Monday, February 6, 2012

Secret Recipe Club: Buttery Dill Monkey Bread

We took a little break in January to re-group and update some things, but for February, the Secret Recipe Club is back in action!! I received the blog Sweet As Sugar Cookies, and my goodness does Lisa have some delicious goodies to share! We share a love for cooking and baking, and for continually trying out new recipes! It took me awhile to narrow down the options since there were so many great recipes to choose from, but I finally decided to make this Buttery Dill Monkey Bread. The sweet treats were so tempting, but I figured I better steer clear for a little while longer ;) I've always wanted to try monkey bread, and adding butter and delectable dill just made it all the more appealing!

I baked mine in little ramekins, and they were almost too cute to eat! Next time I'll try it in a loaf pan, because I know those will be super cute too. I love the buttery flavor accented by delicious dill. Mmm mmm good!

As always, if you are interested in SRC, visit the link above for rules and a participation application. It has become increasingly popular over the last year, so at the moment there is a waiting list, but it's worth the wait!!

Buttery Dill Monkey Bread
Source: Sweet As Sugar Cookies


·     2 Tbsp warm water
·     1 1/2 tsp active dry yeast
·     1 tsp sugar
·     2 1/4 cups bread flour
·     1/4 tsp salt
·     1/2 c. milk, lukewarm
·     1 egg
·     1 Tbsp butter, melted
·     1 Tbsp dried dill

Dill Butter

·     4 Tbsp melted butter, divided
·     1 Tbsp dried dill


1.    Combine the warm water, yeast, and sugar and let sit for 10 minutes, until foamy.
2.    Mix the milk, egg, butter, and dill into the yeast mixture. Add the salt and the flour gradually until the dough no longer sticks to the bottom of the bowl. Knead lightly by hand and place the ball of dough in a lightly-oiled bowl. Cover with plastic wrap and let rise in a warm place for 30-60 minutes.
3.    Meanwhile, make the dill butter by combining 2 tablespoons of melted butter with 1 tablespoon of dill.
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 small greased ramekins or mini loaf pans (I used two mini loaf pans). The dough will rise more, so don't cram too much dough into too small of a space.
5.    Cover the loaves with plastic wrap and allow to rise for another 20-25 minutes.
6.    Preheat your oven to 375 degrees. Right before baking, brush some of the remaining dill butter over the dough. Bake for 15-20 minutes, brushing again with the butter twice throughout the baking process. Enjoy warm from the oven.


  1. So glad that you enjoyed the bread. It's one of my family's most requested items.

  2. Wonderful looking!

    If you haven't already, I'd love for you to check out my SRC entry: Crunchy Fudgy Heart Bites

    Cook Lisa Cook

  3. This is an amazing recipe. I love monkey bread but never had one like th is.

  4. can somebody for the love of god tell me what the heck "monkey" bread is??? i've seen it on a couple different blogs recently and it looks delicious - but i don't know what makes it different than just plain old bread... not that there's anything wrong with plain old bread. I love plain old bread. I want to love monkey bread :)

  5. what a great idea to bake it in ramekins. great choice for SRC!

  6. Yum! I love that you baked them in ramekins, and I'm loving that this is a savory monkey bread!

  7. Ooh yum :) This sounds so good. I love dill.

  8. That is some delicious looking bread. You made a great choice. Perfection!

  9. Such cute little breads in the ramekins!!


Thanks for the comment!!

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