Parmesan Pull-Aparts Recipe

Name: Parmesan Pull-Aparts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 2 teaspoons active dry yeast (from a 1/4-ounce package); 1 teaspoon mild honey or sugar; 2/3 cup warm milk (105-115u00b0F), 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

Servings: persons

2 teaspoons active dry yeast (from a 1/4-ounce package)
1 teaspoon mild honey or sugar
2/3 cup warm milk (105-115u00b0F), 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

1
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.)
2
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.
3
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.
4
Preheat oven to 375u00b0F with rack in middle.
5
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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 teaspoons active dry yeast (from a 1/4-ounce package), 1 teaspoon mild honey or sugar, 2/3 cup warm milk (105-115u00b0F), divided, 2 1/2 cups all-purpose flour plus 2 tablespoon for sprinkling, and more.

Yes, Parmesan Pull-Aparts falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Parmesan Pull-Aparts

How did you like this recipe?

Frequently Asked Questions