This is the first time I tried this James Beard recipe from Beard on Bread. What I love about that book is that Beard gives a little background about the recipes, and the ones that can be a bit hit-or-miss, he identifies as such. Most of them work beautifully, although I probably wouldn't want to try making monkey bread on a sticky hot summer day, any more than I would, say, meringue.
I only made half a batch, because I really didn't want to use 6 cups worth of flour on a full batch, in case it came out like something best fed to squirrels. As it turned out, the recipe worked like a charm, and I'll be making it again. It's probably a little more expensive to make than store bought, but it's fresher, and tastier.