Soft beer bread rolls

Well… I am officially joining the long list of people who absolutely love these rolls. Everything I had read about them turned out to be true. Delicious, fluffy and wonderfully soft. Even kneading the dough is a pleasure when you can watch it rise so beautifully! The hardest part comes after baking — because eating just one is simply impossible…

Note: the recipe is egg-free if you omit the egg glaze.

Makes approximately 15 large rolls.

Ingredients for the yeast dough:

• 700 g strong white bread flour
• 250 ml light beer
• 200 ml lukewarm water
• 12 g dried yeast or 25 g fresh yeast
• 70 g butter, melted
• 1½ tsp salt
• 1 tsp sugar

Additionally:

• 1 egg beaten with 1 tbsp milk, for brushing
• poppy seeds, sesame seeds or other seeds, for sprinkling

Mix the flour with the dried yeast (if using fresh yeast, first prepare a starter). Add the remaining ingredients and knead the dough, adding the melted butter towards the end. Knead thoroughly until the dough becomes soft and elastic.

Place the dough into a lightly floured bowl, cover with a tea towel and leave in a warm place until doubled in size, about 1½ hours. Once risen, briefly knead the dough again and shape into small balls. Arrange them on a baking tray lined with baking parchment, cover with a tea towel and leave in a warm place for 30–40 minutes, until doubled in size again.

Just before baking, brush the rolls with the beaten egg and milk mixture and sprinkle with seeds.

Bake at 200°C for about 17 minutes, or until golden brown. Remove from the oven and leave to cool on a wire rack.

Method for bread machine users:

Place all the yeast dough ingredients into the bread machine in the following order: liquid ingredients first, then dry ingredients, and finally the yeast. Select the ‘dough’ programme (kneading and first rise). Once the programme has finished, remove the dough, knead it lightly, and continue according to the main recipe above.

Enjoy!

Recipe by Apsik from MniamMniam.pl.