Beer bread rolls

  • Total Time

    1h 20m
    • Prep Time

      1h 0m
    • Bake Time

  • Serves


  • Skill Level

  • 1 Review

    4 star rating


The beer gives these rolls a lovely, malty flavour, delicious served with a ploughman's lunch!


  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 water if needed – you want a soft but not too sticky dough).

  3. Turn the dough onto a very lightly floured surface and knead until smooth and elastic (about 10 minutes).

  4. Divide the dough into 8 equal pieces and shape into round rolls. Place on a lightly oiled baking tray.

  5. Cover loosely with oiled cling film and leave to rise in a warm place until doubled in size then remove the cling film.

  6. Pre-heat your oven to 220°C (fan 200°C, gas mark 7).

  7. 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.

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  1. 4 star rating

    These rolls are really easy to make. I used a mixer with a dough attachment and just put everything in and mixed on low setting for 10 min. The only minor adjustment to recipe was that I used 330ml pale ale and had to add extra bread flour to make it less sticky. The rolls double in size during steam oven proving. They have a lovely crust on and shine on them from two bursts of steam during baking. They taste fabulously and have a nice soft texture. I would describe them as baps.

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