Monkey Bread

Yield: 18 servings (serving size: 2 balls)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 86
  • Calories from fat: 0.0%
  • Fat: 1.5g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 2.1g
  • Carbohydrate: 16.1g
  • Fiber: 0.6g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 116mg
  • Calcium: 0.0mg

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.
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