Monkey Bread – a delicious recipe with milk, sugar, oleo, yeast, flour, salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Use a heavy-duty mixer for this or knead well.
2
Pour milk over the sugar and oleo.
3
Add dissolved yeast.
4
Mix dry ingredients. Add flour mixture one cup at a time.
5
Put in large bowl and let rise until double.
6
Add one more cup of flour and store in airtight container in refrigerator until ready to use.
7
To use, roll out thin, cut into strips and dip strips into butter or oleo and layer into large baking pans.
8
Let rise again and bake at 425u00b0 for 10 or 15 minutes.
9
Serve hot.
10
You don't have to use all this at one time.
11
This will stay up to two weeks in the refrigerator. You will need about 2 sticks of melted oleo or butter to dip the strips into before layering into the pan.
2092
kcal
Calories
10
g
Fat
435
g
Carbs
53
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 c. milk, 1 c. sugar, 1 c. oleo, 2 pkg. yeast, and more.
Yes, Monkey Bread falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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