I love whole wheat bread, and I’ve been looking for a whole wheat roll recipe. These rolls are prefect for soups, and are also great for tossing in a bag and taking along as a snack. Made with Red Tail Ale, they have that touch of bitter classic in wheat bread but are mellowed by the malts of the beer. The beer also helps the rolls rise, and makes them a bit less dense. I followed some advice on the internet and cooked these with a generous helping of cheddar cheese—a tip I totally recommend following. The cheese adds a nice creamy tang and makes these rolls even heartier.
You’ll need a muffin pan to make these rolls. Whole wheat dough does not hold together like white flour, and the rolls will flatten out without some additional support.
(Recipe inspiration from here.)
Red Tail Whole Wheat Rolls
Makes 12 rolls
3 cups whole wheat flour
2 Tbsp. sugar
1 Tbsp. baking powder
1 tsp. salt
2 cups shredded cheddar (I used Extra Sharp)
1 12 oz. bottle Red Tail Ale
2 Tbsp. olive oil
Preheat the oven to 375° and lightly grease the muffin cups.
Combine all the dry ingredients and the cheese in a bowl.
Stir in the beer and olive oil and mix until well-combined.
Portion the dough into the muffin cups. They will be about two-thirds full.
Bake for about 30-35 minutes, until the tops are lightly brown and firm.
Let cool just a bit, then pry the rolls out of the cups and serve!
Do you have any beer bread (or beer roll) recipes to share? How did this recipe work out for you? Let us know in the comments below!
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