Yes, beer rolls are great with beer but there’s more to it than that. They’re actually made with beer. A dark beer like a Stout or Bock is the beer of choice but there’s a catch. You have to pour the beer into a bowl and let it rest at room-temperature for 4 hours so it gets warm and flat. That’s not the way most of us like our beer, but the yeast in your dough will love it. You’ll be using the dough setting on your bread machine and then shaping the dough into rolls and finishing them on a baking sheet in the oven. These rolls are great with robust meals like beef or pork roasts or turkey and chicken. They’re also very good with beer. The key is to use a malty beer as opposed to a beer like an ale that’s high in hops. There’s also an accent of cinnamon and nutmeg that gives this recipe a nice flavor-note and the honey and the butter give it a smooth sweetness.
Allow beer to reach room temperature and go flat for about 4 hours.
Add the ingredients to the bread pan in the order indicated in the ingredients section and select the dough setting and start.
Preheat the oven to 350° F./175° C.
When the dough setting is complete, shape the dough into rolls to the size you want and let rise for 45 minutes to an hour on an oiled baking sheet.
Bake for 30 minutes or until golden brown and serve.