Beer Bread Rolls

• 500g Seed & Grain White Bread Flour (Allinson)
• 7g Easy Bake Yeast (Allinson)
• 300ml Pale ale or Stout (e.g., Guinness)
• 15ml Sunflower Oil
• 1tbsp Black Treacle (Silver Spoon) - I didn't use it
• 1tsp Salt

The Treacle can be skipped (will taste different, of course).

1. Mix the flour and salt in a large bowl. Stir in the sunflower oil followed by the yeast.
2. Make a well in the centre of the flour mixture, add the beer and treacle and mix together until a soft dough starts to form (add a little extra water if needed – you want a soft but not too sticky dough).
3. Turn the dough onto a very lightly floured surface and knead until smooth and elastic.
4. Divide the dough into 8 equal pieces and shape into round rolls. Place on a lightly oiled baking tray
5. Cover loosely with oiled cling film and leave to rise in a warm place until doubled in size then remove the cling film
6. Pre-heat your oven to 220°C, 200°C Fan/Gas Mark 7. Place the rolls in the centre of the pre-heated oven and bake for 10 minutes.
7. Reduce the oven temperature to 200°C/fan 180°C/gas mark 6 and bake for a further 10 minutes until the rolls have risen, are golden brown and sound hollow when tapped underneath.

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