Parmigiano Pull Aparts

What is it about freshly baked bread that makes everything seem right with the world? It’s a bit like therapy-mixing the ingredients together, getting your hands in the dough, the anticipation of great things to come as you patiently wait through the risings before your creation goes into the oven. And then comes the really hard part-waiting to open the oven door while delectable aromas waft around your kitchen. In this case the scent of parmigiano fills the kitchen and I know not all of the rolls will make it to the dinner table!

These rolls are incredibly light and the parmigiano flavor stands out-no need to butter them. They make a great presentation-unmold from the baking pan in one piece, place on a platter and let your guests pull apart off their own roll.

Parmigiano Pull Aparts

2 teaspoons active dry yeast
1 teaspoon mild honey
2/3 cup warm milk (105-115 degrees), divided
2-1/2 cups all-purpose flour, plus 2 Tbsp. for sprinkling
1-1/4 cups grated Parmigaino-Reggiano
1 teaspoon salt
3 large eggs
5 tablespoons unsalted butter, cut into tablespoon pieces and softened
1 tablespoon water

Stir together yeast, honey and 1/3 cup warm milk in mixer bowl and let stand until foamy, about 5 minutes. 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 the bowl occasionally until a very soft dough forms. Beat in butter, 1 tablespoon at a time, until the dough is elastic, about 2 minutes. (Dough will be very sticky).

Scrape dough into center of bowl (do not knead) and sprinkle with remaining 2 tablespoons flour. Cover bowl with plastic wrap and a kitchen towel and let rise in a draft-free place at warm room temperature until doubled, 1-1/2 to 2 hours.

Punch dough down (do not knead) and turn out onto a floured board. Cut dough into 12 equal pieces and roll each into a ball. Arrange balls in a buttered 9″ x 2″ round cake pan and cover with a kitchen towel (not terry cloth). Let dough rise in a draft free place until the dough is doubled and fills the pan, 1-1/2 hours.

Preheat oven to 365 degrees with rack in the middle.

Whisk together the remaining egg with water and brush on top of rolls. Bake until golden brown, 20 to 25 minutes. Loosen edges of rolls from pan with a knife and invert rolls onto a rack., then reinvert and cool at least 20 minutes. Yield: 12

These really reminded me of brioche, simply delicious.
Recipe is from February issue of Gourmet.