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Monkey Bread Recipe

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This recipe for Monkey Bread, by , is from McMillan Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Tammy Wilson


1 tsp granulated sugar
1/2 c lukewarm water
1 pkg active dry yeast
1 c milk
1c butter
1/4 c granulated sugar
1 and 1/2 tsp salt
3 eggs, beaten
5 and 1/2 c all-purpose flour

In a large bowl, dissolve 1 tsp sugar in the water. Sprinkle yeast over it and let stand for 10 minutes, or until frothy. Meanwhile, heat milk with 1/2 cup of butter, stirring until melted (take care not to over heat...just enough to melt the butter). Cool to lukewarm.

To the dissolved yeast, add cooled milk mixture, 1/4 cup of sugar, salt and eggs. Stir in 3 cups of flour, beat well.

Gradually add enough remaining flour to make a soft dough. Knead on floured surface until smooth and elastic, about 10 minutes.

Place in a large, greased bowl, turning dough to grease all over. Cover and let rise in warm place until doubled in bulk (about 1 to 1 and 1/2 hours)

Punch down the dough and pinch off pieces roughly the size of a golf ball. Melt remaining butter, cool to lukewarm. Tuck the pinched end in and dip each ball in butter, letting the excess drip off. Pack the balls into a 10 inch tube pan - it should be about half full. Cover and let rise until doubled in bulk, about 1 hour.

Bake in a 375 degree oven for 45 minutes or until the bread sounds hollow when tapped on the bottom. If bread starts to brown too much, cover loosely with foil. Turn out onto a rack and let cool at least 20 minutes before serving. Makes small pull apart rolls.




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