Black Beer Rolls
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 2 hrs 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 500 g flour type 550
- 15 g yeast
- 330 ml black beer
- 8 g salt
- 5 g bakin malt
- 25 g butter
For the glaze:
- 125 ml black beer
- 70 g rye flour
- 1 pinch (s) salt
- some rye flour for dusting
Print Recipe
Pin Recipe Instructions
- For the dough, put all the ingredients in a bowl and knead for about 10 minutes to form a soft, but not sticky dough. Cover and let the dough rise in a warm place until the volume has doubled. Then place the dough on a floured work surface and knead well again. Divide the dough into 8 to 10 pieces, form round rolls, place on a baking sheet lined with baking paper and cover again for 40 minutes.
- For the glaze, stir the rye flour, salt and beer with a whisk until lump-free and spread on the surface of the rolls. Then dust the rolls with a little rye flour.
- Bake the rolls in the preheated oven on the middle rack for about 25 minutes at 200 ° C.
- Take the rolls out of the oven. To test whether the rolls are baked through, tap the underside with your knuckle. If it sounds hollow, the rolls are good, if not, bake for another 10 minutes at 180 ° C on the lower rack.
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