Beer Rolls
Nutritional values
(Percentage of daily recommendation)
| Calorie | 700 cal. | (33 %) | ||
| Protein | 23.01 g | (23 %) | ||
| Fat | 10.27 g | (9 %) | ||
| Carbohydrates | 127.52 g | (85 %) | ||
| Sugar added | 1.05 g | (4 %) | ||
| Roughage | 6.47 g | (22 %) |
| Vitamin A | 1.14 mg | (143 %) | ||
| Vitamin D | 0.16 μg | (1 %) | ||
| Vitamin E | 0.12 mg | (1 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.36 mg | (33 %) | ||
| Niacin | 4.41 mg | (37 %) | ||
| Vitamin B₆ | 0.06 mg | (4 %) | ||
| Folate | 27.78 μg | (9 %) | ||
| Pantothenic acid | 0.16 mg | (3 %) | ||
| Vitamin B₁₂ | 0.01 μg | (0 %) | ||
| Vitamin C | 0.66 mg | (1 %) | ||
| Potassium | 445.65 mg | (11 %) | ||
| Calcium | 133.78 mg | (13 %) | ||
| Magnesium | 12.76 mg | (4 %) | ||
| Iron | 7.31 mg | (49 %) | ||
| Zinc | 0.27 mg | (3 %) | ||
| Saturated fatty acids | 2.54 g | |||
| Cholesterol | 6.08 mg |
Preparation steps
Mix the two types of flour into a bowl, make a well in the center and crumble the yeast into it. Add sugar and about 4 tablespoons lukewarm water into the well, and mix until the yeast dissolves. Cover and leave for about 15 minutes in a warm place. Add the salt, lard and lukewarm beer to the flour, and knead well on a floured surface for about 10 minutes. Place the dough back into the bowl, cover with a tea towel and let it rise for 30 minutes in a warm place.
Line a baking tray with parchment paper.
Knead the dough again and divide into four equal portions. Shape each portion into rods. Place the dough rods into the baking tray and let rise covered for about 30 minutes. Brush the dough rods with beer, make several deep cuts of about 5 mm deep on the dough rods with a sharp knife and sprinkle with caraway seeds.
Bake in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) for about 30 minutes until golden brown.
