Monkey Bread

Ingredients

• 1 package active dry yeast
• 1 cup warm water (100° to 110°), divided
• 2 3/4 cups all-purpose flour
• 2 tablespoons sugar
• 3/4 teaspoon salt
• 3 tablespoons reduced-calorie margarine, melted
• Butter-flavored cooking spray

Preparation

1. Combine yeast and 1/4 cup warm water in a 1-cup liquid measuring cup; let stand 5 minutes. Combine yeast mixture, remaining 3/4 cup warm water, flour, sugar, and salt in a large bowl; beat with a mixer at medium speed until well blended. Cover and chill at least 8 hours.
2. Punch dough down. Turn out onto a heavily floured surface, and knead 3 or 4 times. Shape dough into 36 (1-inch) balls.
3. Brush balls with melted margarine, and layer in a 12-cup Bundt pan coated with cooking spray. Cover and let rise in a warm place (85°), free from drafts, 40 to 45 minutes or until doubled in bulk.
4. Preheat oven to 350°.
5. Bake at 350° for 30 to 35 minutes or until golden. Serve warm.