These cheddar & dill beer bread rolls have been on my list of things to make for a while and I'm sad that it took me so long to make them! Because they are really really good. When they first come out of the oven, they have a really strong beer taste, but once they cool it mellows out. These are great for a snack or with a meal and are really easy to make. If I had beer in my fridge all the time then I know I'd make these more often.
If this sounds good, you might also like:
Old Fashioned Buttermilk Biscuits
Maple Cornmeal Drop Biscuits
Jalapeno Cheddar Cornbread
Cheddar & Dill Beer Bread Rolls
Adapted from Tinned Tomatoes
I used two 6 cup muffin tins this time but next time I might try these as drop style biscuits/rolls.
3 cups whole wheat flour (390 g)
1 tbsp soft brown sugar
1 tsp salt
1 tbsp baking powder
2 tsp dried dill
1 cup mature cheddar, finely grated
325 ml beer/lager
Heat oven to 375F. Sift the flour into a large bowl and then add the sugar, salt, baking powder, dill, and cheddar. Gradually pour in the beer and mix until just combined, do not over mix. The mixture will be quite thick and stretchy. (Ashley note: At this point it was pretty hard to mix but I was able to get it together.)
Divide the mixture into a 12 hole muffin tray and bake for 30-35 minutes until golden. The outside should be crispy and a toothpick should come out clean.
Leave to cool in the pan for a few minutes before moving them onto a wire rack.
You can also divide the mixture into a large, 6 muffin tin or a loaf tin and bake for 45 minutes.