Individual Parsley Chive Bubble Breads are not only fun to make but fun to eat. Plus who doesn’t love getting an individual loaf of bread with dinner. Delicious to serve with soup too.
This post is sponsored in conjunction with #EasterBrunchWeek. I received product samples from sponsor companies to help in the creation of recipes. All opinions are mine.
I don’t often use frozen bread dough and I honestly don’t know why. It’s so versatile, easy to use and gets fresh bread on the table in no time. I served these individual parsley chive bubble breads the night we had baby back ribs. While some might say they could be shared among two people my teenage boys would politely disagree.
Using the melted butter, brush the loaf pans to grease them. I considered not doing this step since I was dipping the dough pieces in butter but didn’t want to take the chance that the bread wouldn’t release from the pan.
Kitchen shears make quick work of cutting the rolls. Use five rolls cut into quarters for each bubble loaf. It may not look like enough when in the pan, but trust me, it is. Leaving them whole would just be too much bread. (Did I just say that?!)
See how the pan isn’t all that full but once they are left to rise, they fill it out. Put the dough pieces in each pan in a very random order. It makes for more interesting looking breads. I thought the Rhodes Bake-N-Serv® dinner rolls would take longer to thaw but it was only about 30 minutes or so.
The result will be golden brown breads. I did not brush them with butter prior to baking but rather, did so when they came out of the oven. They are a bit crispy on the outside and soft on the inside. I can see making many varieties with other herbs. I think the possibilities are endless.
If you like surprising family and guest with individual portions try these monkey bread biscuits.