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My adventure's in feeding my family

Savory Monkey Bread with Dill Butter August 20, 2012

Filed under: Uncategorized — kariryerson @ 12:00 am

I will admit I was worried when I first saw this recipe. Dill can be a bit overwhelming in flavor, even fresh. So I bought “baby” dill which is much milder in flavor. The bread turned out to be mild in flavor, mild enough to pair with fish. I made a half batch but am posting the full recipe I found here.


For The Yeast

  • 2 tablespoons warm water (about 110-115 degrees)
  • 1 1/2 teaspoons dry active yeast
  • 1 teaspoon white sugar

For the Dough

  • 2 ¼ cups bread flour
  • 1/2 teaspoon kosher salt
  • 1/2 cup whole milk
  • 1 egg
  • 1 tablespoon butter, melted
  • 2 tablespoons fresh dill, torn into small pieces

For The Dill Butter

  • 8 tablespoons melted butter (6 tablespoons for the dill butter, 2 tablespoons for brushing during baking)
  • 2 tablespoons fresh dill, torn into small pieces
  • Sea Salt


Make the Yeast: Combine the yeast, sugar, and warm water in a small mixing bowl. Set aside for ten minutes at room temperature to allow the yeast to proof. You should see bubbles forming at the surface.

Make the Dough: Whisk the flour and salt in the bowl of an electric mixer. Attach the dough hook and slowly add the yeast mixture to the flour, followed by the milk, egg, 1 tablespoon of melted butter and 2 tablespoons of dill. Mix on medium speed just until the dough releases from the side of the bowl, then knead dough lightly with your hands. Transfer the dough to a lightly greased bowl, cover with plastic wrap and place in a warm place to rise for 30 minutes.

Make the Dill Butter: While the bread is rising, stir two tablespoons of dill into six tablespoons of melted butter. Set aside.

Assemble the Monkey Bread: Preheat oven to 375 degrees. After the dough has risen, punch it down and roll into 1-inch balls.

Roll each ball in the dill butter and place the balls in individual ramekins. I generally use 1-cup ramekins and place about 7-8 in each one. They will rise before baking and again in the oven, so don’t overfill your ramekins. (FYI, I have experimented with other sizes of serving dishes and been pleased with the results, so just use what you have.)

Allow the monkey bread to rise in a warm place for 20 minutes. Brush the bread again with the dill butter and sprinkle with sea salt. Bake for approximately 12 minutes, brushing twice throughout the baking with the remaining two tablespoons of melted butter. (Bread should feel very soft and springy when done.)

Serve immediately.


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