Italian Herb Monkey Bread
1 1/2 teaspoons dried Italian herbs
OR 1/2 teaspoon each dried basil and thyme; 1/4 tsp. each dried oregano and rosemary
1/2 teaspoon salt
1 cup hot water, 120° to 130°F
1 large egg
1/4 cup butter, melted
1/4 teaspoon garlic powder
COMBINE flour and yeast packets from roll mix, Italian herbs and salt in large bowl. Stir in water, olive oil and egg until dough pulls away from sides of bowl. Knead on lightly floured surface 5 minutes until smooth, adding more flour as needed. Cover with large bowl; let rest 5 minutes.
HEAT oven to 350°F. Coat 9 x 5-inch loaf pan with no-stick cooking spray. Combine butter and garlic powder in small bowl. Divide dough into 16 pieces. Shape each piece into ball. Dip each ball in butter mixture and place in prepared pan. Pour any remaining butter over dough. Cover and let rise in warm place (80° to 85°F) 20 to 30 minutes or until doubled in size.
UNCOVER dough. Bake 25 to 30 minutes or until golden brown. Cool 2 minutes. Remove from pan. Cool on wire rack.
Serving Size (1 slice, 1/16 of loaf), Calories 150 (Calories from Fat 60), Total Fat 6g (Saturated Fat 2g, Trans Fat g), Cholesterol 20mg, Sodium 300mg, Total Carbohydrate 21g (Dietary Fiber 1g, Sugars 2g), Protein 4g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.