Parmesan Pull Apart Rolls Recipes

PARMESAN PULL-APARTS

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.

PARMESAN PULL-APART ROLLS

Steps:

• Stir together first 3 ingredients; sprinkle 1/3 of mixture into a buttered 12-cup Bundt pan.
• Place half of frozen rolls in pan; drizzle with half of the melted butter, and sprinkle with half of the remaining cheese mixture.
• Repeat layers with remaining frozen rolls, butter& cheese mixture.
• Cover& let rise in a warm place (85F) free from drafts, for 2 hours or until rolls are thawed& have doubled in bulk.
• Preheat oven to 350F- bake 30 minutes.
• Loosen bread from sides of pan, and invert onto serving plate.
• Serve warm.