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!
Enjoy...
Monkey
Bread Pull a Parts
Dough:
1
C scalded milk
¼
C butter
½
C sugar
½
C mashed potatoes (can be leftovers or instant)
¾
tsp salt
2
eggs
3
C GF flour (featherlite)
3
tsp xanthan gum
3
TB of ground flaxseed
Let Proof:
1
TB yeast
1/6
C warm water
½
tsp sugar
Topping:
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!!
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