Beer Rolls
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 12 hrs 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 teaspoons salt
- 1 tablespoon butter
- 900 g flour
- Oatmeal
- 100 g flour (rye flour)
- 0.5 liter ½ wheat beer, dark, lukewarm
- 1 cube yeast, fresh
- Grease for the tin
- Brush water
Print Recipe
Pin Recipe Instructions
- Put the lukewarm beer in a bowl and dissolve the yeast in it. Stir in the rye flour and let stand in the refrigerator overnight.
- The next day, except for the oat flakes, knead the remaining ingredients with the yeast mixture into a smooth dough. Divide into approx. 20 portions and shape each into a round shape. Brush the dough pieces with water and roll them in oat flakes. Spread on a greased tray and let rise to about twice the size. After a while preheat the oven to 275 ° C (or other highest temperature).
- Put the rolls in the hot oven and at the same time lower it to 200 ° C. Bake for about 20 minutes, then take out the rolls and let them cool down.
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