Tuesday, February 10, 2009

Parmesan Pull-aparts from Gourmet

Clearly I've been on a roll kick, inspired by Gourmet's issue this month. These are the only rolls that don't appear in the pictures in the magazine, but they sounded so good, I decided to try them sight unseen!

Here are the ingredients (which you can also find on Epicurious)

2 tsp active dry yeast
1 tsp honey (I use the honey from my own beehives)
2/3 cup warm milk
2 1/2 cups all purpose flour plus 2 T for sprinkling
1 1/4 cups grated (with a rasp) Parmigiano-Reggiano
1 tsp salt
3 large eggs
5 T unsalted butter, cut into T pieces and softened
1 T water

  • First you grate the cheese - lots of it.

  • Stir together the yeast, honey, and 1/3 cup warm milk in mixer bowl and let stand until the yeast starts to foam.
  • Whisk together the flour and the grated cheese and the salt (see picture above).
  • Mix into the yeast mixture along with the remaining 1/3 cup milk at low speed.
  • Increase the speed to medium and beat in 2 eggs, 1 at a time, beating well after each.
  • Beat well, about 3 minutes until a soft dough forms.
  • Beat in the butter, one T at a time, until the dough is elastic, about 2 minutes - this is where I had trouble. The butter just didn't want to beat in. I changed to the dough hook, but that made it more difficult - see the picture below. I ended up going back to the paddle, which was what Gourmet recommended, but it was difficult because the dough was solid and in the shape at which I usually use the hook. The butter mixing was very difficult.
  • Put the dough in a greased bowl, sprinkle it with the remaining 2 T flour, cover with plastic wrap and let it rise 1 1/2 to 2 hours.

  • When the dough has doubled, turn it out onto a floured surface and cut it into 12 equal pieces.
  • Roll each into a ball.
  • Arrange the rolls in a buttered 9X2 inch round cake pan and cover with a non-terry kitchen towel.
  • Allow to double - 1 - 1 1/4 hours.

  • Preheat oven to 375 with rack in the middle.
  • Whisk together the remaining egg with 1 T water and brush over the tops of the rolls.
  • Bake until golden brown - 20 - 25 minutes.
  • Loosen edges of rolls from pan with sharp knife (this is to take care of cooked egg gluing it to the edges of the pan).
  • Invert rolls onto a rack, reinvert and cool for 20 minutes.

These are DELICIOUS - well worth the frustration with the butter mixing in (or not, as the case may be).
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