Lemon Monkey Bread
12 dinner rolls (thawed from frozen or freshly made dough)
zest of 1 lemon
1/2 c sugar
3 TBS butter, melted
Glaze:
1/2 c powdered sugar
1 TBS lemon juice
Cut rolls in half (or roll half-size rolls if using fresh dough) and place in greased 9x13" pan. Drizzle with melted butter. Mix lemon zest and sugar in small bowl and sprinkle half of the mixture over the rolls. Cover and let rise until rolls have doubled in size. Sprinkle remaining sugar and lemon on top. Bake at 350 degrees for 20-25 min. Combine glaze ingredients, then drizzle over rolls while still warm.
Serves 12+. Double this recipe for family size, J.C. says. (We used mom's dinner roll recipe--not doubled--put it in a 9x13 pan and doubled all the other ingredients.)
Cordell wanted the kids to all take some kind of class this summer. None of them wanted to do anything (they are kind of shy about doing new things with new people), but they finally decided on a cooking class at the YMCA. This was one of the recipes they made. On Sunday, we let the kids make the meal (most of it) and this is what they made for dessert. We totally ate the whole pan in one night--hence, our lack of photos of the actual food. Very delicious and much recommended!
Good job kids!
