let rise for one hour.
2. Preheat oven to 325 F. Place ½ cup of butter in the bottom of a nonstick bundt pan and let it melt in the oven while you roll out dough. Remove pan from oven right after it melts, so that you don’t burn the butter
3. On a well floured counter, roll the dough out to ¼” thick and cut into circles, using a 2 ¾” round cutter. Layer the the cutout circles in the bundt pan so they are standing upright, nestled in all of the melted butter. Gather scraps of dough and re-roll dough again to get more slices.
4. Cover and let rise 45-60 minutes, until double in size – here’s what dough looks like after rising:
5. Let bake at 325 for 20-25 minutes, until the rolls are cooked through and golden on top. Let the bread rest in its pan for 5 minutes before turning out onto platter. Serve warm with butter, jam, and honey!
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