Monkey Bread Goes Italian!
Monkey Bread may seem like an unusual choice for an Italian meal, but we had company last night and I wanted to partner the lasagna with something a little more interesting than garlic bread. A savory version of Monkey Bread, which is usually made in a Bundt pan and often called “pull-apart” or “bubble” bread, seemed like a good idea. However, rather than serve monkey bread in a Bundt pan, I piled the balls of bread dough in my one and only Emile Henry Pie Dish.
The presentation was a hit, and I can’t wait to make it again.
The first step is to line the pie dish with flavored butter.
If the dough balls are frozen, it should take about 4 hours for them to rise. If they are thawed and cold, they’ll rise in 1 1/2 to 2 hours.
And of course they’ll rise even more in the oven, so it’s a good thing I left some gaps.
Now I have a second pack of thawed bread dough in the refrigerator and will probably try a small batch version of the traditional caramel flavored monkey bread made with pudding mix.
- 1 pound (12 count) frozen dinner rolls, thawed (I used Rhodes brand)
- 4 tablespoon unsalted butter, melted
- 1 tablespoon dried parsley flakes
- 1 teaspoon garlic powder
- 1/4 teaspoon salt
- A little garlic salt (optional)
- Some sesame seeds (optional)
- Combine the melted butter, parsley flakes, garlic powder and salt in a bowl.
- Pour just enough of the melted butter mixture into a 9 inch deep dish pie plate to coat the bottom. Brush a little bit on the sides as well.
- Dip thawed dough pieces in remaining butter mixture and arrange them dipped side up in the plate. Brush any remaining butter over the top.
- Cover with an overturned mixing bowl and let rise at room temperature until doubled in bulk -- about 1 1/2 to 2 hours depending on how cold the dough is.
- Preheat oven to 350 degrees and bake for 30 minutes or until golden brown.