Monkey Bread (from the kitchen of Lucille Allred, by way of the cookbook created by the Willie Vincent Circle Women's Missionary Union of the Blue Eye Baptist Church, Lincoln, Alabama)
5 cups flour
3 envelopes dry yeast
2 Tbl. sugar
1 tsp. salt
1-1/2 cups milk
1/3 cup butter
1 egg
3/4 to 1 cup butter, meltedMix together 1-1/2 cups of the flour, yeast, sugar, and salt in a large bowl. Heat the milk and the 1/3 cup butter until very warm (120 to 130 degrees F.) and pour over flour mixture. Add egg and beat 3 minutes at medium speed, scraping bowl occasionally. Add 1 cup flour and beat 3 minutes longer. Stir in remaining 2-1/2 cups flour and mix with a wooden spoon until completely blended. Grease top of dough. Cover and let rise in a warm, draft-free place until doubled in bulk, about 30 minutes.
Turn dough out on lightly-floured surface and knead lightly until smooth. Divide dough in half. Roll out each half in an 18" X 12" rectangle. Cut in 3/4" wide strips, then into 3" lengths. Dip each piece in melted butter, then toss helter-skelter in a 10" bundt pan. Cover and let rise in a warm, draft-free place until doubled in bulk, about 1 to 1-1/2 hours.
Bake on bottom rack in a preheated 425 degree F. oven for about 20 minutes or until golden brown. Serve hot. No cutting required-just pull apart.