A recent edition of Gourmet magazine featured rolls. I am a sucker for a good roll.

I made their parmesan-cheese “pullapart” rolls. Yeast, honey, and milk make up the base, to which we add copious amounts of parmesan cheese. To the dough, we later beat in eggs and then butter. A rich, fortified dough.

The rolls rise twice before baking at 375 degrees. The recipe is pretty standard after the cheese is introduced, and called for egg-washed tops. Instead, I took the Italian theme further by brushing with EVOO and covering with sea salt. Maldon, to be exact.

The smell is quite a knock-out, and despite their softness and moisture, you’ll love them more mounted with melting butter.

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