Monkey Bread

Requires two 9" cake pans

1 1/2 packages rapid rise dry yeast
1 teaspoon sugar
1 cup milk, scalded then cooled to warm stage (115 degrees)
1/2 cup margarine, melted
1/3 cup sugar
1 tablespoon salt
3 eggs
5 cups sifted plain flour

Dissolve yeast and teaspoon of sugar in warm milk. In a separate bowl, combine margarine, 1/3 cup of sugar and the salt and pour milk over this mixture. Stir in 1/2 the flour, then add the eggs and stir in remaining flour. Turn onto lightly floured board and knead for 10 minutes.

Place in a greased bowl, then turn dough upside down to expose greased side. Cover with towel and put in warm place to rise until doubled, about 1 1/2 hours.

Punch down dough and turn onto floured board and roll out to about 1/4 inch thickness. Roll into 48 balls. Dip balls into melted butter. Fills two 9" cake pans. Cover and let rise again until double in volume, about 1 hour.


Bake at 375 degrees for 15 to 20 minutes.

Makes about 4 dozen.