Parmesan Pull-Aparts

Ingredients for Parmesan Pull-Aparts

• 2 teaspoons active dry yeast (from a 1/110g package)

• 1 teaspoon mild honey or sugar

• 160ml warm milk (105-46°C), divided

• 325g plain flour plus 2 tablespoons for sprinkling

• 190g grated (with a rasp) Parmigiano-Reggiano (40g)

• 1 tesked 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

Stir together yeast, honey, and 80ml 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 (325g ), cheese, and salt, then mix into yeast mixture along with remaining 80ml 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 centre of bowl and sprinkle with remaining 2 tablespoons 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 191°C 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.

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