Beer – rolls

Ingredients for 4 servings:

• 400 ml beer (pilsner)
• 20 g yeast
• 250 g flour (wheat flour, type 550)
• 50 g clarified butter
• Flour , for editing
• 1 egg(s), including the yolk
• 1 tbsp milk

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

Boil down the beer to about 200ml and then let it cool. Stir the yeast and a tablespoon of flour into the lukewarm beer, cover, and let stand for 10 minutes. Meanwhile, heat the clarified butter. Combine the lukewarm beer, clarified butter, and remaining flour in a bowl and knead into a dough. Cover the dough and let it rise until it has roughly doubled in size. Then knead the dough vigorously into a log and form 12 small rolls. Place the rolls on a baking tray, cover again, and let stand for 15 minutes. Meanwhile, preheat the oven to 200°C. Whisk together the egg yolk and milk and brush onto the rolls. Then bake the rolls at 200°C for 20-25 minutes.