Cheddar Beer Bread Rolls
Oh well hello!
All bread uses certain agents to rise. Most of the time that agent is yeast (or sourdough). Quick breads will call for baking powder, which can do the same thing but acts far more quickly than yeast or sourdough leavens.
Beer is, naturally, a rising agent. So, when you start baking bread with beer, you need to make sure you’re not adding too many other rising agents. When bread rises too much, you lose all the structure and the bread will fall, or dip, in the oven and become a soggy mess. We were worried for a minute with these, but oh my they were fantastic. I highly recommend them for a big pot of soup, but by all means, make amazing lunch rolls with them too. Cue the ham, the salmon, the crispy lettuce, the tomato, more cheese and of course the butter. Lunch is served.
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- 200 Grams Mature Cheddar Cheese plus a little more
- 300 Grams beer
- 2 Teaspoons Yeast-fresh
- 60 Grams Butter divided BUY
- 40 Grams Honey BUY
- 500 Grams bakers flour
Line an oven tray with baking paper.
Place cheese into the Thermomix bowl and mill 6 sec/speed 10. Set aside.
Place beer, yeast, butter and honey into the Thermomix bowl and warm 2 min/37°C/speed 2.
Add remaining ingredients (only 40 grams of the butter), including cheese and combine 6 sec/speed 6. Knead 3 min/Interval/dough setting. Wrap dough in a floured silpat mat and set aside for at least 1 hour to rise.
Divide dough into 11 x 100g balls and place on tray. Cover loosely and let rest for a further hour.
Preheat oven to 180°C. Melt remaining 20g of butter and brush over the buns. Grate a little cheese on top.
Place tray into preheated oven and bake for 20 minutes. Leave on tray to cool (they will continue cooking).
Enjoy with lashings of butter.
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