These look good to us for a few reasons. The process seems relatively simple (one rise), and they have cheese in them—salty parmigiano-reggiano grated into the dough. Which means that, if we're trying to show restraint and eat only one roll with dinner, at least it has a little something extra to offer.
We think a bench scraper would be a good tool to have on hand, however, since you need to divide the dough into 12 equal pieces.
• Get the recipe: Parmesan Pull-Aparts, from Gourmet
What do you think? Anyone else have a good cheesy bread recipe they love?
Related: Recipe: Easy Potato Dough Rolls
(Image: Romulo Yanes for Gourmet)