{monkey bread}

this recipe is from my friend Jenni back in Kansas... she made these one day just as an after school snack. I was amazed ANY woman would make anything w/ yeast & bread just for an afterschool snack!

Monkey Bread
Cream together:
2 T butter

2 T sugar
1 egg
1 t salt
1-2 T yeast

Add alternatively:
3-3 1/2 c flour
1 cup water

Let rise 20-25 minutes, then roll into a rectangle, and cut into 1 1/2 - 2 inch squares (I used a pizza cutter), dip it in 1/3 c melted butter. I put these in a bundt pan (you'll lay these sporadically all over the pan) and let rise again. Bake 20-25 minutes at 350.

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I'm so inexperienced when it comes to letting dough rise, and I didn't use the type of yeast that doesn't need proofing, so if this turned out great, then I know this is a dummy's guide for great dinner rolls! Thankfully, the Texas heat really does a great job at letting dough rise (if I set it on the grill outside and NOT on the ground, it rises!!).

I have seen monkey bread also made where you cut them in circles, and line them up in a bundt pan standing up (circles standing up), then you can just pull them off.

Course, one friend used to dip hers in butterscotch pudding (the dry mix) then line them up circle wise. You can also dip these in butter, then dip again in cinnamon sugar, for a yummy breakfast treat!