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parmesan pull-apart rolls

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Ingredients: 

2 teaspoons active dry yeast (from a 1/4-oz package)
1 teaspoon mild honey or sugar (i used honey)
2/3 cup warm milk (105–115°F), divided (i used whole milk)
2 1/2 cups all-purpose flour plus 2 Tbsp for sprinkling
1 1/4 cups grated (with a rasp) Parmigiano-Reggiano (1 1/3 oz)
1 teaspoon salt
3 large eggs
5 tablespoons unsalted butter, cut into Tbsp pieces and softened
1 tablespoon water


 

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