How to make beer bread rolls

There is no escaping the cake baking culture that is sweeping the land and therefore we have decided to jump on the bandwagon of baked goods. We have however substituted in a bottle of beer, just to make it a bit more bearable.

To make these delicious little loaves of joy, follow our simple recipe to bake a batch of Brains beer bread rolls. Trust us when we say it’s easier to make the rolls than to say that sentence without stumbling over your words.

All you will need is the following ingredients:

  • 350ml of beer (a dark ale works best so we went for a bottle of Brains Dark)
  • 500g of strong flour (we opted for wholemeal but you can use plain)
  • 30g of brown sugar
  • 1 tablespoon of baking powder
  • 1 teaspoon of bakers yeast
  • 1 teaspoon of salt
image

(Photo attributed to Jordan Harris)

Before you open all your packets and measure it all out, The Grill & Barrel has three top tips for all you wannabe beer bakers:

  1. Invest in some scales or you will be forced to work out how many grams there are in one single tablespoon (roughly 15g if you don’t have scales), then spoon out 500g of flour (roughly 33 spoonfuls).
  2. Don’t rely on sea salt or you will be twisting and grinding it for at least 15 minutes to obtain one teaspoon worth.
  3. Open your sugar carefully or it will burst all over the place…

image[2]

(Photo attributed to Jordan Harris)

After everything is measured out, mix the flour, baking powder, yeast, salt and sugar in a bowl and then add the beer a little at a time until its all in.

Once the dough starts to get sticky, take it out and put it on a lightly floured surface.

Knead it with the heel of your hand for about five minutes, then cover the dough with a warm damp cloth and leave it to rise for 30 minutes. It may look like a pile of slop but don’t fret, it’ll turn out fine.

After half an hour, put some baking paper on a tray and then split the dough up into roll looking shapes. They don’t have to be pretty and exactly the same size; that just adds to the rustic look.

Leave them for a further half an hour before putting them into a preheated oven at 220°C for about 25 minutes until they are golden brown.

Leave to cool then enjoy with a hearty dose of butter and the remainder of the beer you didn’t use.

image[1]

(Photo attributed to Jordan Harris)

Give the recipe a go, tweet us some snaps of your rolls @thegrillbarrel or comment below and let us know what beer you used!

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