Hello everybody, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, alehouse rolls. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Alehouse rolls is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. They’re fine and they look fantastic. Alehouse rolls is something which I’ve loved my whole life.
I couldn't resist the pun, and clearly not could Dan Lepard, who's the author of the recipe (from Short and Sweet) and its name presumably. During my latest trip, I found this alehouse cheddar that is. pretty fantastic! After you roll them into balls, you flatten them instead of making the hole and add your fillings.
To get started with this recipe, we must first prepare a few components. You can cook alehouse rolls using 9 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Alehouse rolls:
- Get 75 g rolled oats
- Prepare 440 ml ale or stout
- Get 25 g butter
- Get 35 g honey
- Take 450 g strong bread flour
- Get 100 g wholemeal or rye flour
- Take 15 g fresh or 2 tsp fast action yeast
- Prepare 2 tsp salt
- Get 1 little oil for kneading
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Steps to make Alehouse rolls:
- Toast the oats for about 15 minutes in the oven heated up to 200C/390F/gas 6 until golden – make sure you don’t burn them. if toasted too much they might give ever so slightly bitter flavour to the bread. Pour them into a saucepan, add the ale and bring to the boil. Turn off the heat, add the butter and the honey and leave to cool down until just warm.
- Mix the flours together with the yeast and salt in a bowl of a standing mixer with a dough hook attachment, or in an ordinary bowl if using a hand mixer. Pour in the liquid ingredients and mix into a soft dough. Turn out onto oiled surface (or drizzle a little oil into the bowl if in a standing mixer) and knead three times for a few minutes with ten minutes’ breaks between each kneading. Leave covered to prove for 30-45 minutes.
- Divide the dough into eight to ten pieces, depending how large you want the rolls to be. Note – this is Sticky Central, make sure you have plenty of flour to dip your hands in. Shape each piece into a ball, place on a baking tray lined with parchment, cover with a towel or polythene bag and leave to rise for an hour. You can sprinkle some extra oats over each roll – or spray with some water and dip tops in a plateful of oats.
- Preheat the oven to 200C/390F/gas 6. Bake the rolls for 20 minutes, then reduce the heat to 180C/350F/gas 4 and bake for another 10 minutes until golden brown. Leave to cool on a rack covered with a tea towel.
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