Bubble ring is another name for monkey bread. Here’s a mention of the recipe from 1961.
Wheat Germ Bubble Ring
2 pkgs. instant-blend dry yeast
1/2 cup sugar
1 tsp. salt
3-3/4 to 4 cups flour
1 cup warm milk (110 to 115 degrees)
1/2 cup plus 2 Tbsp. butter
1 cup vacuum packed wheat germ
2 Tbsp. chopped pecans
Combine undissolved yeast, sugar, salt and 1-1/2 cups flour in mixer bowl .Add warm milk and 1/2 cup softened butter. Beat with electric mixer at medium speed for 2 minutes, scraping sides of bowl occasionally.
Add eggs, 3/4 cup wheat germ and 1/2 cup flour. Beat at high speed for one minute. With a wooden spoon, gradually stir in just enough flour to make a soft dough that leaves sides of the bowl.
Turn onto a floured surface. Knead 5 minutes until dough is elastic. Place in a greased bowl, turning dough to coat. Cover and let rise in a warm place until doubled in bulk, about 1-1/2 or 2 hours.
Turn dough onto a floured surface and divide in half. Shape each portion into a 12-inch roll. Cut each roll into 12 one-inch pieces. Melt remaining 2 Tbsp. butter in a 10-inch tube pan. Sprinkle with 2 Tbsp. wheat germ and pecans.
Arrange 12 pieces of dough in pan. Pour over one half the butterscotch sauce. Repeat dough and butterscotch layers. Sprinkle with remaining 2 Tbsp. wheat germ. Cover. Let rise about one hour until doubled. Bake at 350 degrees 30 to 40 minutes or until golden brown. Cool in pan 5 minutes. Invert onto a serving plate. Makes one ten-inch ring.
Butterscotch Sauce: Heat to boiling one half cup butter, half cup chopped pecans, one quarter cup water and one cup brown sugar (packed). Cool to lukewarm.
Yesterdish reminder: Two envelopes of yeast equal four and a half teaspoons of dry yeast.