The softest and fluffiest rolls that you will ever make... with my favorite ingredient: beer!
When I was younger, I was never really a fan of beer and didn’t really acquire a taste for good beer until after I met my husband.
Before then I usually just drank the bland, watered down tasting beer that is in just about every tap across the country. I would branch out a little here and there but usually just stuck to what I knew if we went out to eat.
It wasn’t until after being with him and being introduced to a bunch of different cuisines that I decided to try all the different beers he would drink too.
After a few failed attempts and a couple years of refining my pallet, I can now say that I absolutely love beer and if I even think about drinking that bland, watered-down version of beer that I used to drink before it makes me cringe.
How did I even drink that?
Anyway, now I love cooking and experimenting with beer and all the different beer flavors. So basically anything made with beer is a win in my book!
I actually made these rolls for Thanksgiving last year and they were a huge hit. For the past couple years, since we’ve been living in Michigan, we’ve been going to my Aunt’s house for Thanksgiving – I always bring something and these were on my menu last year.
I had to make these babies three different times because, for some reason, each time I made them I had dead yeast. Even if I had just bought a packet that day or the day before. So frustrating.
But I finally got the dough to rise properly and all was well in the world. haha
Plus, there is no wasted beer because I drink all the “leftovers” while finishing the cooking or baking or whatever. I mean, you cannot waste beer.
And when you’re cooking with it, it is totally acceptable to drink it anytime of the day just for that reason.
These beer rolls will be making another debut at the dinner table here soon – let’s face it, anything with beer is better.
Honey Butter Topping:
- 4 Tbsp unsalted butter melted
- 1 tsp honey
- 1/2 tsp coarse salt
- In microwave safe bowl, add milk and microwave for about 20 seconds until milk is just warm, not hot. Stir in yeast and let sit for about 5 minutes, or until foamy.
- In the bowl of a stand mixer, with your dough hook, add flour, milk powder, and salt. Add the milk/yeast and beer and mix until combined.
- Add eggs, one at a time then add honey and butter and allow dough to knead until it forms a dough ball; about 8-10 minutes.
- Turn dough out onto plate or kitchen counter, then coat bowl with a little olive oil. Add dough ball back to bowl, cover with plastic wrap and let rise in warm place until doubled in size; about 1-2 hours.
- Punch down dough and knead for about 1 minute. Cut large ball into 16 equal pieces and roll each into a small dough ball. Place in baking dish that has been lightly coated with butter or nonstick cooking spray.
- Cover with plastic wrap and allow to rise again in warm area until doubled in size; another 1-2 hours.
- Once the rolls have doubled in size, preheat oven to 400° F.
- In a small bowl, combine melted butter and honey then brush tops of rolls and sprinkle with coarse salt.
- Bake at 400° F for 12-15 minutes or until golden brown.