In 1968 on the advice of a culinary friend "chili king" Frank X. Tolbert interviewed one Ann King in Albany, Texas, whom he described as "monkey bread's inventor."

Here's what she told Mr. Tolbert: "We went out to Los Angeles during the War, and my husband was one of the first Negro men to go to work for Lockheed. I worked for a woman in Burbank who lived next to Zasu Pitts, and Miss Pitts and I became good friends. I'm telling you this because Miss Pitts helped me work out the formula for monkey bread.

"Why did we call it that? Well, when we finally found just the right recipe, we were bedeviled by some young children. So we named it for those little monkeys."

Sometime over the past 35 years, monkey bread morphed to include a caramel-and-nuts coating. Richardson food stylist Jane Jarrell streamlines the whole process with frozen Bridgford Parkerhouse Style Rolls Dough and butterscotch pudding mix. Whatever monkey bread's origins, this is an easy, modern version.

Monkey Bread

1 (25-ounce) package Bridgford frozen Parkerhouse Style Rolls Dough (divided use) 1 (3.4-ounce) package butterscotch pudding (instant or regular) ½ cup brown sugar 2 teaspoons cinnamon ½ cup chopped nuts (divided use) ½ cup butter, melted (divided use)

Preheat oven to 375 F. Butter or lightly grease a 12-cup Bundt pan. Arrange half the rolls in pan; it doesn't matter whether they're frozen or defrosted.

Mix dry pudding mix, sugar and cinnamon; sprinkle half the mixture over rolls. Sprinkle with half the nuts and drizzle with half the melted butter.

Repeat with second layer of remaining rolls, dry ingredients, nuts and butter.

Let rise in a warm place for 3 to 4 hours. Can be made ahead and refrigerated to rise and bake later. Bake for 25 to 30 minutes. Makes 10 to 12 servings.

Variation: You can also place the melted butter (not too hot!) and rolls in a zip-top bag and shake to coat. Then add the combined brown sugar, dry pudding mix and cinnamon, and shake again to coat. Layer with the nuts in the Bundt pan, reserving enough nuts for the top. Follow directions above.

PER SERVING: Calories 272 (38% fat) Fat 12 g (5 g sat)

Cholesterol 23 mgSodium 283 mg

Fiber 2 g Carbohydrates 38 g Protein 4 g

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