Rolls with Dark Beer

A roll recipe found in “Mat for Ølvenner”
(Food for Beer Friends) published by Aventura in 1987

Rolls with Dark Beer

Beer in baking is not uncommon in older Norwegian recipes, neither in bread type of recipes like here or in cake recipes. It gives a distinctive delicate flavor and is well worth trying.

1 kg [2.2 lb] flour
2 tablespoons sugar
1/2 tsp salt
1/2 teaspoon cardamom
50 g [1.7 oz] yeast
150 g [5.3 oz] butter
5 dl [1 pt] dark beer (Newcastle Brown or similar)
2 egg yolks


[1] Mix the flour, two tablespoons of sugar, half a teaspoon of salt and half a teaspoon of cardamom in a large bowl. Crumble the yeast  into 1 dl / 0,2pt of beer and stir till it is completely disolved.

[2] Melt the butter and heat the remaining of the beer in the same pot until it is lukewarm (about 35 C / 95 F). Pour all of the liquid into the flour mixture and mix well. Cover with kitchen towel and set the dough to rice to double in size.

[3] Knead the dough well and roll it into a long sausage. Divide it into small items and shape these into rolls. Leave the rolls to rise to double in size before brushing with a mixture of two egg yolks and two tablespoons of dark beer.

[4] Bake at 225 C / 435 F for 7-9 minutes.