- 6 tablespoons unsalted butter, room temperature, plus more for pans and brushing
- 1 cup grated Parmesan
- 1/2 cup finely chopped fresh flat-leaf parsley
- 1 tablespoon plus 1 teaspoon chopped fresh thyme
- 1 teaspoon finely grated lemon zest
- 1/2 teaspoon freshly ground pepper
- Buttery Yeast Dough, herb variation (recipe on KI)
- All-purpose flour, for dusting
- Flaky sea salt, such as Maldon
Adapted from marthastewart.com
Butter two 8-by-2-inch round cake pans. In a bowl, combine Parmesan, parsley, thyme, zest, and pepper.
Divide chilled dough in half. Roll out one half (keep other half refrigerated) on a lightly floured surface into a 12-by-7-inch rectangle. Spread half of butter over dough, leaving a 1/4-inch border. Sprinkle with half of cheese mixture (it will seem like a lot), patting to adhere. Starting on a long side, roll dough into a cylinder. Pinch edges to seal; trim ends. Cut into 8 disks. Place, cut-side down, in a prepared pan. Repeat with remaining dough and filling. Drape with buttered plastic wrap; let rise in a warm spot until doubled in bulk, about 1 hour, 30 minutes.
Preheat oven to 375 degrees. Bake until golden brown (tent with foil, if browning too quickly), about 22 minutes. Brush tops with butter; sprinkle with salt. Let cool slightly on a wire rack before removing from pan and serving.
Make-ahead: You can prepare all of this recipe ahead: Place formed breads in baking pans; cover tightly with buttered plastic wrap, then foil; and freeze for up to 1 month. When ready to use, thaw, then let rise as directed.