Wednesday, November 30, 2011

Delicious Ooey Gooey Monkey Bread

It's Thanksgiving break and my DD wants Monkey Bread.  I'm thinking we have time let's make our own.  I just can't bring myself to buy that frozen one at the grocery store.  I remembered years ago making something that really reminded me of Monkey Bread.

It was a recipe in my "Make A Mix" cookbook called Butterscotch Butter Balls.  The "Make A Mix" part of this recipe is that you make a Hot Roll Mix.  It can be used in many recipes in this book.  So, first I made a batch of Hot Roll Mix.

Hot Roll Mix 

    • 5 lbs all-purpose flour
    • 1 1/4 cups sugar
    • 4 teaspoons salt
    • 1 cup instant nonfat dry milk powder

  1. Combine all ingredients in a large bowl. Stir together to distribute evenly. Pat in a large airtight container. Label. Store in a cool, dry place. Use within 6 to 8 months. Makes about 22 cups of Hot Roll Mix.

I have to admit that the name of this recipe I find quite unappealing.  Especially in this day and age where people like Katherine Heigl are launching websites called  All for a good cause in spaying and neutering pets and the adoption of pets that have been rescued.  But come on I'm really getting sick of talking about balls in the media.  My daughter and I threw a few name ideas around.  Her suggestion was Butterscotch Monkey Balls, which elicited a good natured chase around the kitchen and spanking with a spatula.  We still haven't come up with a name we really like, but we did really like the recipe.

Butterscotch Butter Balls 

    • 1 1/2 cups lukewarm water
    • 1 tablespoon active dry yeast
    • 2 eggs, beaten
    • 1/2 cup vegetable oil or 1/2 cup melted margarine
    • 5 to 6 cups hot roll mix
    • 1 (3 ounce) pkg regular butterscotch pudding
    • 1 cup butter or 1 cup margarine, melted
    • 1 cup brown sugar, firmly packed
    • 1 (1 1/2 ounce) pkg pecans, chopped
    • 2 teaspoons cinnamon
  1. In a large bowl dissolve yeast in lukewarm water. Blend in eggs and oil or margarine. Add 5 cups of Hot Roll Mix. Stir well. Add additional Hot Roll Mix to make a soft, but not too sticky dough. Knead about 5 minutes until dough is smooth. Lightly butter bowl. Put dough in bowl and turn to butter top. Cover dough with a damp towel and let rise in a warm place until doubled in bulk, about 1 hour. Punch down dough. Divide dough in to 48 balls of equal size. Place balls on a cookie sheet. Cover with plastic wrap and freeze. When frozen, transfer to plastic bags for storage in freezer. Use within 1 to 2 months. About 8 hours before serving, or the night before, place 24 frozen balls in each of 2 unbuttered bundt pans. Sprinkle half of the butterscotch pudding on each pan of frozen rolls. Combine melted butter or margarine and brown sugar in a small bowl Pour half the mixture over each pan of rolls. Sprinkle half of pecans and half of cinnamon over each pan. Cover both pans with towels and let rise about 8 hours over night. Preheat oven to 350 F (175 c) Bake about 30 minutes, until golden brown. Makes 2 butterscotch rings.

Lynne's note:  I make one.  Saving the 1/2 butterscotch pudding for another day.  We doubled the pecans, because we like them.

It's best eaten while warm.  If you can't eat it while warm from the oven.  Warm it up in the microwave. 

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