Prep Time: 10 minutes
Rise Time: 3 hours
Bake Time: 20-25 minutes
Makes: 2 pull-aparts
1 tablespoon + 1 teaspoon of lukewarm milk
1/4 teaspoon active dry yeast
1 teaspoon honey
1/3 cup of all-purpose flour
1/4 cup of freshly grated Parmiggiano Reggiano
1/8 teaspoon salt
1/8 teaspoon pepper
1 tablespoon softened butter
1/2 teaspoon water
1 small sprig of thyme, for decoration
Egg beaters for the egg wash
1. In a small mixing bowl, heat the milk in the microwave for 10-15 seconds until lukewarm. Add the yeast and the honey and allow to proof for 5 minutes. Reserving the thyme for decoration, add the remaining ingredients to the bowl and mix with a spatula until combined. “Knead” the dough by pressing the dough flat against the edge of the bowl while turning the bowl at the same time. Continue mixing and kneading until the dough is elastic and easily shapes into a ball. Cover the bowl with plastic wrap and set in a cool, dry place to rise for 1-2 hours until doubled in size.
2. Remove the plastic wrap, divide the dough evenly and quickly shape into two rolls. Place the rolls in a mini loaf pan and cover with plastic wrap. Allow to rise in a cool, dry place for 1 hour until doubled in size.
3. Preheat the oven to 375°. Gently brush each of the rolls with egg beaters and lay the sprig of thyme over the center of each roll. Bake for 20-25 minutes until golden brown and the rolls sound hollow when tapped.