Monkey Bread - Edwin & Courtney

Sweet Dough:
2 T melted butter
1 cup milk, warmed to 115°
1/3 cup water, warmed to 115°
1/4 cup white sugar
2 1/4 tsp yeast
3 1/4 cups flour
2 tsp salt

Brown Sugar Coating:
1 cup packed brown sugar
2 1/2 tsp cinnamon
1/2 cup melted butter

Directions:
1. Preheat oven for rising, turn it on to 175°, then turn it off when it's heated.
2. In large measuring cup, mix together milk, water, melted butter, sugar and yeast.
3. In stand mixer, mix flour and salt into the mixer bowl with dough hook.
4. Using lowest setting, start the dough hook going and slowly add the milk mixture. After dough comes together, increase speed to medium and let your dough hook do the work until the dough is shiny and smooth, about 6 to 7 minutes. The dough should be slightly sticky but if it is too wet to come together into a ball, add an additional 2 tablespoons flour. Turn dough onto lightly floured counter and kneed briefly to form a smooth, round ball.
5.Take the ball of dough and place in a well oiled bowl, covering it up. Put it in oven and let rise until doubles in size, anywhere from 45-60 minutes.
6. Grease bundt pan and set aside.
7. Take out the dough and on a lightly floured work surface roll it into a 8 inch by 8 inch square.
8. Mark off 8 sections, each way, so you are ending up with 64 squares.
9. Cut the squares apart, making sure to separate them as you cut.
10. Melt the 1/2 cup butter in a bowl.
11. In a larger bowl combine the brown sugar and 2 1/2 tsp of cinnamon.
12. Roll a dough square into a ball, dip it in butter, dip it in sugar mix then place it in the bundt pan.
13. Let rise again 45-60 minutes.
14. Bake at 350° for 22-25 minutes.