Hot!!! Buns!!!

In San Diego, it's surprisingly warm. There's so much sun that I got a tan at the dog park yesterday (or so I'd like to think). But by dinnertime, a chill creeps up through the canyon and into my kitchen, and a heavy fog blankets Robinson Ave. Even though I crave a fresh salad all day, I just want something hot from the oven once the sun sets.

Thanks to the latest Gourmet magazine (Feb 2009), hot rolls have been on my mind. (Though, I admit, not much else has been on my mind despite a rather tumultuous last few weeks.) And last night, I thought I'd have my cake and eat it too...well, sort of.


Parmesan Pull-Aparts + Pan-Seared Tilapia + Spring Salad (string beans, pears, cucumber, green onions, avocado and Trader Joe's yummy Champagne Pear Vinaigrette). Yes, it was perfect. Absolutely perfect. Warm and fresh. The bite from the parmesan is perfect with a light, flaky fish seasoned with salt, garlic and lemon. And the slight sweetness of the salad is the nicest spring balance. AAaaahhhhhh...I really want to relive that meal right now...aaahhhh....

Okay, now for the recipe...

PARMESAN PULL-APARTS
Makes 1 dozen rolls

2 tsp active dry yeast (one 1/4-oz package)
1 tsp honey
2/3 cup warm milk
2 1/2 cups all-purpose flour + 2 Tbsp for sprinkling (and then some more for your work surface)
1 1/4 cup grated Parmesan cheese
1 tsp salt
3 large eggs
5 Tbsp unsalted butter, cut into Tbsp pieces and softened a bit
1 Tbsp water
Also! You'll need a standing mixer with a paddle/dough attachment

1. Stir together yeast, honey, and 1/3 cup warm milk in mixer bowl and let stand until foamy, about 5 minutes. (If it doesn't get foamy, start over with new yeast.)
2. Whisk together flour (the 2 1/2 cups), cheese, and salt, and then mix into yeast mixture along with remaining 1/3 cup warm milk at low speed. Increase speed to medium and beat 2 eggs, one at a time. Make sure to scrape down sides of the bowl, and continue to mix until a very soft dough forms, about 3 minutes.
3. Beat in butter, 1 Tbsp at a time, until dough is elastic, about 2 minutes.
4. Scrape dough into the center of the bowl and sprinkle with remaining 2 Tbsp flour. Cover bowl with plastic wrap and kitchen towel and let it rise in a draft-free place at warm room temperature until doubled, about 1 1/2 to 2 hours.
5. Punch down dough (don't knead) and turn out onto a floured surface. Cut dough into 12 equal pieces and roll each in a ball by cupping your hand and pushing it against the work surface.
6. 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.
7. Preheat oven to 375 degrees with rack in the middle.
8. Whisk together remaining egg with water and brush on tops of rolls. (There will be leftover egg wash.) Bake until golden brown, 20 to 25 minutes.
9. Loosen edges of rolls from pan with a knife and invert rolls onto a rack, and then reinvert and cool 20 minutes. Serve with butter!!

Overall, this takes about 4 1/2 hours but only requires 35 minutes of actual active time. It's a good thing to make when you're just hanging around the house, kinda doing stuff but not really. You know those days.

Note: With over 12 buns in the pan, you can easily save the leftovers for another chilly, I-<3-being-at-home kinda night by putting a few (maybe 2-4) in a ziplock bag, freeze them, and then defrost/warm them up at 350 for, like, 5 minutes or so. They can be in your freezer for about a month.