Herbal Butter – Beer Wake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 250 g wheat flour, (type 405)
- 250 g rye flour, (type 1370)
- 1 pack dry yeast
- liter ⅛ beer, light
- liters ⅛ warm water
- 0.5 teaspoon ½ salt
- 150 g herb butter
Print Recipe
Pin Recipe Instructions
- Mix the flour and dry yeast in a bowl and add the room temperature beer, the lukewarm water and the salt. Process everything into a smooth dough and cover and let rise in a warm place for about 30 minutes. The volume should double.
- Melt the herb butter over a mild heat.
- Roll out the well-risen yeast dough on a floured work surface into a rectangle and coat with approx. 100g melted herb butter and roll up from the long side.
- Cut the roll into approx. 10-12 slices. Press each slice crosswise on the cut surface with a wooden spoon handle (similar to the sweet Franzbrötchen).
- Place the dough pieces on a baking sheet lined with baking paper and let rise for another 15 minutes.
- Preheat the oven to 200 ° C and bake the rolls on the 2nd rack from the bottom for about 20-30 minutes.
- Remove and brush the still hot rolls with the remaining herb butter.
- Finely smoked ham (Black Forest), radishes and a nice cold beer taste particularly good!
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