Best Beer Bread Rolls Recipes

WHOLE WHEAT BEER & HONEY BREAD MACHINE ROLLS

Steps:

• Mix honey,salt,water,oil and beer in small mixing bowl , heat in microwave 1 minute, stir until well blended.
• Place honey mix with remaining ingredients into bread machine according to manufacturers directions.
• Select dough cycle.
• When cycle is complete, shape dough into rolls.
• Place in lightly greased pans. ( I like to use pie pans instead of a baking sheet so rolls are wedged next to each other).
• Cover rolls with a damp cloth and let rise about 30-40 minute or until doubled in size. When using whole wheat flour I like to set pans on an electric heating pad set on medium. (That makes the whole wheat flour rise faster,If you don't use the heating pad, not to worry, you might need more rise time.).
• When rolls have doubled, bake in a preheated 350 degree oven 15-20 min , brush tops with melted butter.

CHEDDAR BEER BREAD ROLLS

Steps:

• In the bowl of a stand mixer fitted with the dough hook attachment, combine bread flour, yeast, salt, 2 tablespoons softened butter, honey and beer. Mix on low speed for 4 minutes. The dough should come together around the dough hook. Increase speed to medium and continue to mix for 2 minutes more, occasionally stopping to scrape the dough from the hook. Add 1 cup/115 grams of the Cheddar cheese and mix until incorporated, 30 seconds to 1 minute.
• Transfer the dough to a lightly greased bowl and cover with plastic wrap. Let rise until nearly double in size, about 1 hour.
• Lightly grease a 9-by-13-inch pan. Tip the dough out onto a lightly floured surface and divide into 12 even pieces. Gently round each piece of dough into a ball, and place into the prepared pan. (The rolls may not touch now, but they will fill in the gaps when they rise and bake.)
• Cover the pan with plastic wrap and let the rolls rise for 35 to 45 minutes, until they look visibly puffy. Toward the end of rise time, heat the oven to 400 degrees. Brush the rolls with 2 tablespoons melted butter, and top each roll with 1 tablespoon of the remaining white Cheddar, being careful to keep the cheese away from the edges of the pan.
• Bake the rolls until golden brown, and the cheese on top is melted and browned (the rolls should have an internal temperature of 190 degrees), 17 to 22 minutes. Let cool at least 10 minutes before serving.

BEER BREAD ROLLS

Steps:

• Disolve yeast in a little water. add beer, salt, sugar, oil. Add flour to make a soft dough. Knead 8 - 10 minutes. Let raise until double. Roll out dough cut into rolls. Let raise again. Bake at 400 degrees for 14 minutes.

BEER BREAD PECAN ROLLS

Steps:

• 1. In a large bowl, whisk together flour, baking powder, salt, and sugar until well blended. Add beer and stir with a wooden spoon until a moist dough is formed. Flour your hands and a kneading surface well, then knead, adding a small amount of flour as needed, until dough doesn't stick to the board. 2. If you're making the bacon variation, cook the bacon slowly in a cast iron skillet (11" is ideal) to render out as much fat as possible. When crisp, remove bacon from pan and let cool on a paper towel. Crumble bacon. Add pecans to the pan (with remaining bacon grease) and toss, toasting lightly until fragrant. Remove nuts from pan with a spoon and set aside with the bacon. Note: If you're not using bacon, toast the nuts in a dry cast iron skillet (11" is ideal) until fragrant, then set aside as above. 3. In a mixing bowl, mix remaining dry ingredients (brown sugar, cinnamon, nutmeg, and cloves) for cinnamon filling until blended. 4. Preheat oven to 350°. Flour surface and rolling pin and roll dough out to 1/2" thickness. Brush melted butter over the rolled-out dough. (You may not use all of it.) Sprinkle cinnamon filling over dough and top with the toasted pecans and crumbled bacon if using. Roll up like a log. 5. In the same cast iron pan, melt remaining 3 T butter with remaining brown sugar to make the caramel topping. Stir until dissolved. Add remaining raw pecans and distribute caramel evenly over the bottom of the pan. Remove from heat. 6. Cut cinnamon-roll log into coinlike slices about 1 1/2" thick. Place each roll into pan on top of the caramel topping, starting in the center and working outward in concentric circles until pan is full. Brush roll tops lightly with butter and bake at 350° F for 25 to 30 minutes (rolls will brown slightly.) Place a round platter on top of pan and invert rolls onto platter so caramel topping is on top. Serve immediately.