Beer Bread Rolls

beer

🥗Healthier: sparkling water

💰Cheaper: non-alcoholic beer

Sparkling water maintains the texture without alcohol.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories while still providing flavor.

Add 400 grams of strong white bread flour to a bowl.

Add 100 grams of strong wholemeal flour to the bowl.

Add 10 grams of instant yeast to the mixture.

Add 10 grams of fine sea salt to the mixture.

Pour in 310 grams of beer (Bishop's Finger Ale) into the bowl.

Mix the ingredients together for about five minutes until a stiff dough forms.

Cover the dough with a tea towel and leave it to proof at room temperature for about one hour.

After one hour, check the dough; it should be puffed up nicely but not necessarily doubled in size.

Tip the dough out onto a surface and divide it into 12 rolls, each weighing just under 70 grams.

Dust the surface with rye flour to prevent sticking.

Shape each piece of dough into a smooth ball by pulling the edges into the center and creating a taut surface on top.

Arrange the shaped rolls on a baking tray lined with baking parchment, ensuring they have room to expand.

Cover the rolls with a tea towel and leave them to proof for 40 minutes to an hour, checking for puffiness.

Preheat the oven to 220 degrees Celsius (430 degrees Fahrenheit) with a baking tray in the bottom.

Dust the rolls with rye flour before scoring them to help with oven spring.

Score the rolls: for round rolls, make a cross on top; for long rolls, score down the middle.

Bake the rolls in the oven for 15 to 20 minutes, adding a cup of cold water to the preheated tray to generate steam.

Check for doneness; if they are browning too quickly, lower the temperature to 200 or 180 degrees Celsius.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens