Beer Rolls
Light, fluffy, and subtly flavored with beer, these rolls are perfect for any meal. Made with flat beer, they rise to a golden perfection!
Equipment
- Bowls, Baking sheets, Parchment paper or silicone mats, Measuring cups and spoons, Oven, Wire rack
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
Instructions
- 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.
Notes & Wine Advice
Serving Tip:
Serve these rolls warm with a side of your favorite vegan butter or as a savory accompaniment to your meal.
Wine Advice:
A light, crisp lager or pale ale pairs beautifully with these rolls.
Nutrition values
Calories: 160 kcal | koolhydraten: 30 g | Eiwitten: 4 g | Vet: 2 g | Suiker: 2 g