Beer Buns Recipes

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BEER ROLLS



Beer Rolls image

A delicious dinner roll that is made from beer, honey, and a slight pinch of cinnamon. Excellent with turkey, roasts etc. Different beer may be substituted, but be advised that a highly hopped beer will create an astringent bitter taste. The unique taste comes from the malt used in making the beer.

Provided by John T. Jurkiewicz

Categories     Bread     100+ Bread Machine Recipes

Time 5h50m

Yield 16

Number Of Ingredients 8

4 cups bread flour
2 tablespoons honey
¼ teaspoon salt
1 tablespoon margarine
10 ounces dark beer
1 (.25 ounce) package active dry yeast
1 pinch ground cinnamon
2 tablespoons butter, melted

Steps:

  • Allow 10 to 12 ounces of beer to reach room temperature and go flat. This will take approximately 3 to 4 hours.
  • Combine flattened beer, butter, cinnamon, salt, and honey in the pan of bread machine. Add flour and yeast being careful that the yeast does not touch the liquid. Select Dough setting, and Start.
  • After the dough has risen, remove the dough from the pan. Form into a long loaf; cut and form rolls. Place on a floured baking sheet, cover, and allow to rise for approximately 45 minutes.
  • Brush top of rolls with melted butter.
  • Bake at 350 degrees F (175 degrees C) for 30 minutes, or until golden brown.

Nutrition Facts : Calories 159.5 calories, Carbohydrate 27.9 g, Cholesterol 3.8 mg, Fat 2.7 g, Fiber 1 g, Protein 4.4 g, SaturatedFat 1.1 g, Sodium 55.7 mg, Sugar 2.3 g

BIEROCKS (GERMAN STUFFED ROLLS)



Bierocks (German Stuffed Rolls) image

The flavorful beef and cabbage stuffed in a fluffy roll makes German Bierocks the perfect hand-held food to go along with your Oktoberfest beer.

Provided by Sarah | Curious Cuisiniere

Categories     Dinner Recipes

Time 2h50m

Number Of Ingredients 13

1 c milk, warmed to 80F
¼ c white sugar
2 ¼ tsp active dry yeast (1 package)
4 c unbleached all-purpose flour
2 Tbsp salted butter, melted and cooled
1 egg, beaten
¾ tsp salt
½ lb ground beef (85-90% lean)
½ onion, diced
3 c shredded cabbage (about ¼ of a medium head)
¼ tsp salt
¼ tsp ground black pepper
1 Tbsp milk

Steps:

  • In a large mixing bowl, mix milk and sugar to dissolve the sugar. Sprinkle yeast over the milk mixture and let stand for 5-10 minutes, until the yeast softens and starts to foam.
  • Whisk the mixture to combine and whisk in 2 c of flour.
  • Add melted butter, egg, and salt. Whisk to incorporate.
  • Stir in the remaining flour ¼ c at a time, using only as much as you need to get the dough to come together. Turn the dough onto your counter and knead, for 10-15 min, until a soft, smooth dough forms, adding flour as needed. (Your finished dough should be tacky, but not stick to your hand or your kneading surface.)
  • Shape dough into a round; place it in a greased bowl, turning to coat the dough. Cover the dough loosely with plastic wrap or a damp towel and place in a warm, draft-free place to rise until doubled in bulk, about 1 hour.
  • While the dough rises, make your filling. In a large non-stick frying pan, brown meat over medium-high until mostly cooked, 5-7 min.
  • Drain as much of the grease from the pan as you can, while not losing the meat from the pan. Return the pan to the heat and add onions. Cook 2-3 min, until they begin to soften.
  • Add cabbage and cook 7-10 minutes, until cabbage is tender.
  • Remove filling from heat and season with salt and pepper.
  • Knock back the risen dough and turn it onto your work surface.
  • Divide dough into 8 balls (roughly 3 oz each). Flatten each ball to a circle 4-5" in diameter. (If the dough springs back, flatten as much as you can, cover, and let the dough rest for 3-5 min before attempting to flatten further.)
  • Spoon 2 large tablespoons of filling onto the center of each circle, leaving the edges clear.
  • Bring the edges together and pinch them to seal the dough completely. Continue until all the dough and filling has been used.
  • Place the shaped bierocks on a greased baking sheet and let rise, covered 30-45 min, until roughly 1.5x their original size.
  • During the last 10 minutes of rising time preheat your oven to 375F.
  • Brush the bierocks lightly with milk and bake for 20-25 min, until golden brown and hollow sounding when tapped.
  • Remove from oven and let cool on a wire rack.

Nutrition Facts : Calories 362 calories, ServingSize 1 roll

CHEDDAR BEER BREAD ROLLS



Cheddar Beer Bread Rolls image

These cheesy rolls pack a lot of flavor considering their short ingredient list. Thanks to the beer, they're also especially light and fluffy, taking any meal to the next level. But they're also perfect all on their own, slathered with butter.

Provided by Erin Jeanne McDowell

Categories     snack, breads, side dish

Time 25m

Yield 12 rolls

Number Of Ingredients 7

6 cups/815 grams bread flour, plus more for work surface
1 tablespoon instant yeast
2 teaspoons coarse kosher salt
4 tablespoons/55 grams unsalted butter (2 tablespoons softened, 2 tablespoons melted), plus more for the bowl and pan
1/4 cup/60 milliliters honey
2 cups/480 milliliters beer, such as pale ale
1 3/4 cup/200 grams shredded sharp Cheddar cheese, preferably white

Steps:

  • In the bowl of a stand mixer fitted with the dough hook attachment, combine bread flour, yeast, salt, 2 tablespoons softened butter, honey and beer. Mix on low speed for 4 minutes. The dough should come together around the dough hook. Increase speed to medium and continue to mix for 2 minutes more, occasionally stopping to scrape the dough from the hook. Add 1 cup/115 grams of the Cheddar cheese and mix until incorporated, 30 seconds to 1 minute.
  • Transfer the dough to a lightly greased bowl and cover with plastic wrap. Let rise until nearly double in size, about 1 hour.
  • Lightly grease a 9-by-13-inch pan. Tip the dough out onto a lightly floured surface and divide into 12 even pieces. Gently round each piece of dough into a ball, and place into the prepared pan. (The rolls may not touch now, but they will fill in the gaps when they rise and bake.)
  • Cover the pan with plastic wrap and let the rolls rise for 35 to 45 minutes, until they look visibly puffy. Toward the end of rise time, heat the oven to 400 degrees. Brush the rolls with 2 tablespoons melted butter, and top each roll with 1 tablespoon of the remaining white Cheddar, being careful to keep the cheese away from the edges of the pan.
  • Bake the rolls until golden brown, and the cheese on top is melted and browned (the rolls should have an internal temperature of 190 degrees), 17 to 22 minutes. Let cool at least 10 minutes before serving.

Nutrition Facts : @context http, Calories 388, UnsaturatedFat 3 grams, Carbohydrate 57 grams, Fat 11 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 6 grams, Sodium 320 milligrams, Sugar 6 grams, TransFat 0 grams

CLASSIC BEER ROLLS



Classic Beer Rolls image

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

2 cups Original Bisquick™ mix
1 cup beer
2 tablespoons sugar
1 cup Cheddar cheese

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

BEER ROLLS



Beer Rolls image

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

4 cups biscuit mix
1/4 cup sugar
12 ounces beer

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.

BEER BUNS



Beer Buns image

I have been making these for so long, I cannot remember where this recipe came from. They are wonderful with soups and stews. I also like that it's not a bread you have to cut!

Provided by Michelle S.

Categories     Quick Breads

Time 20m

Yield 12 serving(s)

Number Of Ingredients 4

2 cups Bisquick
1 egg, beaten
2 tablespoons sugar
3/4 cup beer

Steps:

  • Blend all ingredients with a fork.
  • DO NOT beat.
  • Heat oven to 400 degrees.
  • In 12 muffin cups put a dab of solid shortening.
  • Place in oven for shortening to melt.
  • When melted, remove muffin pan from oven and swirl the melted shortening in the cups.
  • Drop batter by spoonfuls (about half full) into prepared muffin cups.
  • Bake 12-15 minutes.

Nutrition Facts : Calories 106.2, Fat 3.5, SaturatedFat 0.9, Cholesterol 18, Sodium 261.6, Carbohydrate 15.3, Fiber 0.4, Sugar 4.5, Protein 2.2

BATTER BUNS



Batter Buns image

My little sister is into using our family cookbook. She surprises me all the time with her expertise at using yeast.

Provided by Cindy Carnes

Categories     Bread     Yeast Bread Recipes

Time 1h55m

Yield 12

Number Of Ingredients 7

2 (.25 ounce) packages active dry yeast
1 ½ cups warm water (110 degrees F/45 degrees C)
½ cup shortening, melted and cooled slightly
½ cup white sugar
2 teaspoons salt
4 ½ cups all-purpose flour
2 tablespoons butter, melted

Steps:

  • In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  • Stir in shortening, sugar, salt and 2 cups flour; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. Scrape sides of bowl, cover and let rise until doubled in size, about 1 hour.
  • Grease 12 muffin cups. Spoon in batter until cups are half full. Let rise in warm place until batter reaches top of the cup, about 20 to 30 minutes.
  • Preheat oven to 425 degrees F (220 degrees C).
  • Bake in preheated oven for 10 to 15 minutes. Remove from pans and brush tops with melted butter.

Nutrition Facts : Calories 298.8 calories, Carbohydrate 44.5 g, Cholesterol 5.1 mg, Fat 11 g, Fiber 1.5 g, Protein 5.3 g, SaturatedFat 3.4 g, Sodium 402.7 mg, Sugar 8.5 g

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