In addition to being an ice cream freak, I’m also a bread freak. I could sit down at dinner and just eat rolls and butter the whole night. Forget about meat and potatoes, I’ll leave that to my man.
Normally, monkey breads are sweet, caramel gooey messes, but not this one. We’ve dipped into the savory side of breads, but it’s just as good.
You first start out this recipe on the stove, move it to the mixer, and after you’ve added all your dry ingredients, you’re going to let it rise for an hour until doubled.
Then, it’s time to separate the dough into little balls, and give it a final resting place – the bundt pan.
There’s also a pretty sweet, I mean savory, herb/Parmesan combination that goes in between all the little ball layers. I think I could sprinkle it on practically anything!
This recipe serves about 6-7 people comfortably, but if you doubled it for a crowd, you would just keep sprinkling and layering. I love that everyone can pull their own pieces too – big or small – you choose!
Herbed Monkey Bread perfectly complements any pasta dish, or a steaming bowl of soup. Especially my amazing potato soup. Oooh, I can taste it now. Hmmm, maybe I shouldn’t construct a recipe post when I’m hungry.
Without further ado, here’s the goods:
Herbed Monkey Bread
Yield: 6-8 servings
- 3 to 3 1/2 cups all-purpose flour
- 2 tbsp sugar
- 1 tsp salt
- 1 package active dry yeast
- 1 1/4 cups fat-free milk
- 2 tbsp canola oil
- 4 tbsp butter, melted, divided
- 1 egg
- 2 tbsp grated Parmesan cheese
- 1 tbsp sesame seeds
- 1/2 tsp garlic salt
- 1/2 tsp paprika
- 1/2 tsp each dried parsley flakes, thyme, and crushed rosemary
1. In a large mixing bowl, combine 2 cups flour, sugar, salt, and yeast. In a small saucepan, heat the milk, oil, and 2 tbsp butter to 120-130 degrees F. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a lightly floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. In a small bowl, combine the cheese, sesame seeds, garlic salt, paprika, and herbs. Punch dough down. Divide into 32 pieces; roll each into a ball. –> I almost never get 32 pieces, by the way.
4. Drizzle 2 tsp butter into a 10-in. tube pan coated with cooking spray; sprinkle with a third of the cheese mixture. Top with 16 balls. repeat layers. Drizzle with remaining butter and sprinkle with remaining cheese mixture. Cover and let rise in a warm place until doubled, about 30 minutes.
5. Bake at 350 F for 30-35 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack.
Recipe from Taste of Home
Because this recipe doesn’t have a lot of expensive ingredients, such as sour cream, buttermilk, or pure vanilla extract, it ends up being a super cheap alternative to buying from the bakery section of the grocery.
Plus, it just tastes better homemade!
Total Cost: $1.88 or $.31/serving
You can also download this recipe for The Recipe Binder from Creative Savings!
Don’t have The Recipe Binder? Find out how I use this all-in-one tool to organize my recipes and manage everything I need to do in the kitchen. It’s the exact system I used to get my own cookbooks, loose pages, and recipe cards in order…and works like a charm! Read it HERE.
Which do you prefer, sweet or savory monkey breads?
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