I feel like dinner rolls are such a fall/winter recipe. You don’t normally bake them in the dead of summer, mostly because of that whole turning on the oven thing. It was super hot here for a couple of days, but then it cooled down substantially. I was seriously craving some dinner rolls at this point. Actually, I was craving turkey, stuffing, cranberry sauce AND dinner rolls…but I’m trying to be patient here and not go crazy when Thanksgiving is still months away. I have problems, and I’m really trying to soak up these last days of summer. I promise. This is one of my favorite dinner roll recipes. It never fails. This time I added beer, and it seriously gave a whole new meaning to life.
So, yesterday I celebrated my 29th birthday. It was bittersweet, as are all birthdays that are quickly approaching 30. I wanted a low-key day at home, where I didn’t have to cook, clean, or do a gosh darn thing. Is it bad that I’d rather stay in on the big day, instead of going out? Is this a sign of my getting old?
I’m not kidding you…when Zach asked me what I wanted for my birthday, I ALMOST said a new vacuum cleaner. I am dead serious. I caught myself though, and I do think THIS is a sign of my getting older!
Zach made the day extra special, though…as he always does. He made breakfast, which was just scrumptious. He also made dinner and was literally in the kitchen from sun-up to sun-down. He did such a great job. We had surf and turf … BBQ ribs and bacon-wrapped scallops style. It was just perfect.
So let’s talk about these delishhhhhh beer and honey pull-apart dinner rolls:
Trust me…this is the only dinner roll recipe you will need this fall. Yes, there is some inactive time to let the rolls rise, but besides that, this recipe takes almost none of your time. I love it for Thanksgiving because I am normally so busy cooking/baking other things, that dinner rolls are usually the LAST recipe on my mind. I may or may not have gone the store-bought route a couple of times. Shh…don’t tell anyone.
With this recipe though, you can make them and then forget about them. I like to do them early in the morning and then seal them up nice and tight for the evening.
One of the major ingredients that sets these rolls apart from most other dinner roll recipes is the beer. Go light on the beer if you are not much of an intense beer lover though. You don’t want anything crazy because the flavor WILL most definitely shine through. I suggest using a pilsner or a hefeweizen. I used a a Dunkel Lager which is just a tad heavier in flavor, but I wanted that intense flavor in my rolls.
If you are as adventurous as we are with beer, than I certainly recommend this dunkel lager. It gives the rolls such a fun and unique taste!
Let’s talk beer on this NFL Sunday!
Beer: Pug Ryan’s Deadeye Dunkel Lager
Brewery: Pug Ryan’s Brewing Company
Style: Munich Dunkel Lager
Alcohol Content: 6.0%
Description: I chose this beer to cook/pair with because of it’s extreme malty sweetness. This is a malt-lover’s DREAM beer and it so perfectly compliments the rolls. You don’t want a beer with an insane hop profile for these rolls, especially if you will be cooking with it. That’s why this dunkel lager is such a perfect pairing. It is crisp, clean and smooth and I truly think one of the best of it’s variety. A locally brewed beer here in the great state of Colorado, it’s definitely worth a buy and a try. If you can’t get your hands on this beer, another dunkel lager will do just fine. If you want a lighter beer taste in your rolls, remember what I said before: go with a pilsner or hefeweizen instead. ;)
I hope everyone had a great weekend! Here’s the yummy recipe!
- FOR THE ROLLS
- 1/3 cup milk warmed to a temperature of 115 degrees F
- 3/4 teaspoon granulated sugar
- 2 1/4 teaspoons active dry yeast 1 packet
- 1/4 cup unsalted butter melted
- 4 cups bread flour
- 1 1/2 teaspoons fine salt
- 1/2 cup light beer like a pilsner or hefeweizen
- 2 large eggs
- 2 tablespoons honey
- FOR THE TOPS OF THE ROLLS
- 3 tablespoons unsalted butter melted
- 1 tablespoons honey
- In a small bowl, add the warmed milk, granulated sugar and yeast. Gently stir the mixture to incorporate the yeast. Let stand for 5 minutes. After 5 minutes, the yeast should have proofed substantially. If it is not foamed and puffed up, then the yeast was bad or your milk was too hot, and you will need to repeat this step.
- To the bowl of your stand mixer, add the melted butter, bread flour, salt, beer, eggs and honey. Mix, with the paddle attachment fixed, until the ingredients come together. Add the yeasty, milk mixture. Switch the attachment to your dough hook. Knead the dough for 5 minutes or until the dough pulls aways from the sides and a ball forms around the dough hook.
- Coat a large bowl with oil, and transfer the ball of dough to it. Toss to evenly coat the dough with oil. Cover with plastic wrap and place in a warm, dark place to rise for 1 hour, or until the dough has doubled in size.
- Once the dough has doubled in sized, punch it down and transfer to a cutting board. Cut the dough in 4 equal pieces and then divide each of the 4 pieces into 3 equal pieces. Roll into evenly sized balls. Place the balls, evenly spaced, in a greased 9-10in pie dish. Cover the dish with plastic wrap and let rise again for 30-35 minutes.
- Preheat your oven to 350 degrees F. Combine the butter and honey in a small bowl and brush the mixture onto the rolls, generously. Sprinkle with sea salt if you wish.
- Bake the rolls for 25-30 minutes or until the tops are brown. Enjoy immediately or store in an airtight container for 2-3 days.