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Herbed Monkey Bread

Herbed Monkey Bread
“This bread will make your house smell wonderful while it bakes. The combination of herbs and seasoning make it irresistible. It's my most requested recipe.” Joan Hallford - North Richland Hills, Texas
16 ServingsPrep: 30 min. + rising Bake: 30 min.

Ingredients

  • 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 fat-free milk
  • 2 tablespoons canola oil
  • 4 tablespoons butter, melted, divided
  • 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

Directions

  • In a large 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; 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.
© Taste of Home 2013

2 of 2

Herbed Monkey Bread (continued)

Directions (continued)

  • In a small bowl, combine the cheese, sesame seeds, garlic salt,
  • paprika and herbs. Punch dough down. Divide into 32 pieces; roll
  • each into a ball.
  • Drizzle 2 teaspoons butter into a 10-in. 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.
  • Yield: 1 loaf (32 pieces).
Nutrition Facts: 2 pieces equals 150 calories, 6 g fat (2 g saturated fat), 22 mg cholesterol, 260 mg sodium, 21 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.
© Taste of Home 2013