Amber Ale Cloverleaf Rolls

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!


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.

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