I’ve had this recipe saved for a while in my “BigOven” app, but I forgot about it! It’s originally from Bake from Scratch, a luscious, beautiful cooking magazine and Instagram (@thebakefeed) feed that I drool over about daily.
Last Saturday, we decided to have a big supper, since time with the babygirl is running out fast! A week from today we move her in at SMU! She loves bread, so I knew she would like these with her favorite roast, with rice and gravy and steamed broccoli.
These look really impressive and a little intimidating, but they were not really that difficult – and SO WORTH THE TROUBLE! I’ve included a few preparation photos to show you it was pretty easy to make something that looked so fancy!
Also, I used Edam cheese in the second, layering process, since I had some on hand, and it turned out great! Also, pay attention to the “divided” in the ingredients – I managed to put the yeast into a whole cup of beer (instead of just 1/4 cup), and put all the garlic into the dough, when I was actually supposed to save it for the melted butter in the final step!
Parmesan Gouda Fantails
- 1 cup room temperature Kölsch or Pilsner beer, divided
- 1 (0.25-ounce) package (7 grams) active dry yeast
- 1 tablespoon (12 grams) granulated sugar
- 8 tablespoons (112 grams) unsalted butter, melted and divided
- 3 cups (375 grams) all-purpose flour, divided
- 2 cloves garlic, finely grated and divided
- 4 tablespoons minced fresh flat-leaf parsley, divided
- ⅓ cup grated Parmesan cheese
- 1 teaspoon (3 grams) kosher salt
- 6 ounces Gouda cheese, grated and divided
- In a medium microwave-safe bowl, microwave ¼ cup beer until it reaches 105°F to 110°F, about 10 seconds. Stir together warm beer, yeast, and sugar; let stand until mixture is foamy, about 5 minutes. Stir in 6 tablespoons (84 grams) melted butter and remaining ¾ cup beer.
- In the bowl of a stand mixer fitted with the paddle attachment, beat 2 cups (250 grams) flour, half of garlic, 3 tablespoons parsley, Parmesan, and salt at medium speed until combined. Add yeast mixture, beating to combine, about 1 minute. Gradually add remaining 1 cup (125 grams) flour, beating until dough begins to pull away from sides of bowl, about 3 minutes. Cover with plastic wrap, and let rise in a warm, draft-free place (75°F) for 45 minutes.
- Spray a 12-cup muffin pan with cooking spray. *Mine really stuck, even with cooking spray – might try liners next time.
- Punch down dough, and divide in half. Pat one half into a square. On a lightly floured surface, using a floured rolling pin, roll dough into a 12-inch square. Sprinkle with half of grated Gouda, and press into dough.
Using a sharp knife, cut dough into 6 equal strips. Stack strips, cheese side up; cut crosswise into 6 equal pieces. Place each piece on its side in prepared muffin cups. Repeat with remaining dough and grated Gouda.
It really doesn’t matter if you are super precise or neat with this part. The taste will completely make up for any abnormalities in the finished product’s appearance!
- Slightly separate layers of each roll. Cover loosely with plastic wrap, and let rise in a warm, draft-free place (75°F) until dough fills cups, 30 to 45 minutes.
- Preheat oven to 375°F. Bake until golden brown, 20 to 24 minutes.
- In a small saucepan, melt remaining 2 tablespoons (28 grams) butter over medium heat. Add remaining garlic and remaining 1 tablespoon parsley. Cook until fragrant. Brush warm fantails with butter mixture. Let cool for at least 10 minutes before serving.