Salted Hefeweizen Brioche Rolls

Napa SmithWheat is a perfect baking beer. It has crisp, clean flavors, sweetness and bold tones that hold up to the oven. A smooth wheat beer with citrus and peach notes.

I enjoyed this beer, the baking, the drinking, the flavors. It was an easy beer to enjoy and gave me a sense of the brewery. Relaxed, comfortable and welcoming. I’ve lived in California most of my life, and traveled all over the world and I have a firm believe that Napa is a place that needs to be experienced, a beautiful escape from the rest of reality. Winding along the back roads of  Napa county, meeting locals, sampling the local food, drinks, produce…You’ll feel like you are living in a distant land far away from the life you know. In Napa, people love to eat, drink and cook with only local ingredients. It’s charming, as if Napa could exist all on it’s own. A little bubble, a snow globe of a world, swirling around itself filled with fresh-baked bread, handmade pies and locally sourced beer.

 Salted Hefeweizen Brioche Rolls

1/2 cup room temperature Hefeweizen Beer (Napa Smith Wheat Preferred)

1 envelope of dry active yeast (1/4 oz)

2 2/3 cups all-purpose flour

2 tablespoons sugar

1 teaspoons sea salt,

3 large eggs

1 1/2 sticks unsalted butter, softened

Topping:

1 tbs melted butter

1 tbs sea salt

  1. Add the beer to a microwave safe container heat in the microwave for 10 seconds, test the temperature (you want it between 105 and 110) and repeat until the desired temperature is reached. Put the beer in the bowl of a stand mixer.
  2. Sprinkle the yeast on top and allow it to get foamy, about 5 minutes.
  3. Add the flour, salt and sugar and mix on low with the dough hook attachment until shaggy, flaky lumps form (about 1 1/2 minutes).
  4. Add the eggs, one at a time, mixing until combined.
  5. Add the softened butter (softened is important), beat until the dough gathers around the hook and is smooth and shiny.
  6. Coat the inside of a bowl with olive oil and place the dough ball in inside.
  7. Wrap with plastic wrap leave in a warm place until it’s double in size, about 1 1/2 hours.
  8. Grab the dough at the sides until it has deflated.
  9. Allow to rise a second time at room temperature, until it has doubled in size, deflating every 15 minutes by grabbing the sides, about 45 minutes.
  10. Remove from the bowl and place on a floured surface, shape into a long log, about 4 inches wide and 1 foot long.
  11. Using a sharp knife, cut in 3 equal sized pieces.
  12. Then cut each of those pieces in half (you will now have 6 pieces.)
  13. Now cut each of those pieces in half and you will have 12 equal sized pieces.
  14. Each of these pieces will be a roll, but you have to make some more cuts first.
  15. Cut each slice into 3 equal sized pieces, rolling each into a ball and placing all three into the same well of a greased muffin tin. Repeat for each slice.
  16. Cover with plastic wrap, place in the fridge and allow to double in size, about 1 1/2 hours.
  17. Brush the top with melted butter and sprinkle generously with sea salt. This is when you break out the fanciest salt you have. Or buy some just for the occasion.
  18. Preheat the oven to 400. Bake for 16-18 minutes or until golden brown.
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10 Responses to Salted Hefeweizen Brioche Rolls

  1. Cathy @ Savory Notes November 9, 2011 at 11:36 pm #

    I love baking/cooking with beer, this sounds like a great recipe! Thanks for sharing :)

    • The Beeroness November 10, 2011 at 5:02 pm #

      Thank you, Cathy. It’s two of my great loves: homemade bread & craft beer! Now if we could just find a way to work in a bag of money & Robert Plant….

  2. Kelly November 11, 2011 at 8:37 pm #

    What a great idea for a blog and these rolls look amazing! So glad to be a new follower! xoxo

  3. Podima November 14, 2011 at 4:03 pm #

    Great recipe, I’m looking forward to making it for a get-together this weekend! :) I do have a couple of questions, though…

    First, how many biscuits does this recipe make? Does it fill an entire muffin tin (12, if I recall correctly)? If so, I may have to double it – do you have any experience with that?

    Second, is there any stage in this process where you can put the dough aside, like overnight, and then bake at the last minute so that it’s fresh and hot out of the oven? Step 16 looks like a likely candidate, but again, wanted to check and see if you had any thoughts there.

    Thanks again for sharing this recipe and all your others, I’m looking forward to seeing what else you come up with!

    • The Beeroness November 14, 2011 at 11:55 pm #

      They make 12. I’ve never doubled them or made them the night before, but I think you might be right. Make sure you’re fridge is below 40 degrees(F) or they will continue to rise. Take them out an hour or so prior to baking and then allow them to come to room temp before putting them in the oven.
      Have fun :)

  4. TheMessyBaker November 24, 2011 at 10:35 pm #

    I made these for Thanksgiving and they were awesome! The only problem was the salt in the ingredient list. It wasn’t in the instructions and I didn’t realize until it was too late that I had missed it. I’m assuming that the salt is supposed to be added with the sugar and flour. I ended up adding the salt after they had risen right before I cut the dough into pieces. I will definately make these again.
    Also, I did refridgerate overnight and they were fine.

    • The Beeroness November 25, 2011 at 5:03 pm #

      Thank you so much for the feedback! I just updated to add the salt in the instructions. Thanks!

  5. Jennifer July 31, 2012 at 8:25 am #

    I was curious about the triple rise that is called for. I’m use to double rises, an initial then one after the dough is shaped. I was wondering if there was a reason behind the second rise in this recipe?

    • Jackie July 31, 2012 at 8:56 am #

      That’s just how I’ve always made brioche. Maybe I’ll try just two rises next time.

Trackbacks/Pingbacks

  1. Saussicon en bier brioche (aka pork sausage in beer brioche) « Bite Me - April 3, 2012

    […] Talk about perfection. This recipe, if followed to the letter, will deliver unto you the most heavenly light uber-buttery brioche. And, if like me, you think to yourself, amazing though it is, a plain brioche can’t be enough surely? It can always be more delicious. Fabulous can be improved upon… then listen up. Add pork sausage and beer. Evidently everything is tastier with the aforementioned additions. This recipe is adapted from Maggie Beer’s sausage en brioche recipe (the brioche part she nicked from Damien Pignolet) and I messed about with it because I wanted to include beer in both the dough and the poaching. Why? Because I like it! So the beer-yeast method is adapted from The Beeroness’s recipe for Salted Brioche Rolls. […]

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