JBARH Recipe | Shiner Bock Beer Rolls
I didn’t invent this recipe, and there are tons of variations out there. But this is the one we use and everyone begs for more. At J-BAR-H Texas Catering, we have always made our own breads and from the beginning, this has been a staple in our bread baskets. This recipe is a bit over yeasted because once we form the rolls, we freeze the dough so we can have these for last minute jobs. All we have to do is defrost, proof and pop in the oven.
3 cups shiner bock beer, flat & at room temperature (let sit out overnight.)
5 teaspoons dry active yeast
1/2 cup warm water
1/2 cup honey
5 cups whole wheat flour
3 cups white wheat flour
1 teaspoon salt
1/2 cup canola oil
Dissolve yeast in warm water in bowl of stand mixer. Mix in honey.
Add oil & beer to mixture.
Sift dry ingredients and add to mixer on low, incorporating a little at a time.
Mix on low with dough hook until well integrated
Increase speed to medium and knead for 5 minutes. If it is still sticking to the side of the bowl, toss a little flour in to free it up.
Place in an oiled bowl & cover with a clean tea towel until doubled in size.
Punch down & let rest in fridge for 1 hour.
Shape into either 6 8oz loaves (can use mini loaf pans,) 12 4 oz burger buns, or 24 2oz balls, rolling until they are smooth. (some folks like to use a muffin tin to freeze/cook them in, but I think they look too much like popovers) Check out THIS LINK for a lesson on how to shape dinner rolls (works with burger buns too.)
At this point you can wrap & freeze until ready to use, or just trudge on.
(If using frozen dough, allow to come to room temperature.)
Place dough balls in buttered pans & brush on melted butter. Cover loosely with cling wrap and allow to rise in a warm, draft free place until about doubled in size.
*IF MAKING BURGER BUNS: place on an oiled baking sheet that has been dusted with cornmeal. flatten out the ball a bit before letting it rise so you will have a better shaped bun. Instead of brushing with butter, brush with an egg wash (1 egg + 1 TBS Water.)
Sprinkle a little kosher salt on the top and place in a preheated 350 degree oven for 15-20 minutes.
Remove from oven.
FOR ROLLS: Brush with butter and serve. FOR LOAVES AND BUNS: Let cool completely on wire rack before slicing.