Savory Monkey Bread Recipe

Monkey Bread

Hey y’all!  I’m pretty sure I mentioned seeing a good sweet Monkey Bread recipe with an awesome cream cheese icing over at Jean Stockdale’s place and it reminded me that I need to post my savory one here:

 

Bread Machine Monkey Bread Dinner Rolls
(Recipe is for 1 – 1 ½ lb. machine — 2 lb. recipe amounts shown in parentheses)

2 ½ C. all purpose flour (4 C. for 2 lb. recipe)
2 T. sugar (3 ½ T.)
½ t. salt (3/4 t.)
1 T. butter, margarine or shortening – softened (1 ¾ T.)
1 egg – beaten (same for 2 lb. recipe)
1 T. milk (1 ¾ T.)
2/3 C. lukewarm water (1 ¼ C.)
1 t. dry yeast (2 t.)

1/3 C. melted butter – reserved (2/3 C.)

Put 1st 8 ingredients in bread pot in order listed. Let stand 5 minutes. If you want to use the delay timer add all liquid ingredients first, piling the dry ingredients high. End with the yeast placed as the last ingredient making an indentation made with your finger or a spoon into the very peak of the dry ingredients for the yeast. This is to keep the yeast as far as possible from the liquid ingredients so that the yeast is kept from proofing either too soon before the kneading begins or proofing unevenly.

Use ‘Dough’ setting; press start. Dough will be done in 1 hour 15 minutes. Remove dough and place in greased bowl (or greased zip lock bag), turning to coat evenly with the oil so that the dough does not dry out while rising. Cover bowl and let rest in warm, draft-free place (inside a microwave or your oven does well) 20-30 minutes.

Punch down gently, form into 30 balls. Dip each in the reserved melted butter. Arrange in layers in 10” tube pan or bundt pan or even in a cake pan with a greased, inverted custard cup placed in the center before you add the dough balls. Let rise in warm, draft-free place 30-40 minutes or until doubled in bulk.

Bake in preheated 350ºF oven 20 minutes. Cool on wire rack 5 minutes. Invert onto serving plate. Drizzle with additional butter, if desired. Serve warm.