RHODES BREAD MONKEY BREAD RECIPES

Steps:

• Grease a 10 inch Bundt pan or tube pan.
• In a medium bowl, mix together the green onion, parsley, garlic powder, salt, butter and eggs until well blended. Break the bread dough off in walnut-sized pieces, and dip each piece into the egg mixture.
• Place coated dough balls into the prepared pan. Once there is a layer of balls covering the bottom of the pan, sprinkle with Parmesan cheese. Repeat, sprinkling each layer with cheese until everything is in the pan. Cover loosely, and let rise until doubled in size, about 45 minutes. Preheat the oven to 350 degrees F (175 degrees C).
• Bake for 30 minutes in the preheated oven, or until golden brown.

Steps:

• Dissolve yeast in warm water. Melt 5 tablespoons butter. Add milk, eggs and melted butter; stir in 1/4 cup sugar, salt and 3 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a firm dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Refrigerate, covered, overnight., Punch dough down; shape into 40 balls (about 1-1/4 in. diameter). Melt remaining butter. In a shallow bowl, combine cinnamon and remaining sugar. Dip balls in butter, then roll in sugar mixture., For caramel, bring brown sugar, butter and cream to a boil in a small saucepan over medium heat. Cook and stir 3 minutes. Pour half of the caramel into a greased 10-in. fluted tube pan; layer with half the pecans and half the dough balls; repeat. Cover and let rise until doubled, about 45 minutes., Preheat oven to 350°. Bake until golden brown, 30-40 minutes. (Cover loosely with foil for last 10 minutes if top browns too quickly.) Cool 10 minutes before inverting onto a serving plate., For optional glaze, beat cream cheese and butter until blended; gradually beat in confectioners' sugar. Add enough milk to reach desired consistency. Drizzle glaze over warm bread.