Any advice greatly appreciated...
Long story short, I was asked last minute to make mini loaf-sized monkey breads for a party tomorrow. I was already baking a dozen pies for my own family/friends.
I intended to prep my monkey bread dough through the first rise, then cut/roll, coat in butter/sugar, and refrigerate in pans for a retarded second rise overnight.
With all the baking chaos, the monkey bread didn't make it into the fridge and by the time I noticed it on the table it had already done its entire second hour-long rise.
So I baked it off, fearing that it would overproof if I put it in the fridge.
Now I have 6 loaves of baked monkey bread. Everything I'm reading online says to refrigerate it.
Can someone tell me why??
It's basically the same thing as cinnamon rolls, but I've always heard to leave THOSE on the counter. So why refrigerate the MB?
I'm worried about the obvious--the MB going hard, dried out, and stale in the fridge overnight, and drying out further when reheating.
Any advice on what to do?