Monkey Bread Dough

Got the majority of this recipe from a Rachel Ray Magazine article but of course had to augment it a bit. I loved the idea of savory monkey bread - one of those eye opening "why didn't anyone think of that before" sort of things (like cookie dough ice cream). My mom loves sweet things though, so when I was working to make some to take home for the weekend, I split the recipe and made one cinnamon and one Parmesan.(As an aside, I also made this recipe again and formed the dough into loaves and baked it as plain bread.)

INGREDIENTS

1 envelope (2 1/4 t.) yeast (I used bread machine yeast)
2/3 C. 110 degree water
2 c. all purpose white flour (I used King Arthur white whole wheat)
1 1/2 c. whole wheat
1/4 c. wheat germ
2 T. vital wheat glutton
2 T. sugar
1 t. salt
2 large eggs
1 stick butter, room temp, cut into 4 chunks

Mix water and yeast and let stand 10 minutes.
Mix dry ingredients thoroughly.
Mix yeast, butter (will be way chunky) and eggs slightly.
Dump wet into bread machine, pour dry on top.
Set to "dough" which for my machine set the time for 1.5 hr.
After that time, you should have a nice poofy dough.

For monkey bread...
I then split the dough into two halves. I made each half into little 1" dough balls.
I greased two cake pans.
I tossed the one half of dough with cinnamon, brown and white sugar, and dumped the balls into the pan, then drizzled 1/2 stick of melted butter over the top.
The other half I tossed with garlic powder, dried parsley, and Parmesan-style cheese, dumped into a pan and poured the other 1/2 of the stick of melted butter over the top.

Bake at 350 for about 35 minutes.