St. Patrick’s Day celebrations probably look a bit different this year but you can still celebrate with a traditional Irish meal! Last year, baking instructor, Nancy Burgeson showed us how to make rolls that includes Guinness Beer. They were so tasty, it was definitely worth sharing again!
AMBER ALE CLOVERLEAF ROLLS (makes 24 rolls)
1-3/4 plus 2 Tbsp. light amber ale (105-110 degrees warm) divided
1 Tbsp. plus 1-1/2 tsp. active dry yeast
1-1/2 Tbsp honey
5-2/3 cups bread flour
10 ounces coarsely grated Parmesan cheese, divided
roasted garlic pulp (prepared and cooled)
2 Tbsp granulated sugar
2 Tbsp chopped fresh parsley
1 Tbsp salt
¼ cup unsalted butter, melted
Garnish: chopped fresh parsley
In a small bowl stir together 1 cup warm ale, yeast and honey. Let stand until mixture is foamy, about 5 minutes.
In a large bowl of a mixer fitted with a dough hook, combine flour, 8 ounces of Parmesan cheese, roasted garlic, sugar, parsley and salt. Add the yeast mixture and remaining ¾ cup plus the 2 Tbsp warm beer. Beat at low speed until smooth and elastic dough forms, 8-10 minutes.
Spray a large bowl with baking spray. Place dough in bowl turning to coat all sides of dough.
Cover and let rise in warm place until double in size.
Spray 2 (12 cup) muffin pans with baking spray.
Punch dough done and turn out onto a lightly floured surface.
Divide the dough into 24 equal sized portions.
Working with 1 piece at a time divide dough into 3 pieces. Keep remaining dough covered to prevent dough from drying out. Roll the 3 pieces into small balls placing the 3 dough balls in each prepared muffin cup.
Cover and let rise in a warm, draft free place until doubled in bulk.
Preheat oven to 400 degrees.
Brush rolls with melted butter, and sprinkle with remaining 2 ounces of Parmesan.
Bake until golden brown rotating pans halfway through baking.
Brush with melted butter again and sprinkle with parsley if desired.
1 large head garlic
1 tsp. olive oil
¼ tsp. salt
Preheat oven to 350 degrees
Cut off top end of garlic, keeping cloves intact. Place garlic, cut side up, on foil. Drizzle with oil, and sprinkle with salt; wrap in foil.
Bake until soft, 70 minutes. Let cool completely. Squeeze pulp into a small bowl, and mash with a fork.
Rolls can be stored in an airtight container at room temp for 3-4 days and can be reheated.