Ingredients

Instructions

  1. In large bowl combine 1 1/2 cups of flour, sugar, salt, and yeast, stir until blended.
  2. In a small sauce pan heat milk and oil until very warm, 120°F to 130°F Add warm liquid and egg to flour mixture, stir until moist and beat for 3 minutes on medium speed.
  3. By hand stir in additional 1 1/4 to 1 1/2 cups of flour until dough pulls cleanly away from sides of bowl.
  4. On a floured surface knead in 1/4 to 1/2 cup of flour until dough is smooth and elastic, 2 to 4 minutes.
  5. Place dough in greased bowl covered loosely with plastic wrap and towel, let rise in warm place (85°F) until doubled in size, 45 to 60 minutes.
  6. Punch down dough several times to remove all air bubbles.
  7. Divide dough into 16 equal pieces and shape into balls.
  8. Dip each ball into the melted butter and place half the balls into an ungreased 12 cup bundt pan forming 1 layer.
  9. Combine topping ingredients and sprinkle half over the layer of balls.
  10. Dip and place other half of balls to form a second layer.
  11. Pour any remaining butter over balls and sprinkle with remaining topping.
  12. Cover and let rise in a warm place until light and doubled in size (30 to 45 minutes).
  13. Heat oven to 375°F.
  14. Uncover dough and bake 25 to 30 minutes or until golden brown and sounds hollow when tapped.
  15. Cool 5 minutes remove from pan.
  16. Prep time does not include for rising of dough.
  17. This bread is best served warm out of the oven, if you wanted you could also sprinkle 1/2 teaspoon or so of dried minced onion along with the topping on the FIRST layer, if there are any bread lovers with you be careful or you will know what I mean by "Pack of mad hungry dogs".