I really want to find a good dinner roll. This one looks beautiful. However, I found it to be way too salty. If I made it again, I’d cut the salt and perhaps look into a higher quality Parmesan cheese.
Parmesan Pull-Apart Rolls
Original recipe from the Pickycook.com
Makes 12 rolls
2 tsp active dry yeast
1 tsp honey or sugar
2/3 cup warm milk (105–115°F), divided
2 1/2 cups all-purpose flour, plus 2 tbsp for sprinkling
1 1/4 cups grated Parmigiano-Reggiano (1 1/3 oz)
1 tsp salt
3 large eggs
5 tbsp unsalted butter, cut into tbsp pieces and softened
1 tbsp water
Stir together yeast, honey, and 1/3 cup warm milk in mixer bowl and let stand until foamy for 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 until a very soft dough forms at about 3 minutes. Beat in butter, 1 tbsp at a time, until dough is elastic for about 2 minutes. (Dough will be very sticky.)
Scrape dough into center of bowl and sprinkle with remaining 2 tbsp flour. Cover bowl with plastic wrap and a tea towel. Let dough rise in a draft-free place at warm room temperature until doubled for 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 tea towel. Let dough rise in a draft-free place at warm room temperature until doubled for 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. (Not all of the egg wash will be used.)
Bake until golden brown for 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. Then serve.
Rolls are best the day they’re made, but can be frozen for one month. Thaw, then reheat on a baking sheet in a 350°F oven until warmed for 5 to 10 minutes.