I made this at a Christmas get together with friends. The bread was yummy - and the kids enjoyed it too! Like traditional monkey bread, just without the sticky sweet stuff on top. Recipe from Taste of Home Magazine

1 package active dry yeast (I use rapid rise)

1 cup warm water (110-115 degrees)

1/2 cup sugar

1/2 cup butter or shortening, softened

1 egg

1/2 tsp salt

4 to 4 1/2 cups all purpose flour, divided

6 tbsp melted butter.

In large mixing bowl, dissolve yeast in warm water. Add sugar, 1/2 cup butter, egg, salt and 1 cup flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Knead until smooth and elastic on floured surface(6-8 minutes). Place in greased bowl, turning once to grease top. Cover and let rise until doubled, 1 hour.

Punch down. Shape into 1 and 1/2 inch balls. Dip the balls in butter and arrange evenly in greased 9 inch fluted tube pan*. Drizzle with remaining butter. Cover and let rise to double, 45 minutes.

Bake at 350 for 30 - 35 minutes or until golden brown. Cool for 5 minutes before inverting onto serving platter.

Serve warm. Pull apart and enjoy!

*when I made - I used 1 regular and 1 medium sized loaf pans instead of fluted tube pan