Parmesan Pull Aparts

parmesan-pull-aparts

 

Recipe: Parmesan Pull Aparts

Summary: These rolls have a lot in common with brioche—both are rich and tender, and they bake up with a gorgeous browned crust. However, these are much easier to make than that time-intensive bread, and they have the added advantage of aromatic Parmigiano-Reggiano. We guarantee they’ll fly out of the bread basket.

Ingredients

  • 2 teaspoons active dry yeast (from a 1/4-oz package)
  • 1 teaspoon mild honey or sugar
  • 2/3 cup warm milk (105–115°F), divided
  • 2 1/2 cups all-purpose flour plus 2 Tbsp for sprinkling
  • 1 1/4 cups grated (with a rasp) Parmigiano-Reggiano (1 1/3 oz)
  • 1 teaspoon salt
  • 3 large
  • 5 tablespoons unsalted butter, cut into Tbsp pieces and softened
  • 1 tablespoon water
  • EQUIPMENT: a stand mixer fitted with paddle attachment

Instructions

  1. Stir together yeast, honey, and 1/3 cup warm milk in mixer bowl and let stand until foamy, about 5 minutes. (If mixture doesn’t foam, start over with new yeast.) Whisk together flour (2 1/2 cups), cheese, and salt, then mix into yeast mixture along with remaining 1/3 cup warm milk at low speed. Increase speed to medium and beat in 2 eggs, 1 at a time, beating well after each addition, then beat, scraping down side of bowl occasionally, until a very soft dough forms, about 3 minutes. Beat in butter, 1 Tbsp at a time, until dough is elastic, about 2 minutes. (Dough will be very sticky.)
  2. Scrape dough into center of bowl and sprinkle with remaining 2 Tbsp flour. Cover bowl with plastic wrap and a kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled, 1 1/2 to 2 hours.
  3. Punch down dough (do not knead) and turn out onto a floured surface. Cut dough into 12 equal pieces and roll each into a ball by cupping your hand and pushing dough against work surface as you roll in a circular motion. Arrange rolls 1 inch apart in a buttered 9- by 2-inch round cake pan and cover with a kitchen towel (not terry cloth). Let dough rise in a draft-free place at warm room temperature until doubled and dough fills pan, 1 to 1 1/2 hours.
  4. Preheat oven to 375°F with rack in middle.
  5. Whisk together remaining egg with water and brush on tops of rolls. (You will have leftover egg wash.) Bake until golden brown, 20 to 25 minutes. Loosen edges of rolls from pan with a sharp knife and invert rolls onto a rack, then reinvert and cool at least 20 minutes.

Quick notes

COOKS’ NOTE: Rolls are best the day they’re made but can be frozen (cool completely, then wrap well) 1 month. Thaw, then reheat on a baking sheet in a 350°F oven until warmed through, 5 to 10 minutes.

MAKES 1 DOZEN ROLLS
  • ACTIVE TIME:35 MIN
  • START TO FINISH:4 3/4 HR (INCLUDES RISING)

Recipe and Photo Courtesy of Gourmet.com

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