Dark beer rolls

Ingredients for 1 servings:

• 500 g Flour Type 550
• 15 g yeast
• 330 ml dark beer
• 8 g salt
• 5 g baking malt
• 25 g butter
• 125 ml dark beer
• 70 g rye flour
• 1 pinch of salt
• some rye flour for dusting

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 40 minutes

for 8 – 10 rolls

For the dough, put all the ingredients in a bowl and knead for about 10 minutes until you have a soft but not sticky dough. Cover the dough and let it rise in a warm place until it has doubled in size. Then turn the dough out onto a floured work surface and knead well again. Divide the dough into 8 to 10 pieces, shape into round rolls, place on a baking sheet lined with baking paper, and cover and let rise for another 40 minutes. For the glaze, whisk together the rye flour, salt, and beer until lump-free and spread over the surface of the rolls. Then dust the rolls with a little rye flour. Bake the rolls in the preheated oven on the middle rack at 200°C for about 25 minutes. Remove the rolls from the oven. To test whether the rolls are baked through, tap the bottom with your knuckle. If it sounds hollow, the rolls are done. If not, bake them for another 10 minutes at 180°C on the bottom rack.