Monkey Bread - Bake from Scratch

      Monkey bread is essentially a wonderfully chaotic concept: it serves as a bread, a dessert, and a communal centerpiece all at once. To maximize that chaos, we begin with our Dinner Roll Dough and cut it into 70 pieces. Smaller pieces lead to greater surface area, producing more caramelized edges and those sticky-sweet bits that everyone loves to reach for. The warm cream poured over just before baking transforms this dish from good to truly exceptional: it seeps into the spaces between the dough, creating a self-basting effect in the oven. The final product is a delight that is tender on the inside, sticky and golden on the outside, best enjoyed warm, pulled apart at the table, without any reservations.

      Makes 1 (15-cup) loaf

      1½ cups (330 grams) firmly packed dark brown sugar

      ¾ cup (170 grams) unsalted butter, melted

      4 teaspoons (8 grams) ground cinnamon

      ½ teaspoon kosher salt

      Dinner Roll Dough (recipe follows)

      ½ cup (120 grams) warm heavy whipping cream (105°F/41°C to 110°F/43°C)

      Spray a 15-cup Bundt pan with flour baking spray. In a small bowl, combine brown sugar, butter, cinnamon, and salt. Punch down the Dinner Roll Dough and divide it into 70 portions (each 14 to 18 grams). Using lightly floured hands, shape any remaining bits of dough into smooth forms. (Keep the dough covered to avoid drying out.) Working in batches, dip each dough ball into the butter mixture, ensuring they are well-coated. Place the coated dough in the prepared pan and drizzle any leftover butter mixture over it, gently shaking the pan to let the mixture fall into the gaps. Cover and allow to rise in a warm, draft-free environment (75°F/24°C) until puffed, about 30 minutes. Preheat the oven to 350°F (180°C). Pour the warm cream over the dough. Bake until the bread is golden brown and an instant-read thermometer inserted near the center reads 190°F (88°C), which will take 45 to 50 minutes. Cover with foil if browning too much. Allow to cool in the pan for 15 minutes. Invert the loaf onto a serving plate and let it cool for another 5 to 10 minutes. Serve immediately and store, covered, for up to 3 days.

      Let us know how it was!

      Dinner Roll Dough

      Makes 40 rolls or 1 (15-cup) loaf

      4¾ to 5 cups (594 to 625 grams) all-purpose flour, divided

      ¼ cup (50 grams) granulated sugar

      1½ tablespoons (14 grams) instant yeast

      1 tablespoon (9 grams) kosher salt

      1 cup (240 grams) water

      ½ cup (120 grams) sour cream

      1/3 cup (76 grams) unsalted butter, melted

      1 large egg (50 grams), room temperature

      In the bowl of a stand mixer with the paddle attachment, mix 1½ cups (188 grams) flour, sugar, yeast, and salt. In a small saucepan, heat 1 cup (240 grams) water, sour cream, and melted butter over medium heat until it reaches 120°F (49°C) to 130°F (54°C). Add the hot sour cream mixture to the flour mixture and beat at medium speed until combined. Mix in the egg until well incorporated. With the mixer on low speed, gradually add 3¼ cups (406 grams) flour, mixing just until a shaggy dough forms. Switch to the dough hook attachment and beat on low speed until a soft, somewhat sticky dough forms, which should take 10 to 12 minutes. Stop occasionally to scrape the dough hook and the bowl; if the dough is too sticky, gradually add up to an additional ¼ cup (31 grams) flour, 1 tablespoon (8 grams) at a time. Cover and let it rest in a warm, draft-free spot (75°F/24°C) until the dough is puffed, about 20 to 30 minutes.

      Let us know how it was!