Honey Beer Bread Rolls

1. Wash Up!

2. Spray a 9” x 13” pan and a large bowl with cooking spray.

3. Make the Starter: In a small sauce pot, add flour, milk, beer and whisk. Over medium heat and cook for 2-3 minutes, stirring constantly.

3. Make the Dough: Warm up milk slightly and set aside. In a stand mixer bowl, using a dough hook, combine flour, yeast and salt. Mix to combine. Add warm milk, honey, beer, starter and egg to the bowl. Mix on low and knead for 5 minutes. Add softened butter to the dough and knead for 10-12 minutes. Start on medium low and increase to medium speed. The dough should be smooth and elastic. Shape the dough into a ball and place in a greased bowl. Cover the bowl with plastic wrap and let it rise for 40-60 minutes, until it has doubled in size. Uncover the bowl and punch down the dough. Turn dough out onto a smooth surface, lightly floured. Divide dough into 12 equal pieces. Roll each piece of dough into a ball and place in your prepared pan seam side down. You should have 3 rolls across and 4 rolls down. Cover the pan with plastic wrap and let the rolls rise again for 30 to 40 minutes.

4. Bake Rolls: Preheat oven to 350° F. Brush the tops lightly with milk and bake for 20 minutes until golden brown, rotating the pan halfway through.

5. Make Honey Butter: While the rolls are baking, with a hand mixer whip butter until fluffy. Add honey and salt and continue to beat until completely mixed through.

To Serve: Serve warm with additional honey butter to pass at the table.

Pro Tip: Pull the butter out of the refrigerator when you start your dough. It will be the perfectly temperature to whip up the honey butter with when you are ready.

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