Not sure how you're baking them.. I bake at 425 for 15 minutes then turn it down to 250 for another 15 or 20 until they are somewhat dehydrated and firm. Then I cut a hole in the bottom and lay them on their side to cool, let's the interior steam escape so that they don't get soggy quickly.
It us but it sounds like you understand the science. There's no need to refrigerate the dough, simply let rise after you assemble your monkey bread. As long as your water isn't too hot it'll turn out great! I love that you don't give up Many people get discouraged so easily when it comes to baking.
OT but speaking of things that should or should not be eaten.. I love nuts and after seeing so many squirrels stuffing their cheeks with acorns I had to try one. I peeled off the outer shell and it loomed kinda macadamia-ish. OMG HORRIBLY BITTER awful awful, worst thing I've ever tasted. Stupid squirrels.
In the summertime when we go berry picking it's strawberry pecan spinach salad but I love those mile long salad bars too, normally I skip the lettuce and get stuffed olives, pickled beets, sunflower seeds, bacon, onion, egg, heirloom tomato.. oh god so good with my blue cheese on the side