Billington’s

Beer Bread Rolls
Tried and tested

Beer Bread Rolls

The beer gives these rolls a lovely, malty flavour, delicious served with a ploughmans lunch!

Preparation Time 1 hour
Baking Time 20 minutes
Portions 12
Skill Level Easy
Average Rating 0 stars
 

Beer Bread Rolls Ingredients

500 grams Seed & Grain White Bread Flour (Allinson) Seed & Grain White Bread Flour (Allinson)
7 grams Easy Bake Yeast (Allinson) Easy Bake Yeast (Allinson)
300 ml Pale ale or Guinness
15 ml Sunflower Oil
1 tbsp Black Treacle (Silver Spoon)
1 tsp Salt
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How to make Beer Bread Rolls

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  1. Mix the flour and salt in a large bowl. Stir in the sunflower oil followed by the yeast.
  2. Make a well in the centre of the flour mixture, add the beer and treacle and mix together until a soft dough starts to form (add a little extra water if needed – you want a soft but not too sticky dough). Turn the dough onto a very lightly floured surface and knead until smooth and elastic.
  3. Divide the dough into 8 equal pieces and shape into round rolls. Place on a lightly oiled baking tray method tip
  4. Cover loosely with oiled cling film and leave to rise in a warm place until doubled in size then remove the cling film
  5. Pre-heat your oven to 220°C, 200°C Fan/Gas Mark 7.
  6. Place the rolls in the centre of the pre-heated oven and bake for 10 minutes. Reduce the oven temperature to 200°C/fan 180°C/gas mark 6 and bake for a further 10 minutes until the rolls have risen, are golden brown and sound hollow when tapped underneath. method tip
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