Text 25270, 86 rader
Skriven 2015-03-24 07:07:06 av Dave Drum (1:261/38.0)
Ärende: Gourmet 458
===================
 * Originally in: fido.HOME_COO

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Parmesan Pull-Aparts
 Categories: Breads, Rolls, Cheese
      Yield: 12 servings

      2 ts Active dry yeast
      1 ts Mild honey or sugar
    2/3 c  Warm milk (105+.-115+.F/
           - 40+.-46+.C); divided
  2 1/2 c  All-purpose flour + 2 Tb for
           - sprinkling
  1 1/4 c  Grated Parmigiano-Reggiano
      1 ts Salt
      3 lg Eggs
      5 tb Unsalted butter; in Tb
           - pieces, softened
      1 tb Water

  EQUIPMENT: a stand mixer fitted with paddle attachment

  These rolls have a lot in common with brioche-both are
  rich and tender, and they bake up with a gorgeous browned
  crust. However, these are much easier to make than that
  time-intensive bread, and they have the added advantage of
  aromatic Parmigiano- Reggiano. We guarantee theyCÇÖll fly
  out of the bread basket.

  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 Tbsp 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 Tbsp flour. Cover bowl with plastic wrap and a
  kitchen towel and let dough rise in a draft-free place at
  warm room temp until doubled, 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 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.

  Preheat oven to 375+.F/190+.C with rack in middle.

  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.

  COOKSCÇÖ NOTE: 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/175+.C oven until
  warmed through, 5 to 10 minutes.

  Recipe by Ruth Cousineau

  February 2009 | Gourmet

  Makes 1 dozen rolls

  MM Format by Dave Drum - 19 January 2009

  Uncle Dirty Dave's Archives

MMMMM

... "Music with dinner is an insult both to the cook and the violinist."

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 * Origin: Prism bbs (1:261/38)