Parmesan pull-aparts

I once told you I wouldn’t be able to survive without bread and cheese, so can you imagine how much I loved these parmesan rolls? :) They’re delicious freshly baked – I doubt someone would resist demolishing them the minute they’re out of the oven – but reheat really well, too, so if you’re lucky enough to have leftovers the rolls can be enjoyed some other time. Just don’t count on that – trust me. :D

Parmesan pull-aparts
from the always delicious Epicurious

2 teaspoons dried yeast
1 teaspoon mild honey or sugar
2/3 cup (160ml) warm whole milk, divided
2 ½ cups (350g) all-purpose flour + 2 tablespoons for sprinkling over the dough
1 ¼ cups (1 1/3oz/37g) grated (with a rasp) parmesan cheese + a handful for sprinkling over the rolls
1 teaspoon salt
2 large eggs
5 tablespoons (70g) unsalted butter, cut into tablespoon pieces and softened
1 tablespoon water
1 large egg, extra, for brushing the rolls

Stir together yeast, honey, and 1/3 cup (80ml) of the warm milk in the large bowl of an electric mixer and let stand until foamy, about 5 minutes. Add the flour (350g), cheese, and salt into the yeast mixture along with remaining 1/3 cup warm milk and mix at low speed. Increase speed to medium and beat in 2 eggs, one at a time, beating well after each addition, then beat, scraping down sides 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 tablespoons 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 ½ to 2 hours. Butter a 20x30cm (8x12in) baking pan. Set aside.
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 2.5cm (1in) apart onto prepared pan and cover with a clean 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 ½ hours.
Preheat oven to 190°C/375°F with rack in middle.
Whisk together remaining egg with water and brush on tops of rolls (you will have leftover egg wash). Sprinkle with the extra cheese and bake until golden brown, 20-25 minutes. Cool in the pan for 5 minutes, then loosen edges of rolls from pan with a knife and invert rolls onto a rack, then reinvert and cool at least 20 minutes.

Makes 12