Chef Randy: Parmesan Pull-Apart Rolls

parmesan pull-apart bread

This is a recipe found on the back of an old Pillsbury flour sack. I modified it a little to meet my needs.

Randy Graham is a noted chef and writer and has been a lactoovo vegetarian for over 38 years. Chef Randy has written and published a series of seven cookbooks with original recipes developed over the period 1975 through 2020. He writes for the Ojai Quarterly, the Ojai Monthly, and the California 101 Travelers Guide. His vegetarian recipes are published in newspapers throughout Central California under the header, Chef Randy. He and his wife, Robin, live in Ojai, California, with their dog Cooper. Robin and Cooper are not vegetarians.

Healthy Quick + Easy INGREDIENTS

Ingredients: 3- 1/2 to 4-1/2 cups flour (divided) 2 tablespoons sugar 1 teaspoon salt 2-1/4 teaspoons active dry yeast 1-1/4 cups warm milk 4 tablespoons extra virgin olive oil (divided) 1 egg 1 cup Parmesan cheese (grated fine) 1 teaspoon garlic salt 1 teaspoon dried oregano leaves 1/2 teaspoon paprika 5 tablespoons butter (melted)

DIRECTIONS

Preheat oven to 375 degrees. Prepare a cookie sheet or a baguette pan with cooking spray.

Stir two cups of the flour and all of the sugar, salt and yeast in large bowl. Mix until well blended. Add milk and oil. Beat with mixer on low speed until moistened. Blend in egg, mixing thoroughly.

Stir in an additional 1½ cups flour until dough pulls cleanly away from sides of bowl. Knead the dough in the bowl until it is smooth and elastic, adding additional flour if necessary.

Add olive oil to a large bowl. Place the dough in the bowl, turning to coat it all over with the oil. Cover loosely with plastic wrap and let rise in warm place until doubled in size — about 30 minutes.

Combine cheese, garlic salt, oregano, and paprika in small bowl. Set aside.

Punch the dough down and divide into 16 equal pieces. Roll pieces into balls. Dip each ball in butter to coat. Roll in cheese mixture to coat then arrange in prepared pan. Cover loosely with plastic wrap. Let rise in warm place until doubled in size — about 30 to 40 minutes.

Uncover and bake for 25 to 30 minutes or until golden brown. Remove from the oven and cool for 5 minutes. Remove from pan to a wire rack to cool completely before pulling the bread apart and bringing it to the table.