Guinness Cloverleaf Rolls
Author: 
 
Makes 12 jumbo or 24 standard rolls.
Ingredients
  • ½ cup very warm water
  • ½ teaspoon sugar
  • 2 packages active-dry yeast
  • ½ cup milk
  • ½ cup water
  • 2 tablespoons butter
  • ¼ cup molasses
  • 1 cup Guinness Extra Stout Beer
  • 5½ -6 cups white bread flour
  • 1 cup quick oats
  • 1 tablespoon salt
Instructions
  1. In a small bowl, combine ½ cup very warm water and sugar. Add yeast and set aside to proof.
  2. In a small saucepan, bring milk and water to a simmer. Remove from heat.
  3. Add butter, molasses, and beer. When butter is melted, place mixture in large bowl of stand mixer fitted with dough hook.
  4. Add the yeast mixture and 5½ cups flour, the quick oats, and salt. Mix on low for 3 minutes. If the dough isn’t coming cleanly away from the side of the bowl, or if the dough feels very sticky, add the remaining ½ cup flour. Knead for 3 minutes. (If kneading by hand, place on floured surface and knead for 5 minutes.)
  5. Place in a large greased bowl, turn to coat the dough, cover with a towel or plastic wrap, and allow the dough to rise until doubled – about 1 hour. It may be less, depending on the temperature of the room.
  6. Grease jumbo muffin pans and then divide the dough into 36 equal pieces. (For small rolls, grease standard muffin pans and divide dough into 72 equal pieces.)
  7. Allow rolls to rise until almost doubled, about 1 hour.
  8. Heat oven to 400 F.
  9. Bake 15-18 minutes, or until tops are rich golden brown.
  10. Remove from oven and brush tops with butter. Turn out of the pan and serve warm, or allow rolls to cool completely on rack.
Recipe by The Rowdy Baker at http://www.therowdybaker.com/?p=5424