Bready or Not Original: Bread Machine Beer Bread Rolls
Beer works along with dry yeast to add loft, texture, and depth of flavor in these soft, delicious rolls. Divide the recipe however you wish--you can divide by 11 to get medium-sized rolls for a supper side dish, or by 6 to get rolls big enough for hearty sandwiches.
Keyword: alcohol, bread machine, yeast bread
Author: Beth Cato
12ouncesdark beer such as Kiltlifter or Guinness
1 1/2teaspoonssea salt
4 to 4 1/2cupsbread flour plus more for dusting
1 1/2teaspoonsinstant dry yeast
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.