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Bassman's pull apart rolls in the Deserts forum inspired me to make some monkey bread for the kids, so here it is.
Recipe for the best damn dinner rolls you've ever had
1 tsp sugar
1 1/2 tsp instant yeast or 1 envelope dry active yeast
1/4 C tepid water (105-110 degrees)
1 cup warm milk
1/4 C melted butter
1/4 C sugar
1 egg, beaten (at room temp)
1 tsp salt
4 C all-purpose flour
Combine sugar and yeast in luke warm water.
Let stand 5-10 minutes until yeast begins to foam.
Thoroughly mix milk, butter, sugar, egg and salt in large bowl.
Stir in the yeast mixture and 3 1/2 cups of flour, adding a bit more if necessary to make a soft, pliable dough.
Turn dough out on floured board and let rest while you clean and butter bowl.
Knead dough gently 4-5 minutes, adding flour if necessary, until dough is smooth and silky.
Return to bowl, cover with plastic wrap, and let rise in warm place until doubled in size (1 1/2 hours approximately).
Punch down and divide into 32 pieces of similar size.
1 C chopped pecans or hickory nuts
1 stick melted butter
1/3 C maple syrup
1/2 C sugar
1 tsp cinnamon
1 package (8 oz) cream cheese
Sprinkle hickory nuts or pecans into a greased 10-inch bundt cake or angel food cake pan. In a small bowl, mix 2 Tbls butter and maple syrup until well blended, pour over nuts in pan. Set aside.
You should have 32 pieces of bread dough. Flatten each dough ball a bit with your fingers. Place remaining melted butter in a shallow bowl. In another shallow bowl, mix sugar and cinnamon.
Cut cream cheese into 32 cubes and roll in sugar mixture. Place one cube in center of each piece of dough, and fold up dough around cream cheese to seal tightly. Dip one side of each dough ball in the butter, then in the sugar mixture. Place in pan sugar-side up.
Pour remaining butter over top and sprinkle with remaining sugar mixture. Cover with plastic and let rise to double in size. Bake at 350° for 30 minutes or until golden brown. Invert onto a serving platter and serve warm.
Recipe for the best damn dinner rolls you've ever had
1 tsp sugar
1 1/2 tsp instant yeast or 1 envelope dry active yeast
1/4 C tepid water (105-110 degrees)
1 cup warm milk
1/4 C melted butter
1/4 C sugar
1 egg, beaten (at room temp)
1 tsp salt
4 C all-purpose flour
Combine sugar and yeast in luke warm water.
Let stand 5-10 minutes until yeast begins to foam.
Thoroughly mix milk, butter, sugar, egg and salt in large bowl.
Stir in the yeast mixture and 3 1/2 cups of flour, adding a bit more if necessary to make a soft, pliable dough.
Turn dough out on floured board and let rest while you clean and butter bowl.
Knead dough gently 4-5 minutes, adding flour if necessary, until dough is smooth and silky.
Return to bowl, cover with plastic wrap, and let rise in warm place until doubled in size (1 1/2 hours approximately).
Punch down and divide into 32 pieces of similar size.
1 C chopped pecans or hickory nuts
1 stick melted butter
1/3 C maple syrup
1/2 C sugar
1 tsp cinnamon
1 package (8 oz) cream cheese
Sprinkle hickory nuts or pecans into a greased 10-inch bundt cake or angel food cake pan. In a small bowl, mix 2 Tbls butter and maple syrup until well blended, pour over nuts in pan. Set aside.
You should have 32 pieces of bread dough. Flatten each dough ball a bit with your fingers. Place remaining melted butter in a shallow bowl. In another shallow bowl, mix sugar and cinnamon.
Cut cream cheese into 32 cubes and roll in sugar mixture. Place one cube in center of each piece of dough, and fold up dough around cream cheese to seal tightly. Dip one side of each dough ball in the butter, then in the sugar mixture. Place in pan sugar-side up.
Pour remaining butter over top and sprinkle with remaining sugar mixture. Cover with plastic and let rise to double in size. Bake at 350° for 30 minutes or until golden brown. Invert onto a serving platter and serve warm.
That's some great looking bread! 
for making them from scratch.
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