This is a great recipe for any meal with a sauce. Also, kids love this recipe and I've often heard them chanting "Monkey Bread" over and over as they sneak back to the table to take just one more piece.


  • 1 tsp granulated sugar
  • ½ cup lukewarm water
  • 1 tbsp active dry yeast
  • 1 cup milk
  • 1 cup butter
  • ¼ cup granulated sugar
  • 1-½ tsp salt
  • 3 eggs, beaten
  • 5-½ cups all purpose white flour


1. In large bowl, dissolve 1 tsp (5mL) sugar in water; sprinkle yeast over and let stand for 10 minutes or until frothy. Meanwhile, heat milk with 1/2 cup (125 mL) butter, stirring until melted; cool to lukewarm.
2. To dissolved yeast, add cooled milk mixture, 1/4 cup (50 mL) sugar, salt and eggs. Stir in 3 cups (750 mL) flour; beat well.
3. Gradually add enough remaining flour to make a soft dough. Knead on floured surface until smooth and elastic, about 10 minutes.
4. Place in large greased bowl, turning dough to grease all over. Cover and let rise in warm place until doubled in bulk, 1 to 1/2 hours.
5. Punch down dough and roll out to about 1/2-inch (1 cm) thickness. Cut in 2-inch (5 cm) squares. Melt remaining butter; cool to lukewarm.
6. Dip squares of dough in butter (letting excess drip off) and arrange in layers in buttered 10-inch (4 L) tube pan (pan should be half full). (Use pan with non-removable bottom so butter won't leak out.) Cover and let rise until doubled in bulk, about 1 hour.
7. Bake in 370 F (190 C) oven for 45 minutes or until bread sounds hollow when tapped on bottom. If bread starts to brown too much, cover loosely with foil. Turn out rack and let cool at least 20 minutes before serving. Makes about 50 small pull-apart rolls.


Baked Goods, Breads




Canadian Living






North American : Canadian