Have you ever made Monkey Bread? My sister has this recipe in an older cookbook, Pillsbury, I think, and we've been using it for 30 years. A little work and mess but so worth it! Recipe at the bottom.
Dough before kneading.
Dough after kneading.
Dough rolled out. Mine rarely looks like a perfect rectangle.
Dough after cutting. A pizza cutter works marvels.
Dough squares layered in the pan before rising.
Dough after rising. On a bitterly cold January day, this is all I could hope for. It can be puffier in better weather.
Right out of the oven.
Right out of the pan.
If you'd like to give it a go, here is the recipe:
3-3 1/2 C flour
2 T sugar
1 t salt
1 pkg (regular) yeast
1 C very warm water
2 T margarine
1/3 C melted margarine
Generously grease a bundt pan.
In a large bowl, mix 1 1/2 C flour, sugar, salt, yeast, water, margarine (the 2 T), and egg. Beat well (can use electric mixer) until smooth. Stir in remaining flour until not real sticky.
Knead on floured surface until smooth. About 1 minute.
Roll on floured surface, with floured pin, to 15" x 12". Cut into diamond shaped pieces 1 1/2"-2".
Dip each piece in melted margarine and layer in bundt pan.
Cover with a towel and let rise in a warm spot for 45-60 minutes. Until doubled in size. Can take longer on cold days.
Bake at 400 degrees for 20-25 minutes.
Let pan cool for a few minutes then invert onto a plate to cool. If you greased the pan well, it will pop right out. Eating it still warm is a pretty good idea.