Tuesday, May 31, 2011

Honey Beer Buns

I have been wanting to make a loaf of beer bread for a while now.  Traditionally beer bread doesn't call for yeast, but for some reason, I felt like rising some dough.  So I went a different road with my beer bread this time.  I'm glad I did, but it wasn't quite the beer bread taste I was hoping for.  They were really sweet from the honey, very soft and moist, but not traditional.  So if you aren't a big fan of that beer taste, give this recipe a go, you will probably love it!

What you'll need:
3/4 cup strong beer like an IPA or amber (any beer will work really)
1/4 cup water
3 tablespoons honey
1/4 cup canola oil
2 teaspoons dry active yeast
3 cups unbleached bread flour
1/2 cup wheat germ (optional)
1 teaspoon salt
1 egg

In a large bowl, whisk together beer, water, honey, oil, and yeast until yeast is completely dissolved.  Add flour, wheat germ and salt and mix with a wooden spoon until combined. On a floured surface, need dough until no longer sticky and forms a smooth ball.  You will probably need to flour surface a few times.  Shape into a ball and place in a lightly greased bowl, cover with a damp paper towel or kitchen towel and let rise for an hour and a half.  It will rise a bit, but not a huge amount.  

Punch dough.  Break up into 6 or 8 balls.  Shape how you like and let rise on a lighly greased cookie sheet one more hour.  Preheat oven to 350.  Beat the egg and give the tops of the rolls an egg wash just before placing into the oven.  Bake on the upper middle rack for 10-15 minutes or until the tops begin to brown.  Done. 

Tasty little buggers.  Use them as hamburger buns, pulled pork, sandwiches or butter them and eat them as is.  They aren't too much work.  Enjoy!

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