MONKEY BREAD
(Martin County 4H)

1 1/4-ounce package active dry yeast
1/3 cup warm water (105 degrees to 115 degrees F)
3 cups sifted all purpose flour
1 tbsp. sugar
1/2 tsp. salt
2/3 cup warm skim milk
3 tbsp. unsalted margarine
Non stick cooking spray

In a small bowl, combine the yeast and water. Let stand about 5 minutes, then stir until the yeast dissolves. Meanwhile, combine the flour, sugar and salt in a large bowl. Beat the yeast mixture and milk into the flour mixture with a spoon; continue beating until the dough forms a ball, adding a little more flour or water if necessary. Turn the dough out onto a lightly floured surface and knead until it is smooth and elastic - about 10 minutes.

Coat a large bowl with the cooking spray, shape the dough into a ball and place in bowl, turning so it is coated on all sides. Cover with towel and let rise until doubled--about 1 hour. With fist, punch down and let rest 5 minutes. Divide into 24 pieces and shape into small balls.

Lightly coat a deep round 1 1/2 quart baking dish with cooking spray. In small sauce pan, melt margarine and let cool to room temperature. Dip balls in margarine and arrange in layers. Cover with towel and let rise to top of dish, about 40 minutes. At end of rise, preheat oven to 375 degrees. Bake for 35 minutes or until browned and crisp. Cool for 30 minutes.
Yield: 24 rolls