Better than from the bakery or 5 delicious recipes for beer rolls!

Homemade bread always tastes better than store-bought.

Not only bread, but also baguettes or buns can be easily baked at home.

Wondering what to try?

Get inspired by our beer roll recipes!

You will enjoy them for breakfast, snack and dinner.

Homemade beer rolls

A classic recipe that combines smooth and semi-coarse flour. Their combination gives the dough its characteristic consistency.

Ingredients:

• 200 g plain flour
• 200 g semi-coarse flour
• 200 ml light beer
• 1 tbsp lard
• 20 g of fresh yeast
• 1 tsp salt
• 1 tbsp of sugar
• 2 tablespoons of milk

Method:

1. Prepare yeast from yeast and a little beer.
2. Mix all the ingredients in a bowl, add the risen yeast and work it into a dough.
3. If the dough is too thick, add a little warm water.
4. After rising, divide the dough into twelve parts and shape each part into a ball.
5. Then roll each ball of dough by hand into a rope or snake shape.
6. Let the beer rolls prepared in this way rise for another hour on a baking sheet lined with baking paper.
7. Preheat your oven to 220 degrees.
8. Brush the rolls lightly with salted milk before baking.
9. Place the tray in the oven, immediately reduce the temperature to 180 degrees and bake for approximately 20 minutes.

Excellent beer rolls

Do you want the rolls to be even crunchier? Immediately after baking, remove them from the baking sheet and let them cool on a metal baking rack.

Ingredients:

• 3 and 1⁄2 cups semi-coarse flour
• 1 cup light beer
• 1 egg yolk
• 1 egg white
• 1 teaspoon of salt
• 30 g of yeast
• 50 ml of oil
• 1 tbsp of milk
• caraway seeds
• salt

Method:

1. Prepare yeast from a little beer and yeast.
2. In the meantime, mix the flour, salt, egg yolk and the rest of the beer in a bowl.
3. Add the yeast and work it into a stiffer dough, which you leave to rise in a warm place for at least an hour.
4. Then divide the dough into two halves, roll each of them with a rolling pin and cut into six triangles of the same size.
5. Roll the triangles into rolls.
6. Leave the beer rolls to rise for approximately 15-20 minutes on a baking sheet lined with baking paper.
7. Before putting in the oven, brush with egg white mixed with one tablespoon of milk.
8. Sprinkle with cumin and salt.
9. Bake for approximately 10-15 minutes, depending on the size of the rolls, in an oven preheated to 200°C.

Dark beer rolls

Do you like wholemeal or dark rolls? No problem, beer pastry can easily be baked from whole grain or rye flour!

Ingredients:

• 200 g of wheat flour
• 300 g of rye flour
• 200 ml light beer
• 30 g of fresh yeast
• 2 tablespoons of sugar
• 1 tsp salt
• 2 tablespoons bread spice
• 3 tbsp sunflower seeds
• 2 tablespoons of rapeseed oil
• 100 ml of warm water

Method:

1. In a bowl, mix all the dry ingredients, i.e. flour, sugar, bread spices, salt.
2. Add to them a leaven created from fresh yeast and a small amount of beer.
3. Add oil, water and beer and work into a smooth dough. Add more beer or flour if necessary, the dough should not stick.
4. Let the dough rise in a bowl covered with a tea towel for at least 1 hour, preferably 2 hours.
5. Then form two identical balls from the dough.
6. Roll each ball to a thickness of about 0.5 cm and cut it into 8 triangles.
7. Roll the dough triangles from the shorter edge and bend them into the shape of rolls.
8. Place the beer rolls on a baking sheet lined with baking paper and let them rise, covered, for another 30 minutes.
9. In the meantime, preheat the oven to 200°C and place a small bowl of water in the oven.
10. Brush the beer rolls with water and sprinkle with a mixture of salt and seeds before putting them in the oven.
11. Bake for approximately 15-18 minutes.

Beer croissants

Do you think that this popular French pastry always has to be buttery? You are wrong! Try adding a little beer to the dough and you will see that the croissants will be even more delicious!

Ingredients:

• 1/2 cup milk
• 2 and 1/4 teaspoons of dry yeast
• 3 tbsp brown sugar
• 3 and 1/4 cup plain flour
• 2 teaspoons of salt
• 2 tablespoons of butter
• 1/2 cup light beer

Butter filling

• 24 tablespoons of butter
• 2 tablespoons plain flour

Finally

• 1/4 cup baking soda
• 1 egg yolk
• 1 tbsp of milk
• 8 cups of water
• coarse salt, sesame seeds or poppy seeds for sprinkling

Method:

1. Mix the yeast and one tablespoon of brown sugar into the lukewarm milk.
2. Let stand for 10 to 15 minutes until frothy.
3. In a large bowl, sift together the flour, remaining brown sugar, and salt.
4. Add two tablespoons of softened butter, using your fingers to work the butter into the flour, sugar and salt mixture.
5. Then add the yeast mixture and beer to form a thin mass.
6. Turn the dough out onto a lightly floured work surface and knead until all the flour is incorporated. You must not work it too much, otherwise the butter might melt too much.
7. Lightly oil the bowl and put the dough back in it.
8. Cover the bowl with cling film and place in the fridge for 8 to 24 hours.
9. Now prepare the butter filling.
10. Mix the slightly softened butter and flour until they are well combined and form a smooth mass.
11. Spread the butter mixture between two sheets of baking paper. Using a rolling pin, shape into a rectangle measuring approximately 20 x 23 cm.
12. Then wrap in plastic and also put in the fridge.
13. Tip the dough onto a floured work surface and roll it into a 25 x 38 cm rectangle.
14. Place the long edge of the dough together and mentally divide the dough into three equal parts.
15. Place the prepared butter filling over the right 2/3 of the dough, leaving a 1 cm border on the outer edges.
16. Then fold the dough over itself so that you have three layers of dough, between which there will be two layers of butter.
17. Press the outer sides together, wrap the dough in cling film and put it in the fridge for 1 hour.
18. Then take the dough out of the fridge, roll it into a rectangle with a rolling pin, and then fold it over so that you have four layers of dough on top of each other.
19. Wrap again in foil and put back in the fridge for 1 hour.
20. Dust the work surface and the top of the dough lightly with flour.
21. Roll the dough into a rectangle measuring 38 x 45 cm and 0.5 cm thick.
22. Cut the rectangle in half, then cut each piece of dough into three equal strips to get small rectangles measuring 23 x 13 cm.
23. Then cut each strip diagonally in half to make six long triangles. Repeat the process with the other half of the dough.
24. Then roll the triangles into a croissant shape and transfer them to a baking sheet lined with baking paper.
25. Cover the croissants with a tea towel and let rise at room temperature until almost doubled in size, about 2 hours.
26. After these two hours, move them to the refrigerator for 20 minutes while you prepare the soaking solution.
27. Add baking soda to 8 cups of cold water in a bowl and stir until completely dissolved.
28. Briefly dip one croissant at a time into the dipping solution. Remove and let the excess water drain, then place the croissants back on the baking sheets.
29. Brush the top with beaten egg yolk and milk and sprinkle with coarse salt, sesame or poppy seeds.
30. Immediately place them in an oven preheated to 220°C and bake for 15 to 20 minutes until golden and crispy.

Crispy beer pastry

Coarse salt and cumin are most often used to sprinkle bread with beer. But there are no limits to imagination and you can also use various seeds or poppies.

Ingredients:

• 250 g plain flour
• 180 g semi-coarse flour
• 150 g of whole wheat flour
• 250 ml light beer
• 100 ml of milk
• 1 egg
• 30 g of fresh yeast
• 4 tablespoons of oil
• 2 teaspoons of salt
• 1 teaspoon of sugar
• cumin for sprinkling
• coarse salt for sprinkling

Method:

1. In a bowl, make yeast from a small amount of beer, sugar and yeast.
2. Then add it to a bowl with sifted flour and salt.
3. Add lukewarm milk and mix.
4. Then add oil and yolk, knead thoroughly and work into a stiffer dough.
5. Cover the bowl with a tea towel and let it rise in a warm place for at least an hour.
6. Tip the risen dough onto a floured surface and divide into twelve equal-sized parts, from which shape buns.
7. Leave to rise for another 10 minutes.
8. Then roll the balls into thinner pancakes, but leave a little thicker on one side.
9. Roll the dough from the thicker end and shape it into a roll.
10. Put the beer rolls on a baking sheet lined with paper and put it in an oven preheated to 50°C to rise for another 15-20 minutes.
11. After rising, brush the rolls with a mixture of egg white and one tablespoon of milk.
12. Preheat the oven to 200°C and bake beer rolls sprinkled with coarse salt and cumin for approximately 10-12 minutes until golden.

Beer as an ingredient in baking

Most people know beer as one of the ingredients that can be used in the preparation of various meat dishes. On the one hand, beer makes the taste of the sauce or juice special, and the meat prepared in beer is also more tender. In addition to cooking, this golden juice can also be used in baking. Beer rolls are the most famous specialty. Thanks to the use of beer, the pastry is crispier after baking and also has a finer dough structure.

Remember that the beer should not be cold when used to prepare the dough. In addition to the classic rolls, the same dough can of course also be used to make other various shapes of pastries, depending on your imagination. You can prepare, for example, beer puffs or buns.