I love the title of this recipe -- it's hilarious. If you're wondering if I am the creator of this fabulous title -- well yes I am! Hopefully I'm not the only one giggling.
The first time I heard of monkey bread was on a visit to Pennsylvania to visit my grandma many years ago. The one I originally ate was a cinnamon and sugar bread baked in a bundt cake pan. I've modified the recipe from sweet to savory and make it often whether it's for bread at dinner or served with red sauce for dipping and a side salad for an easy weekday meal.
Ingredients
12 Rhodes frozen dinner rolls, thawed but still cold
1/3 cup melted butter
2 tablespoons chopped fresh parsley chopped
2 tablespoons finely chopped onion
2 cloves of minced or crushed garlic
2 tablespoons grated Parmesan
1/2 cup Italian blend shredded cheese
Directions
- Preheat oven to 350 degrees and coat 12 cup muffin tin with cooking spray.
- Cut each dinner roll into 5 equal pieces and roll into little balls. Place in a large bowl.
- Combine butter, parsley, onion, garlic and Parmasen in a small bowl.
- Pour over rolls and toss to coat well.
- Place 5 pieces in each well sprayed cup of a 12 cup muffin tin.
- Cover with sprayed plastic wrap and let double in size.
- Remove wrap and bake at 350 degrees for 15-20 minutes.
- The last 5 minutes of baking top with shredded Italian cheese blend to melt.
- Cool 3-4 minutes before removing from pan.
Servings
12 mini monkey breads
A Broken Oven Tip
You can make this a sweet bread by omitting all the savory ingredients and adding some cinnamon & sugar, maybe even some raisins.
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