The smell of monkey bread baking in the oven sends me straight to Hearne, TX, walking into my grandparents kitchen after a quick stroll home from Sunday church. I'm wearing a handmade dress with poofy sleeves and a smock, hair pulled half-up into a large, handmade bow. My bangs are plastered to my forehead and my white stockings are stained with the dust from the road.
It's amazing how smells can evoke memory. And every time I bake monkey bread, I see my grandmother.
This is her recipe. A few decades old, but still brings life to my kitchen today :) Enjoy.
What you need:
1 cup Kellogg's All-Bran cereal
3/4 cup vegetable oil
1/2 cup sugar
1 cup boiling water
1 cup luke warm water
2 packages dry active yeast
1 tablespoon sugar
2 eggs, beaten
2 teaspoons salt
6 cups flour
1 stick butter, melted
What to do:
Mix All-Bran, oil, and sugar in a large mixing bowl.
Pour in boiling water and mix.
In a small bowl, combine warm water, yeast, and sugar until dissolved.
Combine eggs and salt, and add to the All-Bran mixture.
Add yeast mixture and blend
Gradually add 2 cups of flour at a low speed, then add the remaining 4 cups.
Separate the dough into 2 parts.
Drop onto a floured surface and knead until
just tough, not sticky (this is a very sticky dough, so you may need more flour than you think...).
Roll each ball to 1/2 inch thick and cut into rounds.
Dip rolls into the melted butter and place butter-side-down into 2 Bundt pans (you can also use 2 13X9 pans).
Pour remaining butter over the top of the rolls.
Bake at 350 degrees for 10 minutes, then 450 degrees for 15 minutes.
Where is the picture of the fully baked rolls?
I don't have one. Because we ate them. All. That's how good they are.
Floured hands,
HK
