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parmesan pull-apart rolls

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i am always excited to get my new gourmet every month - but this month's cover made me drool. the most beautiful breads and rolls you have ever seen.

i have had mostly success with yeast so i am not sure what my paranoia is about with it. my cinnamon rolls with vanilla cream cheese frosting are a dream and i have made a decent loaf of honey white bread in my day. there is something about yeast that sends doubt through my body.

there is also something therapeutic about making bread. i am not sure what it is. its a strange dichotomy - the fear and the comfort.

this recipe was very easy to make. the mixer and time did most of the work. the only problem i had with it was dividing the dough into 12 equal pieces - some were bigger than others - but if that is the worst that happened, i consider it a success.

when i went to check on my parmesan pull-aparts halfway through the baking time- i opened the oven door a crack and was nearly knocked over by the incredible smell. i wish there was a way to make a scratch-n-sniff sticker to put on this recipe. the yeast and the parmesan - oh dear - it was incredible.

the results were equally as divine. the smell was amazing - the texture was perfect - and the thin layer of crust was perfect.

parmesan pull-apart rolls
from Gourmet magazine
Makes 1 dozen rolls | Active time:35 min |Start to finish:4 3/4 hr (includes rising)

2 teaspoons active dry yeast (from a 1/4-oz package)
1 teaspoon mild honey or sugar (i used honey)
 2/3 cup warm milk (105–115°F), divided (i used whole milk)
 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 eggs
5 tablespoons unsalted butter, cut into Tbsp pieces and softened
1 tablespoon water

Equipment:
a stand mixer fitted with paddle attachment

  parmesan pull-apart rolls   parmesan pull-apart rolls
  parmesan pull-apart rolls   parmesan pull-apart rolls

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.

parmesan pull-apart rolls

Beat in butter, 1 Tbsp at a time, until dough is elastic, about 2 minutes. (Dough will be very sticky.)

Scrape dough into center of bowl and sprinkle with remaining 2 Tbsp flour.
 
parmesan pull-apart rolls

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.

parmesan pull-apart rolls

Punch down dough (do not knead) and turn out onto a floured surface.

parmesan pull-apart rolls

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.

parmesan pull-apart rolls

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.

parmesan pull-apart rolls

Preheat oven to 375°F with rack in middle.

Whisk together remaining egg with water and brush on tops of rolls. (You will have leftover egg wash.)

parmesan pull-apart rolls

Bake until golden brown, 20 to 25 minutes.

parmesan pull-apart rolls

Loosen edges of rolls from pan with a sharp knife and invert rolls onto a rack, then reinvert and cool at least 20 minutes.

parmesan pull-apart rolls

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.

parmesan pull-apart rolls 

i served these with....

vegetable minestrone and spicy vegetable barley soup



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