Bake this Beer Bread Rolls recipe the next time you have the chance. It won’t lead you astray.
Recipe Box: A Sandwich Recipe in the Making
Beer Bread Rolls
8 slices bacon
2 packages dry yeast
1?4 cup dry onion soup mix
3 3?4 cups sifted all-purpose flour, divided
1 can (12 ounces) beer
1?4 cup milk
1 tablespoon sugar
2 tablespoons yellow cornmeal
Fry bacon; crumble and set aside. Discard all but 2 tablespoons drippings.
In mixer bowl, combine yeast, onion soup mix and 13?4 cups flour.
In saucepan, heat together beer, milk, sugar and reserved bacon drippings just until warm (mixture will appear curdled); add to dry ingredients in mixer bowl. Beat at low speed with electric mixer for 30 seconds. Beat at high speed for 3 minutes. Stir in crumbled bacon and remaining flour to make moderately stiff dough. Knead until smooth and elastic.
Place in greased bowl, turning once to grease surface of dough. Cover and let rise in warm place until almost doubled in bulk, 40 to 50 minutes. Punch down. Shape into 16 rolls and divide evenly between 2 round 9-inch baking pans.
Brush tops with melted butter. Sprinkle with cornmeal. Cover lightly and let rise in warm place until almost doubled in size, about 25 minutes. Bake at 375°F for about 20 minutes. Yields 16 rolls.