Meier & Frank's Georgian Room Beer Rolls
Posted by LladyRusty at anonymous - May 9, 2001
Source: Contributed by Manager Don Olson - Recipe by Doreene Caldwell - oregonlive.com
1 (12 ounce) bottle hefeweizen beer
1 1/2 tablespoons vegetable oil
5 tablespoons granulated sugar
3 1/4 to 3 1/2 cups self-rising flour
Preheat oven to 450 degrees F. Grease a 9-square baking pan.
In a large mixing bowl, stir together the beer, oil and sugar. Add 3 1/4 cups flour and stir until just combined. If the mixture is too wet, add an additional 1/4 cup flour and just barely mix in.
Turn the dough out onto a well-floured board and knead 4 or 5 times.
Pat or roll the dough into a rectangle about 8 x 10 x 1/4-inch.
Cut rolls with a 3-inch biscuit cutter and arrange the rolls in the greased pan. Re-roll and re-cut dough scraps as necessary.
Bake 20 to 25 minutes, or until golden brown. Remove from oven and brush with melted butter. Turn out onto a wire rack to cool slightly. Serve warm.