Hot Roll Monkey Bread

Course Bread, Breakfast


  • 1 pkg Pillsbury Hot Roll Mix
  • 3/4 C very warm water 105-115°
  • 1/2 tsp salt
  • 2 eggs
  • 1/3 C butter or margarine
  • Dill weed if desired


  1. In large bowl, dissolve yeast from hot roll mix in warm water; stir in salt and eggs. Add flour mixture; blend well. Cover; let rise in warm place until light and doubled in size, 30-45 minutes. Grease 12-cup fluted tube pan. In shallow pan, melt butter. On floured surface, toss dough until no longer sticky; press or roll dough into 15x12 inch rectangle. Using pastry wheel or sharp knife, cut dough into diamond-shaped pieces by cutting into 2 to 2 1/2 " strips diagonally across dough. Dip each piece into melted butter and layer in greased pan, overlapping pieces. Sprinkle each layer with dill weed. Cover; let rise again in warm place until light and doubled in size, 20-30 min. Preheat oven to 400°. Bake 20-25 minutes or until deep golden brown. Cool upright in pan 2 minutes; turn onto serving plate. Serve warm. 10-inch ring pull-apart loaf.
hot roll monkey bread recipe
Hot Roll Monkey Bread Recipe
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