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Ingredients
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Dough
Filling
Beer Caramel
Method
Dough Preparation
- 1
Activate the yeast
In a small bowl, combine warm water and sugar. Sprinkle yeast over the top and let it sit for about 5-10 minutes until frothy.
- 2
Mix the dough
In a large mixing bowl, combine flour and salt. Make a well in the center and add the yeast mixture and softened butter. Mix until a dough forms.
- 3
Knead the dough
Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise until doubled, about 1 hour.
Filling and Shaping
- 4
Prepare the filling
Once the dough has risen, punch it down and roll it out into a rectangle. Spread the Taleggio cheese and dried cherries evenly over the dough.
- 5
Roll the dough
Starting from one edge, roll the dough tightly into a log. Cut the log into equal pieces (about 2 inches thick).
- 6
Second rise
Place the rolls cut-side up in a greased baking dish. Cover and let them rise for another 30 minutes.
Beer Caramel Preparation
- 7
Make the caramel
In a saucepan, combine brown sugar and beer. Cook over medium heat, stirring until the sugar dissolves. Bring to a simmer and cook until it thickens slightly. Stir in heavy cream and remove from heat.
Baking
- 8
Bake the rolls
Preheat the oven to 375°F (190°C). Bake the rolls for 25-30 minutes until golden brown.
- 9
Serve
Drizzle the beer caramel over the warm rolls and serve immediately.