Sticky Pull-Apart Bread
Recipe courtesy of The Pillsbury Doughboy's Kids Cookbook . This recipe comes from Megan’s first cookbook and has become a Fisher family favorite at Thanksgiving and other holidays. The recipe is easy and has never failed to satisfy.
Servings 16
Ingredients
- 1/3 cup sugar
- 1/3 cup brown sugar firmly packed
- 1 tsp cinnamon
- 1 package hot roll mix
- 1/3 cup raisins or dried currants
- 1 medium egg
- 1 cup water heated to 120 to 130 degrees F
- 2 TBL butter softened
- flour
- shortening
- ¼ cup butter
Instructions
- Measure, level off with spatula and place sugar, brown sugar and cinnamon in small bowl. Stir together and set aside. In a large bowl, place flour and yeast from box mix, currants or raisins and stir until well mixed. Add beaten egg to flour mixture and stir. Measure and add hot water and 2 TBL butter. Stir until the dough pulls away from the sides of the bowl.
- Place dough on lightly floured surface and with greased or floured hand, shape dough into a ball and knead for 5 minutes. Cover dough with large bowl and let it rest for 5 minutes. While waiting, generously grease a 12 cup Bundt pan with shortening. Melt ¼ cup butter in a small saucepan over low heat. Set aside.
- With a knife, cut dough into 4 even parts and then cut each part into 8 pieces. You’ll have 32 evenly sized pieces when done. Form each piece into a ball. Dip each ball into the melted butter, then in the sugar-cinnamon mixture. Place balls in greased Bundt pan. Sprinkle any remaining mixture on tip.
- Cover dough with sheet of plastic wrap and cloth towel. Place pan in warm place (80 to 85 degrees) to let the dough rise for 30 minutes. Pre-heat oven to 375 degrees. When dough has finished rising, bake in oven for 20 to 25 minutes or until golden brown. Remove from oven and immediately turn it upside down onto serving plate. Remove pan.