"Traditional buns."

When I was a kid, some family friend or other turned me on to a breakfast bun tradition that I enjoy. She called it white trash buns.

Here goes.

1 package of frozen dough balls.

Into a bundt pan.

Two small packets of Jello Cook & Serve Butterscotch pudding.

Pour packets over dough balls.

One cup brown sugar, just like a young man should.

Pour over dough balls.

One stick melted butter.

Pour over dough balls.

Let rise overnight.

Drink wine, stay up late, go to bed, sleep in, get up late, and bake!

350 degrees for 30 minutes.

It’s so rich, I can only eat one.

They also keep on the counter top in a cake-thing for several days, then nuke for 45 seconds…good as new.

think that’s called monkey bread in the midwest

Dang!

I thought she invented it! It has a name? Crap!

Oh, well, it’s still pretty tasty.

I make it on new year’s day, too rich for too often!

I went and Googled that.

I made freaking Monkey Bread!

Well, if anybody but me didn’t already know this, the recipe is good.

For my next trick, what if you mix…mayonnaise right in the can with the tuna fish? Hold it! Hold it! Wait a minute! Take live tuna fish…and feed them mayonnaise. Oh this is good. [speaks into tape recorder] Call StarKist.

I’m an idea man

Keaton and Winkler, perfect together

The butterscotch pudding seems to take monkey bread to a whole new frightening level!

[I’ve never had monkey bread and everything I know about it I just learned from Wikipedia.]

Looks like something Paula Deen would make.

-Al

Ouch. You need cinnamon for Monkey Bread

David Kinch’s Manresa Bread bakery makes little individual monkey breads. They’re quite tasty.

Good thing you were not making this all night, because you don’t have that much jam

I told my wife I wanted these served at my wake. I said, “You, you! You make a dead man buns.”

Loved your post…and your avatar!

Speaking of old family recipes…

Dad always used to make this dish:

He’d take two pieces of bread and butter one side.
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Then he’d put a slice of (unwrapped) kraft cheese in between and make like a layered thing, but here’s the catch…with the butter facing OUT.
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Finally he’d fry the layered thing until it was golden brown on both the top and the bottom.
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We called it a “Buttered fry bread with melted cheese stacker”.

That reminds me of a dish I once had in France called Frommage fondue avec pain grille!

Your dad had his finger on the pulse of haute cuisine!