Saturday, August 18, 2012

Herbed Beer Breadsticks/Rolls

To download a copy of this recipe for Herbed Beer Breadsticks/Rolls, click HERE.
[Please note: If you’ve experienced problems in the past trying to download recipes from Kissing the Cook, you’ll be pleased to know I’ve changed to a different cloud site that should work a lot better. Give it a try!]

In the photo accompanying last week’s recipe post, the Steamed Carrot Noodles with Bolognese was shown served with a very tasty herbed, beer batter breadstick. As promised, this week I’m glad to share the wonderfully simple recipe for making the breadsticks or, if you prefer, dinner rolls. (As you’ll see in the recipe below, the difference between making a breadstick and making a roll is just one simple step that takes but a few seconds.) Aside from being easy and delicious, beer breads have the added advantage of being a lot faster to make than yeast breads since there’s no rising or proofing required.

Here’s another nice thing about these breadsticks: varying the herbs and the beer can customize the breadsticks to the dish with which you’re serving them. I made them using  sage and rosemary, but substitute any other herbs that suit your needs. (For pairing herbs with food and with each other, a site I’ve found useful can be found at

For the beer, select one that, if you were drinking it, would go well with the dish you’re serving. Many beer manufacturers have web sites that help pairing a beer with your food. (For example, information for the Sam Adams line I often turn to for its quality and the wide range of flavors available can be found at

This recipe makes 12 breadsticks or dinner rolls.

Preheat oven to 425 degrees.

Sift together 4 cups of all-purpose flour (not bread flour which, in this case, would make the bread too heavy); 2 Tbsp baking powder; ½ Tbsp kosher salt; and ¼ cup sugar.

Add ¼ cup of chopped fresh sage.

Using a fork, cut in ¼ cup of cold butter substitute.

Add 12 ounces of room temperature beer and mix until a dough forms. (Be careful opening the beer. At room temperature, it can sometimes froth up when first opened. We don’t need to discuss how I found this out.)

Line a baking sheet with parchment or a silicon sheet.

Turn the dough onto a floured surface and divide in half. While working with the first half, cover and refrigerate the second half.

Divide the half-dough into six equal parts. On a floured surface, roll each part into snakes about 10” long.

For breadsticks, you’ll use the snakes “as is.” If you prefer making rolls, first tie the snake into a loose overhand knot…

…then tuck in the ends.

Place the snakes or rolls on the baking sheet and brush the tops with olive oil.

Sprinkle with chopped rosemary. (You’ll need about ¼ cup to do all 12 breadsticks/rolls.)

Bake till lightly browned, about 16 minutes, turning the baking sheet half-way. (Don’t bake until dark brown bread as you would with some other breads or it will be overdone.)

Repeat the cutting and baking steps with the second half of the dough. Serve warm.

To download a copy of this recipe for Herbed Beer Breadsticks/Rolls, click HERE.

Fresh bread doesn’t get much easier than that! You can experiment with different herb combinations, as well as with different beers. Have fun with it!

Hope you enjoy making this delicious – and very useful – bread with your meals. Please come back and visit again next week for another recipe! Till then, stay well, keep it about the food, and always remember to kiss the cook. ;-)

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