Baking Instructor Nancy Berguson stopped by the TCL kitchen with a tasty amber ale cloverleaf roll recipe.
Amber Ale Cloverleaf Rolls
1 3/4 and 2 Tbsp. light amber ale (105-110 degrees warm) divided
1 Tbsp. and 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.