Beer-rolls
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 1 hr 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 ml beer (pils)
- 20 g yeast
- 250 g flour (wheat flour, type 550)
- 50 g clarified butter
- Flour, for processing
- 1 egg (s), including the yolk
- 1 tablespoon milk
Print Recipe
Pin Recipe Instructions
- Reduce the beer to approx. 200ml and then let it cool down.
- Mix the yeast and a tablespoon of flour in the lukewarm beer, cover and let stand for 10 minutes.
- Meanwhile, heat the clarified butter.
- Put the lukewarm beer, clarified butter and residual flour in a bowl and knead into a dough.
- Cover the dough and let it rise until it has roughly doubled in volume.
- Then knead the dough vigorously into a roll and form 12 small rolls.
- Place the rolls on a baking sheet and cover again and leave to stand for 15 minutes while preheating the oven to 200 ° C.
- Whisk the egg yolks and milk together and spread them on the rolls.
- Then bake the rolls at 200 ° C for 20-25 minutes.
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