When I was browsing through my latest issue of Gourmet Magazine (Feb. 2008), I was drawn to one recipe in particular...the Parmesan Pull-Aparts looked delicious. Truth be told, the way they looked reminded me of those giant, fluffy, warm buns you get at Chinese restaurants... :)
I was nervous to work with yeast again and had a few scares along the way...I didn't think the dough doubled in size with the first rise, but I punched it down anyway and made the individual rolls and put them in the pan. I was pleasantly surprised to see that they did rise again and mostly filled the pan after about an hour.
Overall, these were very light, fluffy and had lots of Parmesan flavor...I would definitely make these again!
Recipe can be found here at the Gourmet website!