Cacio E Pepe Clover Rolls

These pull-apart clover rolls are infused with the flavors of the classic Italian pasta dish cacio e pepe (which literally means “cheese and pepper”). The dough is flavored with Pecorino Romano and black pepper, then coated in more cheese and pepper both before and after baking for an umami-rich cheesiness and a tingle of heat in each bite. Eat these rolls alongside any meal — they pair especially well with pasta or a warm bowl of soup.

Dough

3 ¾ cups (450g) King Arthur Unbleached Bread Flour

1 cup plus 2 tablespoons (255g) milk, whole preferred; lukewarm

6 tablespoons (85g) unsalted butter, softened

1 large egg

¼ cup (25g) Pecorino Romano cheese or Parmesan cheese, finely grated

1 tablespoon granulated sugar

2 ¼ teaspoons instant yeast

1 teaspoon black pepper, freshly ground

1 teaspoon table salt

Coating

1 cup (100g) Pecorino Romano cheese or Parmesan cheese, finely grated

2 teaspoon black pepper, freshly ground

6 tablespoons (85g) unsalted butter

Directions at kingarthurbaking.com

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