Actually, I don't make Monkey Bread as such. But when I need dinner rolls I often just pick an appropriate bread recipe and make it in that style. That is, roll the dough in balls, line them up, touching, in a ring mold, and let 'er rip. Last time I did that was with pumpkin yeast bread.
I really like the idea of break-apart breads, and make several styles. For instance, for Friend Wife's office Christmas party, I'll be making Pain D'epi (sheaf of wheat); which is basically a break-apart baguette. And, of course, Parker House Rolls are done that way as well.
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