Ummmmmm. I have no words to describe these incredible individual monkey breads.
Let me tell you something. Taking the pictures for this post was nothing short of torture. From minute two of these little pillows of awesomeness being in the oven, the insane warm garlic bread smell made me crazy. I came very close to pulling them out of the oven before they were done and eating them all. (Why not? I can totally make another batch!) But I resisted.
Then they were FINALLY done and again, I resisted. After these nuts I wasn’t looking for more burns on my tongue any time soon.
So I piled them in my lovely bread basket and took a picture. And another. And then a bite. And another. And another. And I still don’t know how I kept myself from eating all.of.them before I could finish taking pictures. Some kind of divine intervention, I’m sure.
Because these are unbelievable. They are SO fluffy, SO garlicky, SO soft and full of flavor they make your heart melt a little bit. Especially if you’re a bread person, which I most definitely AM!
I guess I do have a few words to describe them after all. But I honestly don’t know if I’ve done them justice.
And these individual monkey breads are so easy to make! I swear, even if you’re not a bread baker you can make this. I’ve seen similar recipes that use store-bought biscuit or bread dough and you could sure try subbing that in for the bread. But whyyyyy would you? I promise this is easy.
MAKE THEM! Fall in love and live happily ever after. Until they’re gone, at which point you’ll want to make another batch.
- 1 .25-ounce package active dry yeast
- 1 1/4 cups warm water, divided
- 5 tablespoons butter, melted and divided
- 2 teaspoons honey
- 1 1/2 teaspoons salt
- 1/2 teaspoon garlic powder
- 3 to 3 1/2 cups bread flour
- 3 tablespoons freshly grated Parmesan (from about 1 1/2 ounces cheese)
- 1 teaspoon dried parsley
- 1/2 teaspoon dried basil
- 4 cloves garlic, minced
- pinch of red pepper flakes (optional)
- Combine yeast with 1/4 cup of warm water in a small bowl. Set aside until foamy, about 5 minutes.
- In the bowl of a standing mixer fitted with the paddle attachment, combine remaining water, 1 tablespoon melted butter, honey, and 1 cup of flour. Mix on low speed for 1 minute. Add yeast mixture and mix 1 minute more. Add salt and garlic powder, mixing to combine.
- With mixer on low, add remaining flour 1/2 cup at a time until dough has formed a ball that just clears the sides of the mixer.
- Turn dough onto lightly floured work surface and knead until elastic and smooth, 8 to 10 minutes.
- Lightly grease a large mixing bowl and place dough inside, turning a couple of times to coat with oil. Loosely cover with plastic wrap and leave to rise in a warm place until doubled in volume, about 1 hour.
- Combine remaining 4 tablespoons butter, cheese, parsley, basil, garlic, and red pepper flakes. Coat a 12-cup muffin tin with cooking spray.
- Deflate dough and divide into about 50 small balls. (To make counting easy, divide dough first into 10 chunks, then divide each chunk into 5 balls.) Dip each ball into butter-Parmesan mixture, and place into prepared muffin tin—you should have 4 to 5 pieces of dough per muffin cup. Drizzle any of the remaining butter mixture over the top.
- Let bread rise in muffin tin for 30 minutes. Preheat oven to 400 degrees.
- Bake for 11 to 12 minutes, until golden brown. Allow to cool 10 minutes in pan before serving.