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Two rows of dinner rolls on a white marbled surface. Glass of beer and kitchen towel in the background.

Dinner Rolls with Beer (yeasted)

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4 from 1 review

Beer bread makes for amazing dinner rolls, with a soft crumb and fantastic crust. These are made with beer and they taste delicious! They can be made with water too. And frozen, so you have warm rolls with every meal!

  • Total Time: 2 hours 10 minutes
  • Yield: 12 rolls

Ingredients

Units
  • 21g (3/4 of an ounce) active dry or instant yeast or 28g (1oz) fresh yeast
  • 2 tablespoons honey or sugar
  • 2 and 2/3 cups tepid beer (regular blond beer from the supermarket like Heineken or similar)
  • 4 1/2 to 5 cups (620-700g) bread flour
  • 2 cups (340g) fine semolina flour
  • 2 teaspoons (30g) salt
  • Extra flour and semolina for dusting

Instructions

  1. Dissolve fresh or active dry yeast in a bowl with 1 cup water and the honey. Leave a few minutes until foaming. If using instant yeast, add directly to the sugar below with the flour, no need to make let it foam.
  2. Mix flour, semolina, and salt in a stand mixer (or a large bowl if made by hand).
  3. 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.
  4. If using a mixer, attach the dough hook and knead for a few minutes until the dough starts to come together.
  5. 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.
  6. Knead for 5 minutes until smooth.
  7. 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).
  8. Knead for 5 to 7 minutes, pushing and folding the dough over and over until smooth.
  9. 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.
  10. Gently punch the dough down to release all air inside, and knead for 1 minute.
  11. Cut into equal pieces (12 if using them for sandwiches and 20-24 for dinner rolls), shape each into a tight ball, and place in two greased round tins.
  12. Dust the tops with some flour.
  13. Cover with a clean towel and let rise until doubled again. While they’re rising, preheat the oven to 425ºF / 225ºC.
  14. Bake bread for about 20 minutes, until golden and dry. If you tap the bottom it should sound hollow. Remove from pan 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.
  • They can be frozen, already baked. Defrost at room temperature and warm in a medium oven before eating.
  • Author: Paula Montenegro
  • Prep Time: 20 minutes
  • Resting time: 90 minutes
  • Cook Time: 20 minutes
  • Category: Breads
  • Method: Baking
  • Cuisine: International

Nutrition

  • Serving Size: 1/12
  • Calories: 320
  • Sugar: 3.6 g
  • Sodium: 1165.9 mg
  • Fat: 2.3 g
  • Carbohydrates: 60.3 g
  • Fiber: 2.7 g
  • Protein: 9.9 g
  • Cholesterol: 0 mg