Ingredients
3 cups all-purpose flour
1 envelope rapid rise yeast
2 tbs sugar
3/4 cup beer (wheat beer or pale ale)
½ cup unsalted butter, softened
1 tsp salt
10 tbs melted butter
6 cloves garlic, minced
1 wt oz (about 1 cup) fresh shredded parmesan cheese
Preparation
In the bowl of a stand mixer fitted with a dough hook attachment, add the flour, yeast, and sugar. Mix until combined. In a microwave safe bowl add the beer. Microwave on high for 20 seconds, test temperature with a cooking thermometer and repeat until temperature reaches between 120 and 125 degrees Fahrenheit. Add the beer to the stand mixer and mix on medium speed. Once most of the dough has been moistened, sprinkle with the salt and add softened butter. Turn speed to medium-high and beat until dough is smooth and elastic, about 8 minutes. Transfer dough to a lightly oiled bowl, tightly wrap with plastic wrap. Allow to sit in a warm room until doubled in size, about 45 to 60 minutes. Add to a lightly flowered surface, knead for about 3 minutes. Cut dough into 32 pieces (cut dough in half to make 2 pieces, cut each of those in half to make 4, continue until you have 32 pieces). Add 8 tablespoons of melted butter to a large bowl along with the garlic and parmesan, stir to combine. Add the dough balls and gently toss until well coated. Add the dough, and all the melted butter mixture, to a large cast iron skillet or 9 inch glass pie pan. Preheat oven to 350. Allow the dough to rise for 20 minutes. Bake until golden brown, about 20 minutes. Brush with melted butter prior to serving.
