Monkey Bread - cooking recipe

Ingredients

2 pkg. dry yeast
1/4 c. water (warm)
3/4 c. milk (scalded)
1/2 c. shortening (I use butter Wesson oil)
1/2 c. sugar
1 1/2 tsp. salt
3 well-beaten eggs
4 1/2 c. flour

Preparation

Soften yeast in warm water; combine milk, butter, Wesson oil, sugar and salt.
Cool to lukewarm; add yeast mixture.
Add eggs, then flour; mix to soft dough.
May take a little more flour. Knead on lightly floured surface until smooth and elastic.
Place in greased bowl, turning once to grease surface.
Cover with damp cloth
and let rise in warm place until
dough is double in bulk. Punch down, cover and let rise 10 minutes more.
Roll out and cut with biscuit cutter.
Dip each round in melted butter and stand on edge around Bundt pan.
Let rise until double.
Bake at 350\u00b0 for 40 minutes or until brown.