This St. Patrick’s Day, stay in and treat yourself to some ooey-gooey goodness with these Individual Guinness Cheddar Pull-Apart Rolls. Sarah W. sure knows how to make my mouth water; I knew I was in trouble as soon as I opened the pictures. There’s just something about boozy food that really gets me going…maybe it’s the booze? Anyway, Sarah Weber is my reigning queen of deliciously boozed savory treats, and she does not disappoint with these super easy, intriguingly cheesy pull-apart rolls. Care to join me for St. Patrick’s Day? Let’s have Sarah come, too. Or, at the very least, let’s have her teach us how to make these amazing rolls at home. Sarah, show us your cheesy ways!
St. Patrick’s Day falls on a Tuesday this year. Which, unless you’re very dedicated to partying down on this holiday and are willing to take a vacation day, means probably no big wild parties (or green beer). But it doesn’t have to be a disappointment or no fun.
I’m not a huge fan of crowds, so going out on St. Patrick’s Day to see the parades and drink cheap green beer while being pinched by strangers if I’m not wearing green has never much appealed to me. But I do have a small group of friends from college who get together on the weekend closest to St. Patrick’s Day every year for what we call “Green Weekend.” We watch terrible movies, play games, catch up, and relax, which is MY idea of a great weekend. I’m happy because I get to make a giant crockpot of corned beef and cabbage (which might be my husband’s favorite part of the weekend, too!) and I don’t have to deal with a crushing press of people.
Even if you’re not having a big shindig to celebrate the patron saint of getting drunk, you can make a fancy, satisfying, pint-sized appetizer that’s sure to be a hit. And if you ARE braving the crowds and whatever the weather decides to throw at us this year, these are a quick and easy way to start or segue your day of drinking and being merry (have two).
With a few ingredients you most likely have on-hand and about 25 minutes (including clean-up), you can have a cheesy, beery bite to get you in the St. Patrick’s Day spirit.
Individual Guinness Cheddar Pull-Apart Rolls
3 large rolls
1 cup shredded cheese
2 Tbsp butter
1 can beer (room temperature)
Garlic powder to taste
Thyme to taste
In honor of the holiday, I’ve chosen to use Guinness and an extra sharp cheddar cheese, but if neither of those is appealing to you, pick a cheese as sharp as you can stand along with a beer as dark as you like. Guinness gives a great caramel taste to the end product here, but is distinctly its own flavor – if you don’t like it, use something else. I can think of plenty of great beer (or wine!) and cheese pairings – Swiss and a mid-dry white wine, goat cheese with a fruit-brewed beer, asiago with a nut brown ale… the options are endless!
Preheat your oven to 350°.
Cut or rip your rolls almost all the way down to the base. The idea here is to get them pretty loosely held together so that once it’s baked with some cheese and beer to soften it up, pieces will pull apart easily in your hands. I chose to use egg knots, and they worked like a charm – they’re basically already marked with perforations to tell you where to rip. I also made rips halfway along the side pieces to give my end result more poof (and more room for cheese!). You want to create as many crevices as possible, while ending up with nice big bites of bread.
Melt your butter. Once melted, add garlic powder and thyme to taste. Add a splash or two (or three) of your Guinness.
Arrange your ripped-up rolls in a dish with sides. These are going to leak a little bit by the nature of what they are, so make sure your dish isn’t too shallow. I used a 9” cake pan, which easily held 3 rolls and could have held more.
Pour half to two-thirds of your butter mixture over your rolls (get those crevices!) and put them in the oven for about 7 minutes.
While this is baking, throw your cheese in a bowl (if you have a block of cheese, now is the time to grate it). Pour the rest of your butter mixture over your cheese, and mix in more garlic powder and thyme to taste (a pinch or two of salt wouldn’t go amiss here, but be cautious – the cheese is pretty salty to begin with). Toss your cheese around with clean hands or a fork until your cheese is evenly coated.
Pull your rolls out of the oven and carefully spoon your cheese into those crevices. Load these suckers up – I had juuust enough cheese, so if you have extra, poke around for any crevices you may have missed.
Pop these in the oven for 12-15 minutes, or until the cheese is bubbly and maybe starting to brown.
This last step is important. Let these babies cool for a few minutes in the pan before you try to plate or move them. That cheese is going to want to ooze in some unhelpful ways unless you give it a minute to set. Use a spatula to transfer to individual plates (or one big plate if you’re doing a big batch for a party).
The result? An oozy, cheesy mouthful of YUM with a deep caramel flavor and a smooth cheese that gives a satisfying melty stringy rip-away from its roll.
Pour the rest of your Guinness into a super-chilled glass, and enjoy! These little treats are a quick way to turn up the “special” on this day and can easily be enjoyed while you wait for the corned beef in your crockpot to finish cooking.
What are your St. Patrick’s Day traditions? Do you think the parades and beer specials are worth taking a day off work? What’s your quick-and-easy-sure-to-please recipe? I think everyone should have at least one!