Monkey Bread

By LPGerrald

This bread dough keeps well in the refrigerator for up to a week.

Ingredients

• For 2 loaves:
• 3 pkg. dry yeast (dissolve in 1/2 cup lukewarm water)
• 1 1/2 cup sugar
• 2 sticks butter
• 3 cups milk
• 2 teaspoons salt
• 8 cups flour
• 5 eggs, beaten
• extra butter for dipping
• 2 pkg. yeast
• 1 cup sugar
• 1 1/3 stick butter
• 2 cups milk
• 5 1/3 cup flour
• 1 1/2 teaspoon salt
• 4 eggs

Details

Servings 3

Preparation

Step 1

Put milk, sugar, and butter in pan and scald. Remove from heat and let cool completely. When cook, add yeast mixture and eggs. Mix well. Pour into flour-salt mixture and stir until mixed thoroughly. Chill overnight for best results. Roll out on floured surface, working in enough flour to handle easily. Cut into small pieces. Dip pieces in melted butter and place in tube or Bundt pan. Let rise until doubled, about 1 hour.
Bake at 350 degrees for 20-25 minutes, until nicely browned. Dough may be kept in refrigerator for a week and used as needed.