Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
Shape
Bake
Utensils
12-hole muffin tin (each hole approx. 7 cm in diameter), greased
How it's done
Dough
Mix the flour, parmesan, salt, pepper, sugar and yeast in a bowl. Pour in the beer and butter, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size.
Shape
Divide the dough in half. On a lightly floured surface, roll out each half into a square (approx. 25 cm). Sprinkle the cheese and parmesan on top of the dough. Cut each square into 4 strips, place the 4 strips on top of each other (cheese side up). Cut each stack into 6 pieces, place in the prepared tin. Cover the dough and leave to rise again at room temperature for approx. 45 mins.
Bake
Approx. 20 mins. in an oven preheated to 190 °C (convection). Mix the butter with the parsley, garlic and salt, spread onto the hot rolls, allow to cool slightly, remove from the tin, leave to cool on a rack.
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