Monkey Bread
This Buttery Monkey Bread is not the cinnamon-sugar breakfast kind. Instead, it’s a soft, slightly sweet yeast bread similar in flavor to King’s Hawaiian rolls, baked into a golden pull-apart dinner bread. Crisp on the outside and pillowy soft on the inside, it’s perfect for passing around the table.
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Servings: 20 servings
Calories: 307kcal
Ingredients
- 2 pkgs active dry yeast
- 2 eggs
- 1 cup boiling water
- 1 cup lukewarm water
- 1 cup shortening, such as butter-flavored Crisco
- ½ cup butter
- ¾ cup granulated sugar
- 6 cups all-purpose flour
- 1 tsp salt
Directions
- Dissolve yeast in lukewarm water.
- Melt shortening in boiling water to which salt and sugar has been added; cool.
- Add eggs, yeast mixture, and flour. Beat gradually with stand mixer using dough hook attachment.
- Let rise until doubled in bulk.
- Knead down and pinch off into tiny balls. Dip each ball into melted butter. Drop in tube pans or Bundt pans. Pour remaining butter over balls in pan.
- Let rise until doubled. Bake at 350 degrees F for 30 minutes.
Notes
Makes two pans of monkey bread.
Nutrition Facts
Serving: 1 serving | Calories: 307 kcal | Carbohydrates: 36 g | Protein: 5 g | Fat: 16 g | Saturated Fat: 4 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 7 g | Trans Fat: 1 g | Cholesterol: 16 mg | Sodium: 180 mg | Potassium: 56 mg | Fiber: 1 g | Sugar: 8 g | Vitamin A: 235 IU | Vitamin C: 0.01 mg | Calcium: 10 mg | Iron: 2 mg
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