Parmesan Pull-Aparts

Parmesan Pull-Aparts
Parmesan Pull-Aparts might be just the side dish you are searching for. One portion of this dish contains about 5g of protein, 7g of fat, and a total of 169 calories. This vegetarian recipe serves 12. Head to the store and pick up active yeast, eggs, salt, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 75 hours.

Instructions

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.)
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2
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.)
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3
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.
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4
Punch down dough (do not knead) and turn out onto a floured surface.
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5
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).
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6
Let dough rise in a draft-free place at warm room temperature until doubled and dough fills pan, 1 to 1 1/2 hours.
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7
Preheat oven to 375°F with rack in middle.
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8
Whisk together remaining egg with water and brush on tops of rolls. (You will have leftover egg wash.)
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9
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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1
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.
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