Beer Bread Rolls

Name: Beer Bread Rolls
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 6
Ingredients: Type 0 flour 3 cups; Red beer 1 glass; Fresh brewer's yeast 0.1 oz; Fine salt 1.7 tsp; Baking soda 1 spoonful; Fennel seeds to taste; Sesame seeds to taste; Salt to taste

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287

Calories per serving

Lactose Free
Vegetarian
Vegan

Energy Kcal 287
Carbohydrates g 52.2
of which sugars g 1.8
Protein g 8.8
Fats g 3.3
of which saturated fat g 0.44
Fiber g 3.7
Sodium mg 792

Difficulty: Easy
Prep time: 30 min
Cook time: 40 min
Makes: 6
Cost: Low
Note + rising times (about 5-6 h)

PRESENTATION

The beer panini is, honestly, a nod to German culinary tradition—really awesome flavors and textures coming together. So here's the thing: what makes these buns different is the double baking method, kinda like pretzel buns—which gives a golden, shiny crust and a tender middle. Beer is right in the dough, making it moist and giving a mellow yet bold taste you won’t find in regular bread. And look, there’s this subtle crispiness on the crust that adds something special to every bite.

And you know what? These buns are super versatile. They can be a snack on their own or swap in for bread in many meals. What makes them really really shine is pairing them with classic German fillings, like sausages and sauerkraut—super traditional in Germany. When you think beer-infused panini, you might expect something heavy, but they’re actually quite light inside, keeping a crispy exterior. Pretty much perfect for stuffing with bratwurst or even a cheesy filling.

And listen, the beer flavor is subtle but noticeable, especially with a cold drink. Germans, they know how to craft hearty snacks, so every bite of these buns feels like a little celebration. People experiment with different beers in their beer panini—darker beers for fuller flavor, lighter ones for a more delicate finish. The shiny crust, a hint of sweetness from the beer, and a soft inside come together to create something that feels both homey and a bit fancy.

Whether you go with the sausage and kraut or try something new, this beer-based panini recipe brings a taste of German food tradition to any meal. Which is great. A fun and flavorful choice for any occasion.

INGREDIENTS

287

Calories per serving

Ingredients for 6 Beer Rolls: Type 0 flour 3 cups (385 g); Red beer 1 glass (250 g); Fresh brewer's yeast 0.1 oz (4 g); Fine salt 1.7 tsp (10 g)

for baking: Baking soda 1 spoonful

for garnish: Fennel seeds to taste; Sesame seeds to taste; Salt to taste

Preparation

How to prepare Beer Bread Rolls

To prepare the beer rolls, start making the dough: pour the beer at room temperature into a jug, add the yeast 1, and mix until dissolved 2. Then pour it into a bowl where you've already placed the flour 3.

Start kneading by hand, and when you have an almost homogeneous mixture 4, add the salt 5. Knead again, then transfer to the work surface 6

and continue to work the dough by hand 7. Form a ball, cover the dough with a bowl 8, and let it rest for 10 minutes. Then take the dough and work it again 9.

Cover it again for another 10 minutes 10, then strengthen the dough again by kneading it for a few moments 11 and let it rest for another 10 minutes, always covering it with a bowl. At this point, the dough will be smooth 12.

Shape the dough into a sphere 13 and place it in a bowl. Cover with plastic wrap and let it rise for 4 hours at room temperature, preferably around 78°-82°F. After the rising time, remove the plastic wrap 14 and transfer it to a lightly floured board 15.

At this point, form a loaf with your hands (16-17) and divide it into 6 pieces of about 3.5 oz each 18.

Shape each piece into a sphere 19, cover with a kitchen towel, and let them rest for about ten minutes 20. Then lengthen each ball to form little loaves 21

that you will gradually transfer onto a tray lined with parchment paper 22. Let them rise for an hour, covering with a towel. After the rising time, place a pot full of water on the stove. Cut the paper around the rolls with scissors, making it easier to immerse them 23. Add baking soda to the water in the pot 34.

As soon as it starts to boil, immerse the first roll with the paper 25. At this point, it will turn over, and you can remove the paper gently without burning yourself 26. Cook for 30 seconds on each side, then drain the roll using a slotted spoon 27

and transfer it to a baking sheet lined with parchment paper 28. Do the same for all the others. At this point, using a sharp knife, make diagonal cuts 29. Garnish with fennel seeds 30

and sesame seeds 31. Also, add salt flakes on top 32 and bake in a preheated static oven at 430°F on the lowest shelf for 30 minutes until golden brown. Remove from the oven 33 and let your beer rolls cool slightly before serving.

Storage

Cooked beer rolls can be stored in a paper bag for 1-2 days. Additionally, they can be frozen and reheated as needed.

Advice

You can also prepare the dough in the evening and let it mature in the refrigerator. Before forming the balls, wait for the dough to return to room temperature.

For the translation of some texts, artificial intelligence tools may have been used.