Monkey bread is the best! Little rolls rolled in something yummy (here I used butter and herbs), baked in a bundt pan, and then when they are done, you just pull apart and dip! I love making these herbed rolls to go with spaghetti or lasagna. You can also roll them in butter and then cinnamon and sugar for a sweet treat!
Herbed Monkey Bread
1 cup (8 ounces) water
3 cups (12 3/4 ounces) unbleached all-purpose flour
1 teaspoon salt
1 3/4 teaspoons instant yeast
1 1/2 tablespoons sugar
2 tablespoons nonfat dry milk
1 1/2 tablespoons butter
5 tablespoons olive oil or melted butter
1 tablespoon fresh stemmed thyme
2 tablespoons chopped fresh parsley
1 Tbs. chopped fresh basil
2 cloves garlic, minced
In a medium-sized mixing bowl, combine all of the ingredients, stirring until the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it's smooth, shiny and supple. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 to 1 1/2 hours, depending on the warmth of your kitchen.
Meanwhile, melt butter (or oil) in a saute pan. Add chopped herbs and let cook for a minute or two. Add garlic and then remove from heat. Pour into medium bowl. Spray a bundt pan with nonstick spray.
Once dough has risen, remove from bowl and cut off 1 1/2 inch pieces, roll in hands to form balls. Place about 5 or 6 dough balls at a time into the butter and herbs, stir gently to coat and then place in the bundt pan, continue until all dough is in the pan. They will rise a lot, to the top of the pan, so don't worry if it looks like there isn't very much. Cover and let rise 45 minutes.
Preheat oven to 375.
Bake for 30-35 minutes until top is browned and dough is cooked through.
Let cool in pan 10 minutes and then invert onto plate, best if served warm with marinara sauce! Would be great with soups too!