Crock-Pot Express Monkey Bread

Monkey bread is called monkey bread because it is a bread that is designed to be picked at, or pulled apart with your fingers then eaten. Much like a monkey grooming another monkey would pick off bugs and eat them.

If you want to make your own homemade bread dough and skip the use of canned refrigerated biscuits you sure could do that.

From Scratch Monkey Bread Dough Recipe
Instructions:
– 2 Tablespoons Unsalted Butter, Melted
– 1 Cup Warm Milk (About 110° F or 43°C)
– 1/3 Cup Warm Water (About 110° F or 43°C)
– 1/4 Cup Granulated Sugar
– 2 1/4 Teaspoons Instant Yeast
– 3 1/4 Cups All-Purpose Flour
– 2 Teaspoons Kosher Salt
Directions:
– In a large glass measuring cup, mix together the milk, water, butter, sugar and yeast.
– In a bowl of a stand mixer fitted with the dough hook, mix together the flour and salt.
– Turn the stand mixer to low and slowly add the milk mixture.
– Once the dough comes together, increase the speed to medium and mix until the dough is smooth and shiny (about 6 to 7 minutes).
– If the dough is too wet add more flour 1 tablespoon at a time until it comes together. If the dough is too dry, add water, 1 tablespoons at a time.
– Coat a large mixing bowl with non-stick cooking spray.
– Place the dough in the prepared bowl and turn to lightly coat with cooking spray.
– Cover the bowl with plastic wrap and let the dough rise until doubled (1 to 2 hours).
– Divide dough into walnut sized balls and proceed with the recipe as written below.

On the rare chance that you have leftover monkey bread (is that a thing?) you can just loosely wrap the leftover bread in plastic wrap or foil and it can sit out on the counter for up to 2 days. There is no need to refrigerate the monkey bread unless you either are storing it longer than 2 days or you like to pick at it and eat it cold.