Okay, so I’m not saying that I don’t use butter. Baking without butter isn’t necessarily easy, is it? But for about a year now, I have boycotted adding butter to food. So I won’t put it on bread, veggies, or anything else that’s already made. I figure that skipping butter allows me to eat more chocolate chip cookies :)
When I came across this recipe for a dill butter monkey bread, I figured, “Hey, there’s a way to have some butter on my bread without feeling guilty about it.” And the great thing is, there really isn’t that much butter in this bread. With 5 tablespoons of butter, you can make an absolutely delicious Buttery Dill Monkey Bread. Dill is one of my favorite herbs, if not my favorite, and it really shines in this recipe.
What’s great about monkey bread is that it’s perfect for sharing. I made this recipe for a party, and everyone just got to pull off a few balls of bread to eat with their dinner. It was a huge hit!
The interesting thing about this recipe is that you bake the bread balls in groups of 6-8, using multiple small ramekins or loaf pans. They key is to find the right size baking dish so that the bread has room to rise but not so much room that the balls won’t stick together. Since I had to use an assortment of baking dishes, I ended up serving the bread in a bread basket with all of the bread balls separated. It would be more ideal to serve the bread in the same dishes you use for baking it, but in order to do so it would be better if all of the dishes you use are identical :)
Buttery Dill Monkey Bread
adapted from Ashley Brouwer
(makes 40-55 1-inch bread balls)
2 tablespoons warm water
1 1/2 teaspoons active dry yeast
1 teaspoon granulated sugar
2 ¼ cups bread flour
1/4 teaspoon salt
1/2 cup milk, lukewarm
1 tablespoon butter, melted
1 tablespoon dried dill
4 tablespoons melted butter, divided
1 tablespoon dried dill
Oven Temperature: 375 F
1. In a small glass bowl, combine the warm water, yeast, and sugar, and let sit for 10 minutes, or until the surface begins to form small bubbles.
2. In the bowl of a stand mixer, lightly whisk the flour and salt. Putting the dough hook on the mixer, gradually add the yeast mixture, milk, egg, butter, and dill. At medium speed, mix the dough until it starts to come together, no longer sticking to the sides of the bowl. Knead lightly by hand and place the ball of dough in a greased bowl. Cover with plastic wrap and let rise in a warm place for 30 minutes.
3. Meanwhile, combine 2 tablespoons of melted butter with 1 tablespoon of dried dill to make the dill butter.
4. Once the dough is ready, punch it down and shape into 1-inch balls. Dip each ball into the dill butter and place in a small greased ramekin or loaf pan. A 1 cup ramekin or 4 ounce loaf pan is ideal. You should make anywhere from 40-55 balls of dough, with each dish/pan having about 6-8 balls. The dough will rise more, so don’t cram to much dough into too small a space. Note: You may find that you need to melt more butter than stated for this step, depending on how much butter you put on each ball.
5. Cover the dough again with plastic wrap and allow to rise for another 20-25 minutes. During this time, preheat your oven to 375 F. Right before baking, brush some of the remaining 2 tablespoons of melted butter over the dough. Bake in the preheated oven for 12-15 minutes, brushing again with the butter twice throughout the baking process (or until you use up all of the butter!)
6. Enjoy warm from the oven :)