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Epicurious
Gourmet

Parmesan Pull-Aparts

By Ruth Cousineau

3.8

(36)

Image may contain Food Bread Bun and Cracker
Parmesan Pull-ApartsRomulo Yanes

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 they’ll fly out of the bread basket.

Cooks' 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 oven until warmed through, 5 to 10 minutes.

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