Clover Beer Rolls

“We infused this dough with a light amber ale because it offers subtle notes of toasty malt and sweet citrus that balance out the savory Parmesan and roasted garlic. A hoppy beer (like an IPA) would make the bread too bitter. Place three dough balls into a muffin cup to yield a charming clover shape.”

-Bake From Scratch

Ingredients

Bread

  • 1 3/4 cups plus 2 tablespoons (450 grams) warm amber ale (105°F/41°C to 110°F/43°C), divided 1 tablespoon plus
  • 1 1/2 teaspoons (14 grams) active dry yeast
  • 1 1/2 tablespoons (31.5 Grams) Honey
  • 10 ounces (280 grams) coarsely grated Parmesan cheese, divided
  • 5 2/3 cups (680 grams) Bread flour
  • 1 tablespoon (9 grams) kosher salt
  • 2 tablespoons (24 grams) granulated sugar
  • Roasted Garlic (recipe follows)
  • 2 tablespoons (4 grams) chopped fresh parsley
  • 1/4 (57 grams) unsalted butter,melted

Roasted Garlic

  • 1 large (2½-inch) head garlic (about 73 grams)
  • 1 teaspoon (5 grams) olive oil
  • 1/4 teaspoon kosher salt

Instructions

Bread

  1. 1. In a small bowl, stir together 1 cup (240 grams) warm beer, yeast, and honey. Let stand until mixture is foamy, about 5 minutes.
  2. 2. In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, 8 ounces (225 grams) Parmesan, Roasted Garlic, sugar, parsley, and salt. Add yeast mixture and remaining ¾ cup plus 2 tablespoons (210 grams) warm beer, and beat at low speed until a smooth, elastic dough forms, 8 to 9 minutes.
  3. 3. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 30 to 40 minutes.
  4. 4. Spray 2 (12-cup) muffin pans with cooking spray.
  5. 5. Punch down dough, and turn out onto a lightly floured surface. Divide dough into 24 (60-gram) portions. Working with 1 portion at a time (keep remaining dough covered to prevent it from drying out), divide each portion into 3 (20-gram) pieces. Roll each piece into a ball. Place 3 dough balls in each prepared muffin cup. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 40 minutes. (Alternatively, cover tightly and refrigerate overnight. When ready to bake, let stand at room temperature for 30 minutes.)
  6. 6. Preheat oven to 400°F (200°C).
  7. 7. Brush rolls with melted butter, and sprinkle with remaining 2 ounces (55 grams) Parmesan.
  8. 8. Bake until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), 8 to 10 minutes, rotating pans halfway through baking. Brush with melted butter again, and sprinkle with sea salt and parsley, if desired. Serve warm or at room temperature.

Garlic

  1. 1. Preheat oven to 350°F (180°C).
  2. 2. Cut ¼ inch off top end of garlic, keeping cloves intact. Place garlic, cut side up, on foil. Drizzle with oil, and sprinkle with salt; wrap garlic in foil.
  3. 3. Bake until soft, 1 hour to 1 hour and 10 minutes. Let cool completely. Squeeze pulp into a small bowl, and mash with a fork.