Ingredients for Parmesan Pull Aparts
- Active Dry Yeast
- 1 tablespoon granulated sugar
- 2/3 cup warm milk (105-115°F)
- All Purpose Flour
- Parmigiano Reggiano Cheese
- 1 teaspoon salt
- 2 large eggs
- 1/2 cup (1 stick) unsalted butter, softened
- Water
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How to Make Parmesan Pull Aparts
- In a large mixer bowl, combine yeast, sugar, and 1/3 cup warm milk. Let stand until foamy, about 5 minutes.
- In a separate bowl, whisk together 3 cups flour, Parmesan cheese, and salt. Add to the yeast mixture along with the remaining 1/3 cup warm milk. Mix on low speed until just combined.
- Increase mixer speed to medium. Beat in the two eggs, scraping down the sides of the bowl as needed, until a soft dough forms.
- Add the softened butter and beat until the dough is smooth and elastic (it will be sticky!).
- Lightly grease the bowl, cover with plastic wrap and a kitchen towel, and let the dough rise in a warm place until doubled in size, about 1-1.5 hours.
- Gently punch down the dough and turn it out onto a lightly floured surface.
- Divide the dough into 12 equal pieces. Roll each piece into a smooth ball.
- Grease a 9x2-inch round cake pan. Arrange the dough balls 1 inch apart in the pan.
- Cover the pan loosely with a kitchen towel and let the dough rise again in a warm, draft-free place until doubled and the dough almost fills the pan (about 1-1 1/2 hours).
- Preheat oven to 375°F (190°C). Position a rack in the middle of the oven.
- Brush the tops of the rolls with the egg wash (beaten egg and water).
- Bake for 20-25 minutes, or until the rolls are deeply golden brown.
- Carefully remove the pan from the oven. Let the rolls cool in the pan for a few minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
2g
Fat
26g
Carbs
7g
