Monkey Bread

1 pkg. instant yeast
2 Tbsp. sugar
1/4 C. water
3 eggs
1 C. milk
1 Tbsp. salt
1 C. butter
4 C. flour

Heat milk, water & 1/2 C. butter until warm (approximately 120 degrees). Place 1 C. flour, yeast, sugar & salt into bowl. Blend. Slowly add warmed ingredient & mix. Add eggs & beat until smooth. Slowly add enough of the remaining flour to make a soft dough. Knead until smooth & satiny (approximately 8 minutes). This can be done on a lightly floured board or in a mixer with a dough hook. Place in oiled bowl, turning dough once to coat. Cover with plastic wrap & let rise until doubled (approximately 1 hour). Punch down dough. Turn out onto lightly floured board. Knead lightly. Melt remaining butter. Roll dough until about 1/3inch thick. Using a 2 1/2inch round cookie cutter cut dough into rounds or diamonds. Roll & cut scraps until all of the dough is used. Dip each piece in the melted butter to coat both sides. Place in overlapping layers in a greased bundt pan. Cover pan with towel & let rise about 45 minutes. Bake until nicely browned & loaf sounds hollow when thumped. Turn out on large plate & serve warm.