Beer bread makes for amazing dinner rolls, with a soft crumb and fantastic crust. These are made with beer and they taste delicious! Make them in different shapes and flavors. They freeze well, so you have warm rolls with every meal!
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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.
But here they are, and they are fabulous!
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Steps for making these bread rolls:
- Mix yeast with beer and honey and let foam. Pour into dry ingredients and start to mix (image 1 and 2, below).
- You will have a shaggy mass and then a rather coarse one after kneading it for a few minutes. Keep on kneading some more until the dough is firm and quite smooth (images 3 and 4, below).
- Cut the dough into portions and roll each one into a ball, pinching the dough in the bottom. Put them, smooth side up, in a cornmeal-dusted round pan (image below, left).
- Cover with a clean kitchen towel and let rise until puffed, about an hour. Bake according to instructions until golden and crusty (image below, right).
This is the basic hard roll recipe to have. Period.
Uses and variations on this recipe.
- It can be adapted to any shape, be it rolls, loaf, baguette, breadsticks or even pizza; use water or beer, use all bread flour or half semolina like I did.
- Add chopped herbs (basil and oregano are great), onions or grated cheese to the dough and have savory little rolls 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.
As I said before, this is one of my favorite and easy bread recipes ever!
It has semolina (which I love, as you well know from my Semolina Bread), it is easy to knead by hand and is super versatile.
Make a large batch and freeze it. Warm them before eating. You can thank me later.
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Other recipes you might like:
Let me know if you make this recipe! I’d love to hear what you think about it.
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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
- 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 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.
Notes
- It can be adapted to any shape, be it rolls, loaf, baguette, breadsticks or even pizza; use water or beer, use all bread flour or half semolina like I did.
- Add chopped herbs (basil and oregano are great), onions or grated cheese to the dough and have savory little rolls 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.
- It can be frozen, already baked. Defrost at room t° and warm in a medium oven before eating.
Keywords: beer bread, jamie oliver bread
from The Naked Chef, by Jamie Oliver
Cocoa and Lavender says
October 2, 2013 at 03:40Glad 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
wp_vknotes_admin says
October 3, 2013 at 00:01It might be the perfect recipe to make for you David, it just needs some good kneading!
Angie Schneider says
October 2, 2013 at 03:35Excellent news, Paula. Congratulations!
These rustic beer buns look fantastic.
Abbe@This is How I Cook says
October 2, 2013 at 02:41These rolls look fantastic but the prospect of employment even better! Go for it, Paula!
Nancy @ gottagetbaked says
October 1, 2013 at 23:52Congrats 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.
wp_vknotes_admin says
October 3, 2013 at 00:01I'm going with the massage first…
Karen @ Lemon Grove Cake Diaries says
October 1, 2013 at 22:32Awesome 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!
Lori @ Foxes Love Lemons says
September 30, 2013 at 23:29Congratulations 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!
mividaenundulce says
September 30, 2013 at 18:50El 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
wp_vknotes_admin says
October 3, 2013 at 00:04Si, los panes 'juntitos' son los mejores! Nos conocimos por Mireia, la española de baking in spain, que anda desaparecida.
Marissa | Pinch and Swirl says
September 30, 2013 at 17:16Congrats 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. 🙂
Renee says
September 30, 2013 at 12:03Holy 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…
anna @ annamayeveryday says
September 30, 2013 at 11:54Great news, well done! Life is always a bit of a juggle, finding time for everything.
thelittleloaf says
September 30, 2013 at 08:42These sound absolutely wonderful and I adore the first photo with the steam!