Best Parmesan Oat Pull Aparts Recipes

PARMESAN PULL APARTS

Parmesan Pull Aparts image

This is a very basic recipe but they are so tasty!! They're very versatile too! You could change the spices and cheese that you use and have a zillion combinations. I got this recipe from my sister.

Provided by Marlene.

Categories Breads

Time 17m

Yield 8-10 serving(s)

Number Of Ingredients 6

Ingredients

2 tablespoons melted butter or 2 tablespoons margarine
1 teaspoon parsley flakes
1/4 teaspoon celery salt
1 teaspoon onion flakes
2 tablespoons parmesan cheese
1 package refrigerated biscuit (your preference)

Steps:

Mix all ingredients except biscuits, and spread evenly in an 8" round baking pan.
Place biscuits in pan.
Bake at 425* 10-12 minutes.
Turn rolls out upside down on plate to serve.
*** I have made these several times since posting, and just wanted to add, if you want to cut down on the fat (butter) , I used I Can't Believe It's Not Butter (ICBINB) and still had great results!

Nutrition Facts : Calories 130.6, Fat 7.4, SaturatedFat 3.1, Cholesterol 8.7, Sodium 380.5, Carbohydrate 13.7, Fiber 0.5, Sugar 2.4, Protein 2.4

PARMESAN PULL-APARTS

Parmesan Pull-Aparts image

Provided by Ruth Cousineau

Categories Bread Milk/Cream Mixer Bake Parmesan Family Reunion Potluck Gourmet

Yield Makes 1 dozen rolls

Number Of Ingredients 10

Ingredients

2 teaspoons active dry yeast (from a 1/4-ounce package)
1 teaspoon mild honey or sugar
2/3 cup warm milk (105-115°F), divided
2 1/2 cups all-purpose flour plus 2 tablespoon for sprinkling
1 1/4 cups grated (with a rasp) Parmigiano-Reggiano (1 1/3 ounces)
1 teaspoon salt
3 large eggs
5 tablespoons unsalted butter, cut into tablespoon pieces and softened
1 tablespoon water
Equipment: a stand mixer fitted with paddle attachment

Steps:

Stir together yeast, honey, 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 flour (2 1/2 cups), cheese, 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 minutes. Beat in butter, 1 tablespoon at a time, until dough is elastic, about 2 minutes. (Dough will be very sticky.)
Scrape dough into center of bowl and sprinkle with remaining 2 tablespoon 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.
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 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.
Preheat oven to 375°F with rack in middle.
Whisk together remaining egg with water and brush on tops of rolls. (You will have leftover egg wash.) Bake until golden brown, 20 to 25 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.