Quick and easy roll recipe for Easter. Sous Chef Christopher Haas demonstrates how to make Snowbird Mountain Lodge’s Beer Rolls.
4 cups Bread Flour
2 tbsp honey
(1/4) tsp salt
1 tbsp melted butter, plus 2 tbsp melted butter to brush the rolls
10 ounces(1) dark beer (such as stout or porter)
1 package (or .25 ounces(w)) active dry yeast
1 pinch ground cinnamon
Open the beer and allow to flatten for approximately 2 hours. Pour beer into a microwave-safe container and microwave in 30-second intervals until the beer reaches at least 100 degrees(f) and no more than 110 degrees(f)Meanwhile, add yeast, honey, salt, and melted butter to the mixing bowl of a small mixer fitted with a dough hook attachment. Add warmed beer and mix at low speed 4-5 minutes. This will allow the yeast to bloom. Following the 5 minute mix, turn the mixer off and add the flour and cinnamon, then mix for an additional 5 minutes. The dough should form and ball and pull cleanly off the sides of the bowl. Following the second 5 minute mix, add the dough ball to a lightly oiled metal bowl, cover loosely with plastic wrap, and allow to proof in a warm place 1-2 hours, or until the dough has doubled in size.
Portion dough into 1.5 to 2 ounce(w) balls, then roll and place on a lightly oiled baking sheet, placing the rolled dough balls 2-3 inches apart. cover loosely again with plastic wrap and allow to proof a second time at room temperature, approximately 30 mins.
Baking: Preheat oven to 375 degrees(f). Remove plastic wrap from the baking sheet and brush the dough balls with melted butter. Bake approximately 12-15 minutes, rotating the baking sheet midway through. The rolls will be finished with golden brown and a toothpick inserted into the center of a roll comes out clean.