Monkey Bread

1 cup milk
1 cup butter, divided
4 tablespoons sugar
1 teaspoon salt
1 package dry yeast
3 1/2 cups flour

Combine milk, 1/2 cup butter, sugar, and salt in a saucepan; heat until butter melted. Cool to 105-115, stir in yeast until dissolved. Place flour in a large bowl, make a well in the flour and pour in liquid mixture. Stir until well-blended.
Cover and let rise until doubled in bulk, about 1 hour and 20 minutes. Turn dough out on a floured surface. Roll 1/4 inch thick. Cut into 3" squares. Dip each square into remaining butter. Place square in 10-inch tube pan or Bundt pan. Let rise until doubled in bulk, about 30 to 40 minutes. Bake at 375 for 30 to 40 minutes.

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