Monkey Bread Recipe

1 cup 2% reduced-fat milk
1½ cups, plus 1/3 cup, sugar
3/4 cup, plus 1/3 cup, butter
½ teaspoon salt
1 (¼-ounce) package active dry yeast
¼ cup lukewarm (110 to 115F) water
3 eggs, well beaten
4 cups all-purpose flour
2 to 3 tablespoons ground cinnamon
1 1/4 cups ground pecans

1. Scald milk in a small saucepan. Add 1/3 cup sugar, 1/3 cup butter and salt. Heat until butter melts and sugar dissolves. Remove from heat and cool to lukewarm.
2. Dissolve yeast in warm water and a sprinkling of sugar in a large bowl; let stand 5 minutes until yeast bubbles. Stir in eggs and milk mixture. Stir in 2 cups flour; beat until smooth. Add 2 cups flour; mix well. If dough seems too wet, add another 1/2 cup flour. Cover and let rise until doubled in size, about 1 1/2 hours. Punch down and let it rise again until doubled in size. About 1 1/2 hours.
3. Combine remaining 1 1/2 cups sugar and cinnamon in a small bowl. Melt remaining 3/4 cup butter. Roll dough into walnut-size balls. (If dough is too wet to handle easily, scoop up portion of dough with a soup spoon.) Dip into melted butter, then in sugar mixture, then in pecans. Pile loosely in an ungreased Bundt pan. Let rise 40 minutes.
4. Preheat oven to 400F. Bake 10 minutes; reduce heat to 325F. Bake 25 minutes. Remove from oven and invert immediately onto a large serving plate. Serve hot. Do not cut; let diners “pluck” a serving. Makes 32 rolls.

Nutrition facts per serving (1-roll): 180 calories, 10g fat, 3g protein, 20g carbohydrates, 1g fiber, 90mg sodium.