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Beer bread rolls

1 Reviews

About the bake

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

120Total Time
1Prep Time
20Bake Time
12Serves
Easy

Method

  1. Step 1:

    Mix the flour and salt in a large bowl. Stir in the sunflower oil followed by the yeast.

  2. Step 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. Step 3:

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

  4. Step 4:

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

  5. Step 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. Step 6:

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

  7. Step 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.

Ingredients

    • 500g Seed and grain white bread flour
    • 1 tsp Salt
    • 1 Easy bake yeast sachet ((7g))
    • 15ml Sunflower oil
    • 300ml Ale ((pale, or guinness))
    • 1 tbsp Black treacle

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