Name: Beer Rolls
Prep time: 15 min
Cook time: 13 min
Ingredients: ¾ cup 180 ml flat beer; 80 ml water (heated to 100°F (38°C)); 1 tablespoon 14 g nondairy butter, softened; 1½ cups 180 g bread flour; 1½ cups 180 g white whole wheat or regular whole wheat flour; 2 tablespoons 18 g vital wheat gluten flour; ¾ teaspoon fine sea salt; 1 tablespoon 12 g Sucanat; 1¾ teaspoons bread machine yeast; ½ teaspoon canola oil (to coat bowl)

In a medium-size bowl, combine the beer, water, and butter.
In a large-size bowl, combine the flours, wheat gluten, salt, Sucanat, and yeast.
Stir the wet ingredients into the dry ingredients.
Transfer to a lightly floured surface and knead for 8 to 10 minutes until the dough is smooth and pliable.
Add more flour if the dough is too wet.
Shape into a ball.
Lightly coat a large-size bowl with oil and turn the dough around to coat.
Cover tightly with plastic wrap and let rise until doubled, 60 to 90 minutes.
Punch down the dough and divide into 12 equal portions.
Shape into rolls.
Place the rolls on 2 pieces of parchment paper or silicone mats on top of 2 baking sheets.
Loosely cover with plastic wrap and let rise for another 45 minutes.
Preheat the oven to 375°F (190°C, or gas mark 5).
Remove the plastic wrap and bake for 13 minutes or until the rolls are golden brown and sound hollow when tapped.
Let cool on a wire rack.

Beer Rolls

Beer Rolls

Equipment

Ingredients

Instructions

Notes & Wine Advice

Nutrition values

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