Press each lump of dough into a disc about this size.
Every member of my family has introduced a new food to our holiday dinners. More than 30 years ago my sister, Robin, brought a golden ring of bread that has complemented every family gathering ever since. The bread ring is deceptively simple to make, looks impressive, and tastes like a dream. When our children became old enough to help in the kitchen, these rolls were so easy to make it became the job of the youngsters to make them for dinners. No one ever measured anything, it was a dump it in and stir kind of thing. My mother even wrote up the recipe and sent it to Taste of Home magazine where it was published in their annual cookbook (that recipe is here). Over the years we named them Robbie Rolls, because they were Robin’s special contribution.
Layer each disc of dough into Bundt pan like this.
Each recipe uses a Bundt pan to achieve the beautiful design of the bread ring. My version employs the same baking process, but the dough veers off into new territory. Robbie Rolls use refrigerator biscuits as the basis for the bread ring. I decided to modify the process by using a white bread dough instead of the refrigerator biscuits. The finished bread ring is different, as the biscuit dough absorbs more of the butter than the bread dough. The crust, however, is the same—buttery gold with flecks of poppyseeds and toasted onions, so crispy and savory it could be a thing of its own.
I’m calling this bread Carolee Rolls (Carolee is my family nickname), but you can call them Bundt Rolls if you’d rather.
I use my basic white bread recipe (Day 1) for the dough. Everything else is the same.
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Ingredients
DOUGH:
9 oz warm water
3 tbl unsalted butter
3 c white bread flour
3 tbl sugar
1 ½ tsp salt
1 ½ tsp dry active yeast (not quick acting)
EXTRA:
1 c butter, melted
1 tbl dried minced onion
1 tsp poppy seeds
1/2 tsp granulated garlic
Instructions
- Preheat oven to 425°F about 15 minutes before placing bread into oven.
- Mix ingredients in the order listed, either in a bread machine, stand mixer, or a large baking bowl. Knead dough for about 10 minutes, or until dough is smooth and elastic. (Alternate method is to dissolve the yeast in warm water until frothy, then add to dry ingredients.)
- Let dough rest in a lightly greased bowl, covered loosely with a light cloth, for about 60 minutes. The dough will nearly double in size.
- Punch down the dough and divide into 20 equally sized lumps of dough.
- Roll, then flatten each lump of dough to about 1/2 inch deep and about 3 inches in diameter. set aside as you continue process through all 20 lumps.
- In a shallow bowl, melt the butter, then mix in the poppy seeds, dried onion and granulated garlic.
- Dip each flattened lump of dough into the butter mixture, pressing it into the bottom to gather some of the herbs.
- Lay buttered segment into Bundt pan, then continue dipping and layering the buttered segments all the way around the pan. Weave the final segment into the layers.
- Pour any remaining butter mixture across the top of the layers of dough in the pan.
- Cover the pan loosely with a light cloth and let the dough proof for 60 minutes. The dough should nearly double in size.
- Place Bundt pan into an oven preheated to 425°F for 20 minutes, or until instant read thermometer reads 100°F.
- Remove pan from oven. Allow bread to sit for about 5 minutes in the pan before turning out onto a dinner sized plate or tray.
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