Parmesan Pull-Aparts

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Current revision

Parmesan Pull-Aparts

Ingredients:

• 2 teaspoons instant yeast granules
• 1 tsp mild honey or sugar
• 2 1/2 cups unbleached all-purpose flour plus 2 tablespoons for sprinkling
• 1 1/4 cups grated Parmigiano-Reggiano cheese
• 1 teaspoon salt
• 2/3 cup milk, warmed to 105-115 degrees F
• 3 large eggs, divided
• 5 tablespoons butter, softened, cut into tablespoon-size pieces
• 1 tablespoon water

Directions:

1. In a mixing bowl combine yeast, sugar, flour, salt, and cheese; whisk together. Add milk and mix until dry ingredients are moistened.

2. Increase speed to medium and beat in the first egg. Add second egg and beat well. Stop mixer and scrape down sides of bowl and paddle occasionally. Continue to beat until a soft, sticky dough forms, about 2 to 3 minutes.

3. Start beating in butter, 1 tablespoon at a time, until dough is elastic ~ about 2 more minutes. The dough will still be very sticky at this point.

4. Scrape dough into center of bowl, sprinkle with remaining 2 tablespoons of flour.

5. Cover with a sheet of plastic wrap and a kitchen towel. Let sit at warm room temperature for about 2 hours, or until dough has doubled in size.

6. Gently punch dough down but don't knead it. Turn it out onto a floured surface. Don't worry ~ the dough will be very gassy and light, but it won't be all that sticky. The flour you dusted it with before will keep it from sticking to the bowl; it should come out fairly neatly.

7. Gently form the dough into a rectangular shape. Go easy here ~ you don't want to press the gas out of the dough, you just want it to form a rough rectangle so it's easier to cut into equal pieces.

8. Cut the rectangle in half lengthwise, and then into 12 equal parts.

9. Roll each part into a ball and place in a greased 9" x 2" cake pan, leaving space between the balls.

10. Cover with a tea towel and let rise in a warm, draft-free place for about 1 to 1 1/2 hours, till rolls have puffed and fill the pan.

11. Preheat oven to 375 degrees F. Mix remaining egg with 1 tablespoon water and brush over tops of raised rolls in pan. Bake until golden brown, about 20 to 25 minutes.

12. Remove pan from oven and run a thin-bladed knife around the edge of the pan to loosen rolls. Invert onto a large spatula or a small rack and then invert again onto a cooling rack. Cool at least 20 minutes before pulling apart and eating.

Makes 12 rolls