Yes. MORE SPENT GRAIN!!!
Also – HEY I’M BACK. Sorry. I love you!
I am dabbing my big toe into the baking realm. And by that I mean bread. I’ve done cookies and what not. But not breads. There was something about making my own dough that just intimidated me. I think it’s the rising dough that freaks me out. A ball of mush that doubles in size just by sitting there? It’s like a monster!
So as I already told you about, I tried my hand at beer. My first one came out delicious. Second, not so much. But hey, I’m learning. A plus from any batch of brew is the spent grain.
And with that you can make all sorts of things. This time is spent grain PRETZEL ROLLS. The recipe comes from the company that makes the beer kit I use (here).
I was a little iffy about making it since I haven’t done bread OR pretzels. So might as well just do it one big swoop, right? Right.
- 1 cup warm water
- 1 packet dry active yeast
- 2 1/2 cups flour
- 1/2 cup of Spent Grain Flour
- 1 tablespoon sugar
- 2 teaspoon kosher salt, plus more for sprinkling
- 5 cups water
- 1 cup beer
- 1/4 cup baking soda
1. In a stand mixer add the warm water and sprinkle yeast on top. Let stand five minutes until small bubbles appear.
2. Combine flours, sugar, and salt.
3. Using the dough hook attachment dump in flour mixture and mix on low until the dough comes together. Increase speed to medium and mix until dough is elastic and smooth (about 6 more minutes).
4. Remove dough from mixer, form into a ball and place in oiled mixing bowl, turning once to coat. Let rise 30 minutes covered in a damp dish towel.
5. Turn dough out onto a floured surface and knead for 1 minute. Divide dough into 8 balls. Place on an oiled baking sheet or cupcake tin, score top of each roll, cover with a damp dish towel and let rise a second time (about 20 minutes).
6. Preheat oven to 425 degrees F. Bring water and beer to a boil in a large pot on the stove top. We recommend using at least a two gallon pot as the water tends to boil over with the addition of the baking soda.
7. When rolls have risen, add the baking soda to the boil (it will foam up a bit). Using a slotted spoon boil rolls for 2 minutes per side.
8. Transfer to baking sheet with rolls scored side up. Sprinkle with salt and bake 12 minutes. Enjoy.
And here’s the final outcome:
I am no longer afraid of dough and breads and baking and OMG were they DELICIOUS.
I loved making these. Simple. Easy. Different. Yummy. Easy.
Now I need to try making beer again after my failed chocolate donut stout. That was a sad, dark time. I must remedy that.
Make beer and beer pretzel rolls NOW!