Monkey Bread

• 1 c. milk, scaled
• 1 c. mashed potatoes
• 2/3 c. Crisco
• 2/3 c. sugar
• 1 tsp. salt
• 1 pkg. yeast
• 1/2 c. lukewarm water
• 2 eggs, beaten
• about 6 c. flour

1. Dissolve the yeast in the lukewarm water.
2. Combine in a large mixing bowl the milk, potatoes, Crisco, sugar and salt and let stand until the mixture cools to lukewarm.
3. Then add the yeast, eggs and 1 1/2 cups flour.
4. Mix thoroughly and continue to add flour until you have a stiff dough.
5. Turn out on a board and knead thoroughly.
6. Return to a greased bowl and grease the top of the dough.
7. Cover with a damp cloth and let stand to rise 2 hours in a warm place.
8. Punch down and put in the refrigerator to chill. About 1 1/2 hours before serving time, roll dough about 1/2 inch thick.
9. Cut in 2-inch squares and pull to elongate to diamond shape.
10. Dip in melted butter; lay alternately around a well buttered ring mold or tube pan.
11. Then repeat for a second layer, alternating so the diamonds will not fall on each other.
12. Let rise until double in bulk.
13. Bake at 400u0b0 for 20 to 25 minutes.
14. Serve in a ring and let your guests pull apart.
15. You can also use a diamond shaped cutter.

milk, potatoes, crisco, sugar, salt, yeast, water, eggs, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=288780 (may not work)