Herb butter – beer rolls

Ingredients for 10 servings:

• 250 g wheat flour (type 405)
• 250 g rye flour (type 1370)
• 1 packet of dry yeast
• ⅛ liter beer, light
• ⅛ liter water, warm
• ½ tsp salt
• 150 g herb butter

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

a hearty snack or for the party

Mix the flour and dry yeast in a bowl, then add the room-temperature beer, lukewarm water, and salt. Mix everything together to form a smooth dough, cover, and let rise in a warm place for about 30 minutes. It should double in size. Melt the herb butter over low heat. Roll out the well-risen yeast dough into a rectangle on a floured surface, brush with about 100g of melted herb butter, and roll up long-side down. Cut the roll into about 10-12 slices. Press each slice crosswise once with the handle of a wooden spoon (similar to sweet Franzbrötchen). Place the dough pieces on a baking sheet lined with baking paper and let rise for another 15 minutes. Preheat the oven to 200°C and bake the rolls on the second rack from the bottom for about 20-30 minutes. Remove from the oven and spread the remaining herb butter on the still-hot rolls. It goes particularly well with finely smoked ham (Black Forest), radishes and a nice cold beer!