Buttery Dill Monkey Bread

I made this bread for my family and they were blown away (and believe me, they are tough critics when it comes to food). I kept hearing them say . . .

Best bread I have ever eaten!

Mmmmm.

So fluffy.

I could eat this bread forever.

When are you going to make this again?


In fact, I made two mini loaves that night and my dad and sister devoured the first loaf in record time. The second loaf was gone by the next afternoon.


The dill flavor is not at all overpowering and it's just fun to pick off the little buns and eat them one by one. I highly recommend making this and eating it warm right out of the oven. It's the best!



Buttery Dill Monkey Bread (from Confessions of a Bright-Eyed Baker)

2 Tbsp. warm water
1 1/2 tsp. active dry yeast
1 tsp. sugar
2 1/4 c. 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

Combine the warm water, yeast, and sugar and let sit for 10 min. until foamy.

Add the milk, egg, butter, and dill to 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 greased bowl. Cover with plastic wrap and let rise in a warm place for 30-60 min.

Meanwhile, combine 2 Tbsp. of melted butter with 1 Tbsp. dill to make the dill butter.

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 a space.

Cover the loaves with plastic wrap and allow to rise for another 20-25 min. Preheat your oven to 375F. Right before baking, brush some of the remaining 2 Tbsp. of melted butter over the dough. Bake for 15-20 min., brushing again with the butter twice throughout the baking process. Enjoy warm from the oven.

This recipe is linked to:
My Meatless Mondays
Hearth n' Soul Hop
These Chicks Cooked
Made it on Monday
Friday's Potluck