Fan-shaped rolls made with beer dough

Name: Fan-shaped rolls made with beer dough
Prep time: 30 min
Total time: 155 min
Yield: 12
Ingredients: 375 g white flour; 1 tbsp sugar; ½ cube yeast; 2 ½ dl light beer; 50 g grated Parmesan; 100 g butter; 200 g semi-hard cheese; 1 tbsp parsley; 1 garlic cloves; 1 ½ tsp salt; a little pepper; 1 pinch salt

Aperitif fingerfood Baking piquant

Total: 2 hr 35 min. | Active: 30 min.

vegetarian

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This tasty, fan-shaped yeast bread is also known as pull-apart bread. This type of bread is enjoyed in company and can be made in mini versions (like in this case) or in classic cake tins and then served in the centre of the table. You don't need a knife to divide it up, you can simply pull the bread apart piece by piece. This bread is perfect for occasions when you want to serve multiple dishes at the same time and have people help themselves to whatever they feel like, e.g. for picnics, brunches or informal lunches. These rolls are made with cheese but can also be refined with different types of sausage or cooked vegetables, giving them a variety of flavours.

Recipe by:
Sarah - Fragola & Limone

Ingredients

for 12 pieces

Dough
375 g	white flour
25 g	grated Parmesan
1 ½ tsp	salt
a little	pepper
1 tbsp	sugar
½ cube	yeast (approx. 20 g), crumbled
2 ½ dl	light beer
50 g	butter, melted, left to cool

Shape
200 g	semi-hard cheese, in slices
25 g	grated Parmesan

Bake
50 g	butter, melted
1 tbsp	parsley, finely chopped
1	garlic clove, squeezed
1 pinch	salt

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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