Cheddar & Dill Beer Bread Rolls

I came across this recipe for no knead beer bread over at Munchkin Mail. Lysy made some gorgeous Garlic Beer Bread Rolls, which I wanted to make as soon as I saw them. The original recipe by Farmgirl Susan was for a crusty Beer Bread with Sharp Cheddar & Fresh Dill. I decided to combine the two and make some really tasty rolls to serve with soup. The rolls were really crisp, but soft and aromatic in the inside.

















Cheddar & Dill Beer Bread Rolls

3 cups plain flour
1 tbsp soft brown sugar
1 tsp salt
1 tbsp baking powder
2 tsp dried dill
1 cup mature cheddar, finely grated
300ml beer/lager

glaze
1 egg & 2 tsp water, beaten

Heat oven to 375f/190c/gas mark 5. Sift the flour into a large bowl and then add the sugar, salt, baking powder, dill, and cheddar. Gradually pour in the beer and mix until just combined, do not over mix. The mixture will be quite thick and stretchy.

Divide the mixture into a 12 hole muffin tray and brush with the glaze(optional) and bake for 30-35 minutes until golden. The outside should be crispy and a skewer should come out clean.

Leave to cool in the pan for a few minutes before moving them onto a wire rack.

Best served warm.

You can also divide the mixture into a large, 6 muffin tin or a loaf tin and bake for 45 minutes.


















Lysy used a bottle of Budweiser in her rolls, but I just bought a can of Tyskie Premium Lager, which is a fairly cheap Polish lager. I knew I had made a good purchase when I was complimented on my choice by the Czech girl on the till, who said it was great to see a girl drinking proper beer. When I told her that I was making bread with it she was very interested and after a bit of conversation, she told me she was working until 7 o'clock, just in case I had finished baking it by then!