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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
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 (105â€“115Â°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
a stand mixer fitted with paddle attachment
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.)
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.
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.
Preheat oven to 375Â°F with rack in middle.
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.
Cooksâ€™ 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 350Â°F oven until warmed through, 5 to 10 minutes.
i served these with....vegetable minestrone
and spicy vegetable barley soup
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