“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
- 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
- 1 large (2½-inch) head garlic (about 73 grams)
- 1 teaspoon (5 grams) olive oil
- 1/4 teaspoon kosher salt
- 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. 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. 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. Spray 2 (12-cup) muffin pans with cooking spray.
- 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. Preheat oven to 400°F (200°C).
- 7. Brush rolls with melted butter, and sprinkle with remaining 2 ounces (55 grams) Parmesan.
- 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.
- 1. Preheat oven to 350°F (180°C).
- 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. 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.