Garlic and Herb Beer Bread Rolls are light and delicious. They’re perfect as a side to any meal, but go especially well with turkey and stuffing!
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It’s no secret that Thanksgiving is one of my favorite days of the year. This year we’re hosting about 15 people for dinner and a few more for dessert, so it’s crunch time over here.
If you happened to catch my post for Chocolate Bourbon Pecan Bars, you already know that I am a bit of a control freak when it comes to our Thanksgiving dinner.
And although I have quite the cooking and baking list ahead of me in the coming days, I can prep a lot of it ahead of time. Which definitely reduces the stress level just a bit.
I am one of those people that keeps track of what I make for Thanksgiving dinner every year, and even have a schedule planned for each day starting the Monday before the big day.
There are the obvious recipes that show up every year like mashed potatoes, stuffing (yes, we call it stuffing even though we cook it outside of the bird), and sweet potato casserole, but I also love adding in new recipes like sweet corn casserole, glazed carrots, and different types of dinner rolls.
Because what’s Thanksgiving dinner without rolls slathered in butter to sop up all the delicious gravy?
I know homemade bread and rolls might be a bit intimidating to some of you, but I promise you’ll have success with any of these recipes. All you need is a little patience and Fleischmann’s® Yeast. It provides the best rise, and your rolls and bread will be pillowy soft and light.
You may not think of homemade rolls as something you can make in advance, but you totally can! Simply get your dough made according to recipe directions. Cover the dough loosely and refrigerate. Come back to it within 24 hours, remove it from the fridge and resume rising.
These Garlic and Herb Bread Rolls are loaded with flavor thanks to the beer, Italian seasoning, and garlic powder. An egg wash gives them a gorgeous, glistening appearance that makes them worthy of any Thanksgiving feast.
Even if you don’t like beer as a beverage (*raises hand*), I ask that you try baking with it at least once. The flavor beer can impart to your baked goods is pretty magnificent.
Because the dough gets hot enough, all the actual alcohol content bakes out, but it leaves you with fantastic, deep flavors that you just can’t get without it.
After making these Garlic and Herb Beer Bread Rolls, we’ve been noshing on leftover rolls as lunchtime sliders – perfect with ham, turkey, and cheese. So make a double batch. You’ll want more of these babies for leftover sandwiches, piled high with turkey, stuffing, and a little bit of cranberry sauce.
We can’t be the only ones that think “leftover sandwiches” are sometimes even better than the actual meal, right? Football on the television, a toasty fire, and a few of these on a plate. Sounds like pure bliss to me.
Garlic and Herb Beer Bread Rolls
- 1 cup water
- 1 cup beer
- 1/4 cup whipping cream
- 2 envelopes Fleischmann’s® Active Dry Yeast
- 2 teaspoons sugar
- 6 to 7 cups bread flour
- 2 teaspoons salt
- 2 teaspoons Italian seasoning
- 3/4 teaspoon garlic powder
- 3 tablespoons honey
- 2 eggs, divided
- 1 teaspoon water
- Heat water, beer and cream until warm (100º to 110ºF). Add yeast and sugar. Let mixture stand 5 minutes until frothy.
- Combine 6 cups of flour, salt, Italian seasoning, garlic powder, honey, 1 egg and yeast mixture in a large mixer bowl. Beat 2 minutes on medium speed. Stir in enough flour to form a soft dough.
- Knead dough on a lightly floured surface for about 6 to 8 minutes, until dough is smooth and elastic. Transfer dough to greased bowl, turning once to cover. Allow dough to rise until double in size, about one hour.
- Punch dough down. Remove dough from bowl and roll into ball.
- Divide dough in half and then cut each half into ten portions. Roll each piece into round rolls. Cut a small horizontal slit on top of rolls. Place on 2 greased baking sheets. Cover with plastic wrap. Allow to rise until double in size, about 30 to 40 minutes.
- Whisk remaining egg with 1 teaspoon of water. Brush rolls with egg wash. Bake in a preheated 375ºF oven, for 20 to 25 minutes or until golden brown. Remove from pan and transfer to wire rack to cool.
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