When I saw the February issue of Gourmet magazine, I sensed that there must be something inside I could play with..so I flipped over the pages and spotted this bread..ahhh...Bingo!!
Anyway, I made few changes to the original recipe ..and the outcome perfectly fitted my taste bud!!
Here is my version..
2 teaspoons active dry yeast
1 teaspoon + 1 tbsp sugar
2/3 cup warm milk , divided
1 3/4 cups bread flour plus a bit for sprinkling
3/4 cup whole wheat flour
1 1/4 cups grated parmesan
3/4 teaspoon salt
2 large eggs
5 tablespoons unsalted butter, cut into Tbsp pieces and softened
egg wash ( 1 egg+1 tablespoon milk )
Equipment: a stand mixer fitted with paddle attachment
1. Stir together yeast, 1 tsp sugar, and 1/3 cup warm milk in mixer bowl and let stand until foamy, about 5 minutes. (If mixture doesn't foam, start over with new yeast.) Whisk together the flours , cheese, 1 tbsp sugar and salt, then mix into yeast mixture along with remaining 1/3 cup warm milk at low speed. Increase speed to medium and beat in 2 eggs, 1 at a time, beating well after each addition, then beat, scraping down side of bowl occasionally, until a very soft dough forms, about 3-5 minutes. Beat in butter, 1 Tbsp at a time, until dough is elastic, about 5 minutes.
2.Scrape dough into center of bowl and sprinkle with some extra bread flour. Cover bowl with plastic wrap and a kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled, 1 1/2 to 2 hours.
3.Punch down dough (do not knead) and turn out onto a floured surface. Cut dough into 12 equal pieces and roll each into a ball by cupping your hand and pushing dough against work surface as you roll in a circular motion. Arrange rolls 1 inch apart in a buttered 9- by 2-inch round cake pan and cover with a greased plastic wrap. Let dough rise in a draft-free place at warm room temperature until doubled and dough fills pan, 1 to 1 1/2 hours.
4.Preheat oven to 375°F with rack in middle.Whisk together egg with milk and brush on tops of rolls. Bake until golden brown, 18-20 minutes. Loosen edges of rolls from pan with a sharp knife and invert rolls onto a rack, then reinvert and cool at least 20 minutes.