Beer Bread Sandwich rolls
What exactly are the ultimate beer bread sandwich rolls? Beer rolls are portioned pieces of dough that allow you to eat and enjoy them with any sandwich or meal. These beer rolls are simple to make and delicious to eat. Just in case you don't know, beer rolls are light and soft. The crust on the beer rolls will not be crunchy, instead, it yields to touch like a hamburger bun. Yes, you could use these for burger buns if you like, but they make great pulled pork buns, and scrambled egg sandwiches. Create these ultimate beer bread sandwich rolls to accompany any meal or anytime you are craving a great tasting roll. Being honest, I prepare beer bread sandwich rolls, just about every 4th day, as they get scoffed down that often. Depending on if you make sliders or full-size buns will dictate how many rolls you turn out per dough lot. That is to say, and share that this recipe is versatile in its commitment to deliver beer bread sandwich rolls. Make ultimate beer bread sandwich rolls your very own by using my recipe as a springboard for your own add-ins.
A Little Bit about Ultimate Beer Bread Sandwich Rolls
Bread recipes are plentiful and endlessly abound.Sometimes when we have parties, we over-purchase beer.Other times, it doesn’t matter if we go for purchase or not I just use beer to bake bread.Beer’s ingredients offer rising to bread.NO Milk, No Water - What?
Instead of using water or milk in my beer bread sandwich roll recipe, I’m going to substitute that with beer.You’ll also notice that I decrease the amount of yeast and that is because beer the ingredients inside of beer creates bread to rise.For those that have already used my Garlic Parmesan Beer Bread or my Beer Bread Bowls, that won't come as a surprise to you. The beer in this bread is a basic beer like Iron city, Miller Genuine Draft, it is not a Lager, nor an Ale. As you bake bread, I would suggest starting with basic beer.Using different kinds of beer, you will find a need to tweak the recipe.We've tried so many different beers and you will find that different ales and lagers, truly alter the taste. To change the taste, you do have to know your way around ingredients. As far as publishing all the recipes, I feel if they are a bit more complex, it's not worth sharing at current. We seek easy recipes, like everyone else. However, if your pro at baking bread and with knowledge of beers (which I doubt then you'd be reading my website), you can challenge yourself with more advances beers like those tasty lagers and ales.Ingredients
- 3 Tablespoons of Extra Virgin Olive Oil
- Can of Beer we used Miller Genuine Draft In A Can
- 1/8 C of White Sugar
- 1/8 C of Brown Sugar
- 1/2 Tsp of Salt
- 3 1/2 C of Bread Flour if you sub-self-rising flour don't add salt!
- 1 3/4 Tsp Yeast rapid rise, or bread machine yeast
- Cornmeal
- Baking stone or large baking tray
- Kitchen Scissors
- 1/4 Flour in reserved for work surface and fingers
Instructions
- Order of Ingredients - Wet to Dry.
- Put the following ingredients into bread machine.
- Olive oil
- Beer (no need to flatten, pour and let settle)
- White Sugar.
- Brown Sugar.
- Salt.
- Flour.
- Well made in the middle of the flour with the finger.
- Yeast.
- Set to DOUGH Mode (Generally 1.5 hours)
- Remove once the cycle is complete to a lightly floured workspace.
- Preheat oven to 175° F and turn off once the temperature is reached.
- Next, cut into 12-24 portions (depending on sliders or standard size rolls)
- Sprinkle cornmeal onto the baking surface and rising surface bakeware (unless you are using a pizza stone).
- Work with each piece of dough, tucking it into itself a few times.
- Make sure it is not 'gooey' anywhere and if it is, adds a little flour from workspace to roll.
- Place each portioned roll onto the baking tray (stone) keeping enough distance for rising and not touching.
- Once all rolls have been made, cover the tray with parchment paper or bread cloth.
- Place the tray inside preheated (shut off) oven and allow to rise for 30 minutes to 1 hour (until the bread has doubled in size, but NO longer than an hour).
- Pull bread out of the oven and preheat oven to 400° F
- Once the oven temperature is ready, uncover rolls.
- *Optional - mist each roll with water and garlic salt or spice of preferred sort
- Place in the oven without cover, and bake until tops are golden brown and bottoms are cooked.
- Generally, 20 minutes is enough. (Ovens vary)
- Remove from oven using pot holders (tray will be HOT)
- Allow rolls to cool for up to one hour before serving.
- Slice and enjoy it!
- Rolls can store for up to 4 days before any sort of natural molding may appear.