Recipe by Mole
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!
Top Review by loof
Loved these rolls! They are very dense and are perfect served with hot soup. I had to add quite a bit more flour to keep the dough from being too sticky. They rose up beautifully and the butter brushed on top really brought out the flavor. Thanks for posting the recipe for these tasty rolls! Made for My 3 Chefs November 2008
- 1 (12 ounce) bottlehefeweizen beer (good quality)
- 1 1⁄2 tablespoons vegetable oil
- 5 tablespoons sugar
- 3 1⁄4-3 1⁄2 cups self-rising flour
- melted butter (for brushing)
Directions See How It's Made
- 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.