Monkey Bread - cooking recipe

Ingredients

1 c. milk, scaled
1 c. mashed potatoes
2/3 c. Crisco
2/3 c. sugar
1 tsp. salt
1 pkg. yeast
1/2 c. lukewarm water
2 eggs, beaten
about 6 c. flour

Preparation

Dissolve the yeast in the lukewarm water.
Combine in a large mixing bowl the milk, potatoes, Crisco, sugar and salt and let stand until the mixture cools to lukewarm.
Then add the yeast, eggs and 1 1/2 cups flour.
Mix thoroughly and continue to add flour until you have a stiff dough.
Turn out on a board and knead thoroughly.
Return to a greased bowl and grease the top of the dough.
Cover with a damp cloth and let stand to rise 2 hours in a warm place.
Punch down and put in the refrigerator to chill. About 1 1/2 hours before serving time, roll dough about 1/2 inch thick.
Cut in 2-inch squares and pull to elongate to diamond shape.
Dip in melted butter; lay alternately around a well buttered ring mold or tube pan.
Then repeat for a second layer, alternating so the diamonds will not fall on each other.
Let rise until double in bulk.
Bake at 400\u00b0 for 20 to 25 minutes.
Serve in a ring and let your guests pull apart.
You can also use a diamond shaped cutter.