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Monkey Bread Recipe

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This recipe for Monkey Bread is from The Neal Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tsp. granulated sugar
1/2 cup lukewarm water
1 Tbsp. active dry yeast or 1 pkg. (15mL)
1 cup milk
1 cup unsalted butter
1/4 cup granulated sugar
1 1/2 tsp. salt
3 eggs, beaten
5 1/2 cups (approx.) all-purpose flour
Directions:
Directions:
In a large bowl, dissolve 1 tsp. sugar in water; sprinkle yeast over and let stand for 10 minutes or until frothy. Meanwhile, heat milk with 1/2 cup butter, stirring until melted; cool to lukewarm.

To dissolved yeast, add cooled milk mixture, 1/4 cup sugar, salt and egg. Stir in 3 cups flour; beat well. Gradually add enough remaining flour to make soft dough. Knead on floured surface until smooth and elastic, about 10 minutes. Place in large greased bowl, turning dough to grease all over. Cover and let rise in warm place until doubled, 1 to 1 1/2 hours.

Punch down dough and roll out to about 1/2 inch (1 cm) thickness. Cut in 2 inch (5 cm) squares. Melt remaining 1/2 cup butter; cool to lukewarm. Dip squares of dough in butter (letting excess drip off) and arrange in layers in buttered 10 inch (4 L) tube pan* (pan should be half full). Cover and let rise until doubled, about 1 hour.

Bake in 375 º F (190 º C) oven for 45 minutes or until bread sounds hollow when tapped on bottom. If bread starts to brown too much, cover loosely with foil. Turn out onto rack and let cool at least 20 minutes before serving.

* Use pan with non-removable bottom so butter won't leak out.
Number Of Servings:
Number Of Servings:
Makes about 50 small pull-apart rolls
Preparation Time:
Preparation Time:
1 hour

 

 

 

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