These were literally gone in fifteen minutes after being pulled out of the oven...they are that good!
Pre-Cooked...You want it to raise double to triple in size...
After being inverted onto a serving platter...oozing with goodness!
Monkey Bread Pull a Parts
1 C scalded milk
¼ C butter
½ C sugar
½ C mashed potatoes (can be leftovers or instant)
¾ tsp salt
3 C GF flour (featherlite)
3 tsp xanthan gum
3 TB of ground flaxseed
1 TB yeast
1/6 C warm water
½ tsp sugar
1 cup packed brown sugar
1 (3.4 ounce) package Cook and Serve Butterscotch pudding mix
1/4 cup white sugar
2 teaspoons ground cinnamon
1/2 cup melted butter
1. Mix brown sugar, pudding mix, sugar and cinnamon and set aside (from toppings list).
2. In microwaveable dish, combine milk and butter and bring to scalding temperature (180 degrees). In separate mixing bowl, combine the seven other ingredients listed up top. I use yeast that does not to be proofed; therefore I add those three ingredients in with all the above listed. If you need to proof the yeast, go ahead and once it is all bubbly you can add it the mixing bowl. Mix on high (about 3 minutes) until dough is well blended. Spray Bundt pan really well with non-stick spray. You will want to grease your fingers as well.
3. Roll dough into balls the size of a golf ball. Roll in pudding/sugar mixture and layer in pan. Pour melted butter over first layer. Repeat with the next layer.
4. When all the dough is gone, sprinkle remaining pudding/sugar mixture over dough in Bundt pan. Cover and let rise in a warm place for 3 hours. Bake in pre heated oven, 350 degrees, for 20-30 minutes. Let cool for about ten minutes and then flip out onto a serving platter. Enjoy the ooey gooey goodness of these delicious rolls!!