Monkey Bread

monkey bread
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 8 servings
  • Prep: 30 mins
  • Cook: 25 mins

Although it's tempting to try to arrange the balls of dough neatly in the pan, once they're coated in butter, they are slippery and practically slide into place by themselves. At first the pan will seem too big for the dough, but it rises nearly to the top. When the bread is baked, it fills the pan.


3cups all-purpose flour
1package active dry yeast
1/4cup sugar
1/2teaspoon salt
1cup 2% reduced-fat milk, heated
1 egg
3tablespoons butter


  1. Combine 1 1/2 cups flour, yeast, sugar and salt in a large bowl. Add milk and egg; beat until blended. Gradually add remaining flour and beat until mixture forms a soft dough. If necessary, add more flour.
  2. Turn out onto floured surface and knead until smooth and elastic. Place in an oiled bowl, turning to oil top of dough. Cover and let rise in a warm place until double in bulk, about 50 minutes.
  3. Preheat oven to 375F.
  4. Punch dough down; shape into 16 balls. Roll each in melted butter and arrange in a greased 9-inch tube pan. If there is extra butter, pour over top. Cover and let rise in a warm place about 50 minutes or until dough nearly fills pan.
  5. Bake 25 minutes or until golden brown. Remove from pan onto wire rack; serve warm.

—Recipe by Jean Kressy

Nutritional Info *per serving

  • Calories 230
  • Fat 6g
  • Cholesterol 40mg
  • Sodium 210mg
  • Carbohydrate 40g
  • Fiber 1g
  • Protein 7g
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