Name: Parmesan Pull-Aparts
Cook time: 35 minutes
Total time: 4 3/4 hr (includes rising)
Yield: Makes 1 dozen rolls
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

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Parmesan Pull-ApartsRomulo Yanes

These rolls have a lot in common with brioche—both are rich and tender, and they bake up with a gorgeous browned crust. However, these are much easier to make than that time-intensive bread, and they have the added advantage of aromatic Parmigiano-Reggiano. We guarantee theyll fly out of the bread basket.

Cooks' note:

Rolls are best the day they're made but can be frozen (cool completely, then wrap well) 1 month. Thaw, then reheat on a baking sheet in a 350°F oven until warmed through, 5 to 10 minutes.

Recipe notes

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