My life took a turn in the last few days, a good one, work-related, but it completely threw my posting schedule and blog reading off the normal path. I had gotten into a blogging rhythm that will need some serious review on my part as I try to juggle everything, which I don’t mind, but you know how it is, we need to eat and clothe ourselves, pay the mortgage, see our friends, so an income is very much appreciated. An increase in said income is even more welcome, and that’s where I find myself at.
So, before another week goes by just like that, and to save you from having to read a lame pasta post titled something like what-to-eat-when-you-said-yes-to-two-new-jobs-without-getting-organized-first, and because I haven’t cooked in a week, I scouted through my pictures and realized I hadn’t shared these rolls with you, made with beer, all gloriously crusty on the outside and with a marvelous white, creamy crumb inside, a recipe by the talented Jamie Oliver, which I shared back in may for food revolution day in my spanish blog – the embodiment of blog neglection btw.
This is the basic hard crusted roll recipe to have. Period.
It can be adapted to any shape, be it rolls, loaf, baguettes, grissini or even pizza; use water or beer, use all bread flour or half semolina like I did; add chopped herbs (basil and oregano are good), onions or grated cheese to the dough and have savory little breads to soak up that sauce from your plate. Told you it’s very adaptable to personal taste.
I love these to make meat sandwiches. Love them. The crumb is the right texture for those meat juices, and it works with cold meats well too. Which is probably the most nutritious meal I will have in the next few weeks. Time to get very organized, which is not my thing at all given the choice. But it turns out, I have no choice!
Beer Bread Rolls
If you don’t find semolina, use all bread flour.
Servings: 12 rolls
Ingredients
- 1 oz fresh or 3/4oz active dry yeast
- 2 Tbs honey or sugar
- 2 2/3 cups tepid beer
- 1 pound + 1oz 500g bread flour
- 1 pound + 1oz 500g semolina flour,
- see note above
- 2 Tbs 30g salt
- Extra flour and semolina for dusting
Instructions
-
Dissolve yeast in a bowl with 1 cup beer and the honey. Leave a few minutes until foaming.
-
In a the bowl of a stand mixer (or a large bowl if making by hand), mix flour, semolina and salt.
-
Make a hole in the middle and add the yeast mixture and the rest of the beer. With a wooden spoon or mix until you have a shaggy mass.
-
If using a mixer, attach the dough hook and knead for a few minutes until the dough starts to come together. Adjust liquid (add water by teaspoons if the dough is too dry and won’t come together) or flour (add by tablespoons if the dough is too wet) if needed. Knead for 5 minutes until smooth.
-
If making by hand dump the mix onto a lightly floured surface and knead by hand for 1 minute, adding teaspoons of water (if too dry) or tablespoons of flour (if too wet). Knead for 5 to 7 minutes, pushing and folding the dough over and over
-
until smooth.
-
Shape into a ball, cover with a clean towel or plastic wrap (it will rise faster), and let double in size, about 30 to 40 minutes depending on how warm the kitchen is.
-
Gently punch the dough down to release all air inside, and knead for 1 minute.
-
Cut into 12 equal pieces, shape each into a tight ball and place in two greased round tins.
-
Dust the tops with some flour.
-
Cover with a clean towel and let rise until doubled again. While they’re rising, preheat the oven to 425ºF / 225ºC.
-
Bake bread for about 20 minutes, until golden and dry. If you tap the bottom it should sound hollow. Unmold onto a wire rack and let cool.
from The Naked Chef, by Jamie Oliver
Today’s 5 related recipes worth looking at:
BEER BREAD from Kitchen Riffs
PUMPKIN SPICE BEER BREAD from A Cozy Kitchen
BAKED BEER ONION RINGS from The Graceful Kitchen
BACON BEER AND CHEDDAR BISCUITS from A Beautiful Bite
MEDITERRANEAN BEER BRAISED PORK BURGERS from The Beeroness
Congrats on the new job Paula! And I'm so glad you were busy so I could see these rolls!
Congrats!
Congratulations on the new opportunities, Paula! Excellent news! And these rolls look spectacular…the insides look so tender and perfect.
PS…We really missed you at the IFBC, but I'm certain we will meet one day!!! xo
Good luck with your work endeavors, but don't forget to give yourself permission to breathe and relax as well! This recipe is great…thanks for sharing!
I need these in my life, they look incredible!
Congratulations, Paula! Looks like Spring 2013 in Argentina is flourishing in your favor =)
Thank you for sharing this irresistible looking bread…You are inspiring me to check out more Jaime Oliver recipes.
Enhorabuena por tu nuevo trabajo!!! Es una buena noticia! Seguro que en un par de semanas ajustas los horarios para poder combinar blog, trabajo y amigos 😉 Por cierto, la primera foto con los bollitos humeantes… Ahhhh que hambre me ha entrado!
I love beer bread but I've never seen it in roll form and I l have never seen it look so bakery worthy! Congrats on the new jobs!
These rolls look just perfect! And we love beer bread, so I will have to try them. I really wish you'd been with us in Seattle – it was surreal!
Congratulations on your new job!
Paula!
I am sooo happy for you! Congrats on the new two new jobs! You deserve it my friend! Here's to a great rest of this year and a fruitful 2014 for you! And hello?! Beer bread rolls?! love this. Totally going to bake these when Paul comes back home! He will love this!
Lovely!
I have been in love with Jamie and his recipes since that very first book, Paula. Thanks for sharing these beautiful crusty rolls! Congratulations on the new jobs and I can't wait to hear all about them.
Hello, I absolutely love cooking with beer, and drinking it as I cook with it, so this went into my pen account.
Congratulations on your new endeavor! I am enjoying the Beer Rolls, they would pair perfectly with a butternut soup that is on this weeks menu!
Beautiful rolls! I just baked some dinner rolls too last Sunday, pinning this recipe to try soon!
I love this post, Paula. I love that you are thinking of us and not wanting us to get bored with the same post. I feel the same way when too much time passes. I did just bake a loaf with beer and love the way the bread turns out. Now I will try your gorgeous rolls-congrats on all the changes! xx
These look perfect Paula. I haven't got that particular book by Jamie Oliver but I'm definitely a fan of his. Love the look of the beer bread recipe… I have a couple of bottles of lager in the fridge that are begging to be soaked up in this dough! Congratulations on the new job(s)! Wow, sounds challenging but altogether beneficial. Will be thinking of you as you adapt to the new routine. Love the new clean blog look by the way… I've been out of town for the past week (no internet, wah!) so I might be a little behind on seeing it, but it's great! You are beautiful, inside and out. Hugs xxx
You always leave such thoughtful comments Laura! Thanks for those words. And the book it's his first ever.
Congrats with the job my friend 😀
Awesome job!
And these rolls are so soft, so gorgeous!
Cheers
CCU
Paula these are gorgeous rolls. They look so soft and airy.
Congratulations!!
I am loving these rolls that you have made, and it's almost midnight here!!
These sound absolutely wonderful and I adore the first photo with the steam!
Great news, well done! Life is always a bit of a juggle, finding time for everything.
Holy WOW Paula at the photo of the steam coming off those hot out of the oven rolls. Now I need to get some beer to make the rolls. I know subbing wine would not be a good idea…
Congrats on the new jobs, Paula! I'd love to hear more about what you'll be doing.
Your rolls look incredible. Somehow, I've never made rolls. Bread, yes, but not rolls. I'm booking this recipe for our Thanksgiving feast. 🙂
El tiempo…no perdona verdad?…y es que a veces pensamos que los días tienen más horas.
me encantan estos panes, creo que en inglés los llaman pull apart..bueno, me gusta que estén así juntitos y uno los pueda ir "arrancado" del centro, además la parte que queda pegada es blandita.
Y a todo esto, no sé cómo es que llegué a tu blog en inglés y no al de castellano…cosas raras de la vida
Si, los panes 'juntitos' son los mejores! Nos conocimos por Mireia, la española de baking in spain, que anda desaparecida.
Congratulations on the new work developments, Paula! I'm sure once you get on a schedule for it, you'll rock it. But I can totally understand this post. I've bitten off way more than I can chew lately, but in a good way!
Awesome photos, that first one with the steam coming off the buns just makes me want to eat them now! I love crusty bread rolls so I will definitely give these a go. Good luck with the job!
Congrats on the new jobs, Paula! As much as I'd love to read your wonderful posts every day, I totally understand when it comes down to lack of time. You should definitely spend it doing things that you need to do (work, eating, socializing, napping, getting massages, y'know, important stuff!). I barely keep it together to bake 'n post once a week (sigh). Good thing you had this recipe and these photos tucked away. I looooooove baking bread and even better when it includes beer! I'm definitely trying this.
I'm going with the massage first…
These rolls look fantastic but the prospect of employment even better! Go for it, Paula!
Excellent news, Paula. Congratulations!
These rustic beer buns look fantastic.
Glad to hear about your new work adventures! And am also glad to have this recipe. I am excited that I am getting over my fear of yeast – these would be perfect for Thanksgiving! ~ David
It might be the perfect recipe to make for you David, it just needs some good kneading!