Parmesan Pull-Apart Rolls

Parmesan Pull-Apart Rolls

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Parmesan Pull-Apart Rolls

Parmesan Pull-Apart Rolls

These rolls are very similar to brioche, but much easier to make. 

INGREDIENTS

2 Teaspoons Active Dry Yeast

1 Teaspoon Sugar

2/3 Cup Warm Milk (105 to 115 degrees) Divided

2 1/2 Cups Unbleached Flour Plus 2 Tablespoons For Sprinkling

1 1/4 Cup Grated Parmesan (Grate On Microplane Rasp Grater)

1 Teaspoon Kosher Salt

3 Large Eggs

5 Tablespoons Unsalted Butter (Cut Into Tablespoon Pieces & Softened)

1 Tablespoons Water

In a large-size bowl stir together yeast, sugar, and 1/2 cup warm milk. Let stand for 5 minutes until foamy. In a medium-size bowl whisk together 2 1/2 cups flour, grated cheese, and kosher salt. Mix flour mixture into yeast mixture along with the remaining 1/2 cup warm milk. Beat, with an electric mixer, at a low speed. Turn the mixer speed to medium and beat in 2 eggs – one at a time. Beat for 3 minutes until a soft dough forms. Beat in butter, 1 tablespoon at a time for 2 minutes until dough is elastic. Scrape dough into center. Sprinkle with 2 tablespoons flour. Cover with plastic wrap and a kitchen towel. Let dough rise at room temperature for 1 1/2 to 2 hours until it has doubled in size. Punch down dough (do not knead) and turn out onto a floured surface. Cut into 12 pieces and roll each into a ball by cupping your hand and pushing dough against work surface as you roll. Arrange rolls 1 inch apart in a buttered baking pan with a lip. Cover with a kitchen towel and let dough rise for 1 to 1 1/2 hours until dough fills pan. Preheat your oven to 375 degrees. Whisk together remaining egg with water and brush on roll tops. Place in oven and bake for 20 to 25 minutes until golden. Loosen edges from pan with a knife and invert onto a rack, then flip and cool. Rolls can be frozen for 1 month. Thaw, then reheat on a baking sheet in a 350 degree oven for 5 to 10 minutes. Makes 1 dozen rolls. 

    Victoria

    Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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