Parmesan Pull Aparts Food

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PARMESAN PULL-APARTS

2009-01-14



Parmesan Pull-Aparts image

Provided by Ruth Cousineau

Categories     Bread     Milk/Cream     Mixer     Bake     Parmesan     Family Reunion     Potluck     Gourmet

Yield Makes 1 dozen rolls

Number Of Ingredients 10

Ingredients:

  • 2 teaspoons active dry yeast (from a 1/4-ounce package)
  • 1 teaspoon mild honey or sugar
  • 2/3 cup warm milk (105-115°F), divided
  • 2 1/2 cups all-purpose flour plus 2 tablespoon for sprinkling
  • 1 1/4 cups grated (with a rasp) Parmigiano-Reggiano (1 1/3 ounces)
  • 1 teaspoon salt
  • 3 large eggs
  • 5 tablespoons unsalted butter, cut into tablespoon pieces and softened
  • 1 tablespoon water
  • Equipment: a stand mixer fitted with paddle attachment

Steps:

  • 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 tablespoon 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 tablespoon 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 375°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.

Top Asked Questions

  1. How to make biscuits with Parmesan cheese?
    In a bowl, toss the biscuit pieces, garlic, Italian Seasoning, and Parmesan cheese together. Once the butter is melted, add the biscuit mixture, sprinkling with any cheese and garlic that gets let behind in the bowl.
  2. What do you put on pull apart bread?
    Turn a round bread loaf into a bundle of goodness with this easy recipe for pull-apart bread. It's got two types of cheese, artichoke hearts, kalamata olives, sun-dried tomatoes and fresh basil, which combine to give you mouthful after mouthful of Mediterranean savors.
  3. What kind of cheese do you use for pull apart bread?
    This cheesy pesto pull-apart bread is the ultimate soft, melty indulgence to bake up and share with family and friends. You can use any kind of cheese you like. We recommend Swiss for its sweet nuttiness or sharp cheddar, which will melt perfectly into the bread cracks for maximum gooeyness. Get our step-by-step recipe here.
  4. What is Pesto pull-apart bread?
    This cheesy pesto pull-apart bread is the ultimate soft, melty indulgence to bake up and share with family and friends. You can use any kind of cheese you like.

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