Herbed Monkey Bread

>> Monday, September 13, 2010

This recipe came from my Taste of Home magazine. I've had it for probably 7-8 months or so but haven't ever tried it until recently. It sounded too scary to attempt, but it's really very easy and was super good!

This is a good one to make for holidays or when you've got company. It looks very impressive!

3 to 3 1/2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon salt
1 package (1/4 ounce) active dry yeast
1 1/4 cups milk
2 tablespoons canola oil
4 tablespoons butter, melted
1 egg
2 tablespoons grated Parmesan cheese
1 tablespoon sesame seeds
1/2 teaspoon garlic salt
1/2 teaspoon paprika
1/2 teaspoon each dried parsley flakes, thyme, and rosemary, crushed

In a large mixing bowl, combine 2 cups flour, sugar, salt, and yeast. In a small saucepan, heat the milk, oil, and 2 tablespoons butter to 120*-130*. Add to dry ingredients. Beat just until moistened. Add egg, and beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a lightly floured surface, and knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.

In a small bowl, combine the cheese, sesame seeds, garlic salt, paprika, and herbs. Punch down dough. Divide into 32 pieces, and roll each into a ball. Drizzle 2 teaspoons butter into a 10 inch tube pan coated with cooking spray. Sprinkle with a third of the cheese mixture. Top with 16 balls. Repeat layers. Drizzle with remaining butter and sprinkle with remaining cheese mixture.

Cover and let rise in a warm place until doubled, about 30 minutes.

Bake at 350* for 30-35 minutes, or until golden brown.

Cool for 10 minutes before removing from pan to a wire rack.

Slather with some extra butter, and enjoy!

Have you made something that impressed your family/guests?
Tell us about it!


Krystal September 14, 2010 at 2:30 PM  

Looks wonderful, and so much easier than rolling each individual dough piece. :)

vincent,  December 17, 2011 at 12:28 PM  


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