WHEAT BEER ROLLS
Not your everyday roll. Sort of a cross between a biscuit and a roll, but better than both! A good quality unfiltered hefeweizen will give these rolls a rich wheaty color when baked, which makes them look and taste healthy! I use Franziskaner Hefeweizen in my recipe, but any wheat beer will do. Goes great with a bowl of chili, but would even stand up to the best tenderloin or prime rib! Your friends will want this recipe!
Provided by Mole1338
Categories Breads
Time 33m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees F.
- Butter or grease a baking sheet.
- In a large mixing bowl, add 3 1/4 cups of the flour and sugar.
- Mix in beer and oil, and stir until just combined (If still too wet, then add additional 1/4 cup flour) and lightly mix until can manage with hands.
- Place dough onto floured board and knead about 5 times (don't over-knead).
- Pat dough into a 1/4-inch rectangle.
- Cut rolls into 3-inch diameter circles (I used an inverted pilsner beer glass which works great) and arrange onto greased pan.
- Place onto middle rack in oven and bake 15-18 minutes or until golden brown.
- Remove from oven and brush with melted butter.
- Place onto wire rack to cool slightly.
- Serve warm with butter, honey, or whatever topping you prefer.
WHOLE WHEAT BEER BREAD
Good with soups, chili. Makes excellent toast. Flavor of bread will change, depending on type of beer used. Loaf comes out looking textured on top.
Provided by Betty Latvala
Categories Bread Quick Bread Recipes
Time 1h
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
- In a large mixing bowl, combine all-purpose flour, whole wheat flour, baking powder, salt and brown sugar. Pour in beer, stir until a stiff batter is formed. It may be necessary to mix dough with your hands. Scrape dough into prepared loaf pan.
- Bake in preheated oven for 50 to 60 minutes, until a toothpick inserted into center of the loaf comes out clean.
Nutrition Facts : Calories 144.4 calories, Carbohydrate 30.2 g, Fat 0.4 g, Fiber 2.3 g, Protein 3.8 g, SaturatedFat 0.1 g, Sodium 429.5 mg, Sugar 6 g
BEER ROLLS
Make and share this Beer Rolls recipe from Food.com.
Provided by Zanna_409104061
Categories Breads
Time 20m
Yield 12 rolls
Number Of Ingredients 3
Steps:
- Preheat oven to 425°F.
- In large bowl, combine all ingredients.
- Spoon into muffin pan that has been sprayed with nonstick cooking spray.
- Bake for 15-18 minutes, or until golden.
WHOLE WHEAT BEER & HONEY BREAD MACHINE ROLLS
Another of my make do bread recipes, when DH had a few beers left over ( doesn't happen often.) This bread can be made into loafs or rolls, but we find rolls to be our family favorite. A heavy lager might be more robust, hey give it a try, dh only drinks bud and coors, so we haven't had a chance to try the heavier beers, let us know what ya'all think. LOL so.. salute.
Provided by BakinBaby
Categories Yeast Breads
Time 35m
Yield 12 rols, 12 serving(s)
Number Of Ingredients 8
Steps:
- Mix honey,salt,water,oil and beer in small mixing bowl , heat in microwave 1 minute, stir until well blended.
- Place honey mix with remaining ingredients into bread machine according to manufacturers directions.
- Select dough cycle.
- When cycle is complete, shape dough into rolls.
- Place in lightly greased pans. ( I like to use pie pans instead of a baking sheet so rolls are wedged next to each other).
- Cover rolls with a damp cloth and let rise about 30-40 minute or until doubled in size. When using whole wheat flour I like to set pans on an electric heating pad set on medium. (That makes the whole wheat flour rise faster,If you don't use the heating pad, not to worry, you might need more rise time.).
- When rolls have doubled, bake in a preheated 350 degree oven 15-20 min , brush tops with melted butter.
Nutrition Facts : Calories 146.7, Fat 2.8, SaturatedFat 0.4, Sodium 147.1, Carbohydrate 26.4, Fiber 2.2, Sugar 3, Protein 3.9
CLASSIC BEER ROLLS
Enjoy this classic roll made using Original Bisquick® mix that's ready in just 30 minutes.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 12
Number Of Ingredients 4
Steps:
- Heat oven to 400°F. Spray 12 medium muffin cups with cooking spray.
- In large bowl, combine Bisquick mix, beer, sugar and cheese. Spoon mixture into muffin cups. Bake 15 to 18 minutes or until golden brown. Cool in pan 5 minutes. Serve warm.
Nutrition Facts : Calories 130, Carbohydrate 15 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 2 1/2 g, ServingSize 1 Roll, Sodium 300 mg, Sugar 3 g, TransFat 1 g
WHOLE WHEAT ROLLS
These rolls rise high and are a light, fluffy and slightly sweet accompaniment to any meal.-Jennifer Martin, East Sebago, Maine
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the whole wheat flour, sugar, yeast and salt; set aside. In a large saucepan, heat milk, water and butter to 120°-130° add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough all-purpose flour to form a soft dough. , Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; shape into 12 balls. Place in a greased 9-in. square baking pan. Cover and let rise until doubled, about 1 hour. , Meanwhile, preheat oven 400°. If desired, brush tops of rolls with oil. Bake until golden brown, 15-20 minutes. Cover loosely with foil if top browns too quickly. Remove from pan to a wire rack to cool.
Nutrition Facts : Calories 196 calories, Fat 5g fat, Cholesterol 18mg cholesterol, Sodium 250mg sodium, Carbohydrate 34g carbohydrate, Fiber 5g protein.
100% WHOLE WHEAT ROLLS
This recipe turns out great homemade rolls for those who love 100% whole wheat bread. They rose beautifully and plump in the oven. Makes 20-25 rolls depending on how big you make them. I made 2 inch dough balls and they rose to 3 inches after baked. To make more rolls just make the dough balls smaller.
Provided by tdritchie
Categories Yeast Breads
Time 2h20m
Yield 25 Rolls
Number Of Ingredients 7
Steps:
- Dissolve yeast in water and honey for about 5 minutes.
- Combine honey, olive oil, eggs, and salt in a large mixing bowl.
- Slowly add Flour and knead until it loosens from sides of the bowl.
- Place in large oiled bowl, cover and let rise until about double. About one hour, be sure it is in a warm place.
- Punch down and remove Dough.
- Shape dough into rolls about 2 inch in diameter.
- Place on an oiled or non stick baking sheet, cover and let rise for 30 minutes.
- Pre-heat oven to 375 degrees.
- Bake at about 375 degrees for about 20 minutes or until browned.
Nutrition Facts : Calories 190.7, Fat 7.8, SaturatedFat 1.2, Cholesterol 14.9, Sodium 193.7, Carbohydrate 27.4, Fiber 3.9, Sugar 2.9, Protein 5.3
LIGHT WHEAT ROLLS
This is a yummy recipe for a light wheat roll that I keep in my special book of most liked recipes. They are not complicated at all to make, just a lot of rising time.
Provided by KATRINA
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 3h5m
Yield 24
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- Mix sugar, salt, 1/4 cup melted butter, egg, and whole wheat flour into yeast mixture. Stir in all-purpose flour, 1/2 cup at a time, until dough pulls away from the sides of the bowl. Turn dough out onto a well floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place dough in bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
- Punch down dough, cover, and let rise in warm place until doubled again, about 30 minutes.
- Grease 2 dozen muffin cups. Punch down dough, and divide into two equal portions. Roll each into a 6x14 inch rectangle, and cut rectangle into twelve 7x1 inch strips. Roll strips up into spirals, and place into muffin cups. Brush tops with melted butter. Let rise uncovered in a warm place 40 minutes, or until doubled in bulk.
- Preheat oven to 400 degrees F (200 degrees C). Bake for 12 to 15 minutes, or until golden brown. Remove from oven, and brush again with melted butter.
Nutrition Facts : Calories 140.3 calories, Carbohydrate 22.5 g, Cholesterol 17.9 mg, Fat 4.4 g, Fiber 1.8 g, Protein 3.4 g, SaturatedFat 2.6 g, Sodium 128.7 mg, Sugar 4.3 g
More about "wheat beer rolls recipes"
HONEY WHOLE WHEAT BEER BREAD RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.3/5 (11)Calories 150 per servingTotal Time 3 hrs 5 mins
- Combine the six-grain blend and beer in a large measuring cup and set aside to soak for 2 hours or longer., Preheat the oven to 375°F.
- Add 4 tablespoons of the melted butter, the honey, and the beer-grain mixture, and stir until fairly smooth; some small lumps are okay., Spoon the batter into the prepared pan, smoothing the top.
- Brush with the remaining tablespoon of melted butter., Bake the bread for 50 to 55 minutes, until a toothpick inserted about 1/2" into the top of the loaf comes out clean, or with a few moist crumbs clinging to it; a digital thermometer inserted into the center of the loaf will register between 195°F and 200°F., Remove the bread from the oven, and after 5 minutes turn it out onto a rack to cool., Wait until the bread cools completely before slicing., Store airtight at room temperature for several days; freeze for longer storage.
HONEY WHEAT BEER ROLLS - JENNIFER MEYERING
From jennifermeyering.com
5/5 (4)Total Time 4 hrs 15 minsEstimated Reading Time 3 minsCalories 232 per serving
- 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.
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