Your home bread machine makes delicious carbs super-easy with these Bread Machine Beer Bread Rolls!
First things first: the type of beer. You could try this with any number of beers, but I suggest a darker one. I’ve tried this with Kiltlifter (a major local beer in Arizona) and also Guinness. Guinness definitely created rolls that were darker with a deeper flavor. I have not tried this with a nonalcoholic beer.
Really, choose a beer that will go well with the meal. Don’t worry about alcohol amounts in the final product, either. It’ll burn off in the baking process. Also, you don’t have to like beer to like these rolls. I do not like beer (seriously, I really do not like beer) but I do enjoy the hoppy flavor it imbues in this bread!
A food scale will be an immense help in creating like-sized rolls. I’ve used this recipe to make medium-sized rolls, good for a butter-lacquered side dish, as well as big rolls suitable for BBQ-sauce shredded pork or other heaped-on fixings.
The rolls are fantastic fresh and will keep fine for a few days, and they are great to freeze. If you freeze them soon after they come out from the oven, they will taste just that fresh when you later thaw them!
Bready or Not Original: Bread Machine Beer Bread Rolls
Equipment
- bread machine
- food thermometer
- food scale
Ingredients
- 12 ounces dark beer such as Kiltlifter or Guinness
- 1/2 cup water
- 1 1/2 teaspoons sea salt
- 4 to 4 1/2 cups bread flour plus more for dusting
- 1 1/2 teaspoons instant dry yeast
Instructions
- This may be a travesty for some, but place the beer and water in a large microwave-safe dish. Give the liquid a brief zap in the microwave to raise the temperature to 100 to 110-degrees. Place in the pan of the bread machine. Add the salt, 4 cups bread flour, and yeast. Start the machine on the dough setting.
- Check on the dough as it begins mixing. If your bread machine allows, as the cycle is on-going, add more flour if the dough looks too loose, or add a touch more water if it is too dense and lumpy.
- When the cycle is done, weight the dough and do the math to divide into rolls of desired size. Prepare a large baking sheet with parchment paper. Divide the dough with the help of the food scale, shaping and smoothing each piece into a roll. Set spaced out on sheet.
- Cover dough balls with plastic wrap or towels and set in a place to rise, 30 minutes to an hour.
- Preheat oven at 350-degrees. Remove cover from dough and baking sheet. For medium rolls, bake for around 24 minutes; for larger rolls, bake for about 28 minutes. Check for doneness by tapping rolls and listening for a hollow sound, or plunge the food thermometer into a discreet place to verify the temperature in the middle if above 190-degrees.
- Cool at least 20 minutes before eating. Rolls will keep in a sealed bag at room temperature for up to 2 days, and can also be frozen to enjoy much later.
OM NOM NOM!
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