When I was a young girl, my mother and I made frequent trips to Dallas for shopping and some girl time. We always saved a day for lunch at The Zodiac Room, the venerable dining destination in the original Neiman Marcus downtown. A basket of Monkey Bread, served with strawberry butter, was always a highlight. Since then, my own version has become a staple on our table for holidays and special occasion meals. -- Keeley DeSalvo
Our Favorite Monkey Bread (adapted from Little Rock Cooks)
- 1/2 cup warm water
- 2 pkgs. dry yeast
- 1/2 cup milk
- 1 cup butter, used separately
- 1/2 cup sugar
- 1 tsp. salt
- 2 eggs, beaten
- 5 cups flour
Serves 12 - Oven at 350
- Stir yeast in warm water until dissolved. Heat milk and 1/2 cup butter in saucepan until melted.
- Measure sugar and salt in large mixing bowl; pour in milk mixture; stir until dissolved.
- When lukewarm, add eggs and yeast mixture. Add 2-1/2 cups flour; stir; add remaining flour and mix well.
- Turn out on a lightly floured board and knead until smooth and elastic (about 5 minutes).
- Place in greased bowl; cover with a damp cloth; let rise until double in bulk (about 2 hours).
- Punch down and let dough rest for 30 minutes.
- Roll dough very thin on lightly floured board. Cut dough in mold with edges overlapping; fill half full. Let rise until double (about 2 hours).
Bake 20-30 minutes at 350.