Parmesan Cheese Bread
These cheesy Parmigiano-Reggiano rolls are a delectable treat to enjoy with your favorite meal. The aroma of freshly baked bread will fill your kitchen as these rolls rise and bake to a golden perfection. The combination of crusty exterior and soft, cheesy interior makes these rolls irresistible for any occasion. Serve them warm and watch as they disappear quickly from the table!
— Constant Cookbook
Ingredients
- 3 3/4 cups unbleached bread flour, plus more
- as needed
- 1 Tbs. (1 package) active dry yeast
- 2 tsp. salt
- 1 1/3 cups warm water
- 1/2 cup freshly grated Parmigiano-Reggiano
- cheese
- Extra-virgin olive oil for brushing
Instructions
- In the bowl of a heavy-duty stand mixer, combine the 3 3/4 cups flour, the yeast and salt. Add the warm water and stir with a wooden spoon until just mixed together. Sprinkle 1/4 cup of the cheese over the dough. Fit the mixer with the dough hook and begin mixing and kneading on very low speed. When the mixture pulls away from the sides of the bowl, increase the mixer speed to medium-low and continue to knead until the dough is smooth and elastic, 12 to 15 minutes, adding more flour if the dough is too sticky. Transfer the dough to a floured work surface and knead by hand for 1 to 2 minutes.
- Form the dough into a ball, brush it with a little olive oil and return it to the bowl. Cover with a towel and let rest in a warm, draft-free place until doubled in bulk, 1 to 1 1/2 hours.
- Position a rack in the lower third of an oven and preheat to 425°F. Brush a 9-inch round pan with olive oil.
- Place the remaining 1/4 cup cheese on a plate. Punch down the dough. Return it to the floured work surface and knead a few times. Then, using your palms, roll the dough to form a log about 12 inches long. Cut the log in half crosswise, then cut each half crosswise into 6 equal pieces. Knead each dough piece a couple of times, roll it between the palms of your hands into a ball, and then roll it in the cheese to coat lightly and evenly, shaking off any excess. As each ball is coated, place it in the prepared pan, resting it against the rim and pressing down slightly to form a 2-inch disk. Arrange 9 balls around the rim and 3 balls in the center. Cover loosely with plastic wrap and let rise again in a warm place until doubled in bulk, 30 to 40 minutes.
- Sprinkle the top with the cheese remaining on the plate. Using a razor blade or sharp knife, cut a slash 1/4 inch deep in the top of each ball. Bake for 10 minutes. Reduce the oven temperature to 375°F and continue baking until brown and crusty, 20 to 30 minutes more. Transfer the pan to a wire rack and let the rolls rest in the pan for 1 to 2 minutes, then remove them from the pan; the rolls will come out in a single loaf.
- Serve the loaf warm, breaking off the rolls at the table. Or let cool, top side up, on the rack.
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