Parmesan Pull-Aparts

Name: Parmesan Pull-Aparts
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 12 servings
Cuisine: American
Ingredients: 2 teaspoons active dry yeast; 1 teaspoon mild honey; ⅔ cup warm milk; 2½ cups all-purpose flour; 1¼ cups Parmigiano-Reggiano; 1 teaspoon salt; 3 whole large eggs; 5 tablespoons unsalted butter; 1 tablespoon water; Equipment: a stand mixer fitted with paddle attachment

Soft, cheesy pull-apart rolls made with Parmigiano-Reggiano cheese and enriched with eggs and butter. These fluffy, homemade rolls are perfect for sharing and make an excellent accompaniment to any meal.

12 servings

4 hr 35 min

Published October 4, 2025

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Ingredients

•2 teaspoons active dry yeast
•1 teaspoon mild honey
•⅔ cup warm milk
•2½ cups all-purpose flour
•1¼ cups Parmigiano-Reggiano
•1 teaspoon salt
•3 whole large eggs
•5 tablespoons unsalted butter
•1 tablespoon water
•Equipment: a stand mixer fitted with paddle attachment

Cooking 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.) 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.)
15 min
2.
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.
120 min
3.
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 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 1/2 hours.
90 min
4.
Preheat oven to 375°F with rack in middle.
5 min
5.
Whisk together remaining egg with water and brush on tops of rolls. (You will have leftover egg wash.) 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.
45 min

Cooking Instructions

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.) 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.)

15 min

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.

120 min

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 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 1/2 hours.

90 min

Preheat oven to 375°F with rack in middle.

5 min

Whisk together remaining egg with water and brush on tops of rolls. (You will have leftover egg wash.) 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.

45 min