Chocolate Monkey Bread

Monkey Bread! There are so many varieties. This chocolate version is made from simple ingredients and ends up full of wow! The dough itself outdoes any freezer dough or refrigerator biscuit and bakes up light and fluffy. It’s a great example of why we all need some white flour in our storage.Dough

  • 6 Tablespoons Sugar
  • 1 ½ teaspoons Salt
  • 6 Tablespoons Canola Oil
  • 1 ¼ cups Water, very warm
  • 1 cup Flour
  • 1 ½ Tablespoons Yeast
  • 3 cups Flour

Chocolate Mix

  • ½ cup Sugar
  • 1 Tablespoon Cocoa
  • ½ teaspoon Ground Cinnamon
  • ¼ teaspoon Salt
  • ⅓ cup Powdered Milk
  • ½ cup Butter, melted

Combine dough ingredients in order. You may not need all the flour. Add 2 of the last 3 cups called for, kneed and see how dough consistency is…dough should form a ball and scrape the sides of the bowl, not stick to it.  Let rise until double about 20 minutes. Meanwhile mix all ingredients for chocolate mix, except butter, in a large reseal-able storage bag. Shake and mix well.Form dough into 1 1/2 inch balls. Place balls of dough 3 or 4 at a time in bag with chocolate mix. Close bag and shake well to coat. Remove balls and place in greased Bundt pan or 9 X 13 baking pan. Repeat with remaining dough balls. Pour melted butter over all the rolls in the pan.

Cover and let rise for 20-30 minutes. Bake at 350 degrees for 20-30 minutes.  Invert baking pan on cookie sheet and lift pan off of rolls.  Serve!

Butter – It is something I can’t live without in my cooking and I don’t need to. There are wonderful ways to add beans and decrease the butter needed in most baked goods, and butter powder can work in a lot of places too. But butter, plain and simple butter, is my favorite thing to spread onto fresh baked bread. Beans just don’t cut it. So, how do I store it? I choose to keep butter, boxes and boxes of butter, in the back of my refrigerator. It also stores well in the freezer, but since I have room in my fridge, that’s where I keep it. I stock up when it’s on sale, and I use it all year round. When we’re getting ready to move I allow my stock to decrease. In an emergency I have my beans and powder to fall back on, but I pray I always have enough butter around for recipes like this and to spread on my toast!

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