So I went about trying to find myself a quick bread recipe that I could adapt to rolls but then realised I could just make a beer bread for rolls. Beer bread isn't dense like a door stop, but it is still fairly dense, so if you want something quick and light and crusty I'm yet to find that recipe but this one is great to use for hamburgers or warm bread rolls with cheese and ham on a cold day.
The beauty about this is there's no need to wait for a rise, there's not tons of kneading and you can have bread rolls on the table in less than an hour. Great for hamburgers right?
It was also a great opportunity for Eloise and I to enjoy some quality time baking, she loves it and is becoming quite good at executing a lot of things by herself!
2 cups plain flour
1 tb caster sugar
3 tsp baking powder
50g butter, cubed
200-300ml of beer (I used lager)
Pre-heat oven to 210 degrees c
Add butter and process until breadcrumb consistency.
Gradually add the beer whilst processing, just until the dough comes together.
Pour onto a floured surface, knead until smooth, only a minute or two.
Roll into a sausage shape, and divide into 5 for large-ish rolls or 6-8 for smaller ones.
Roll each division into a flat-ish roll and place onto greased or papered baking tray.
Make a few shallow slits in the top and brush with a little milk.
Bake for 15 minutes, then turn down the oven to 190 for another 10 minutes.
Cool for at least 10 minutes before cutting and serving.
Print this post in friendly format