Monkey Bread

Everyone's favorite breakfast      Jill Dorrough

1 pkg yeast 1/4 cup warm water 1 1/4 cups warm milk 1/4 cup sugar 2 eggs 1 tsp salt 5 cups flour caramel: 2/3 cup packed brown sugar 1/4 cup butter, cubed 1/4 cup heavy whipping cream assembly: 3/4 cup chopped pecans (if your family goes for that) 1 cup sugar 1 tsp ground cinnamon 1/2 cup butter, melted Directions: In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, eggs, salt and 3 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a firm dough. Knead for about 5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. For caramel, in a saucepan, bring the brown sugar, butter and cream to a boil. Cook and stir for 3 minutes. Pour half into the greased 10-inch fluted bundt pan; sprinkle with half of the pecans. Punch dough down; shape into 40 balls (each about 1 1/4 inch ddiameter). In a shallow bowl, combine sugar and cinnamon. Place melted butter in another bowl. Dip balls in butter, then roll in sugar mixture. Place 20 balls in the tube pan; top with remaining cramael and pecans. Top with remaining balls. Cover and let rise until doubled, about 45 minutes. Bake 350 for 30-35 minutes or until golden brown. (Cover loosely with foil if top browns too quickly). Cool for 10 minutes before inverting onto a serving plate. Serve warm.