Beer Buns
Description
The recipe won't take much time. These buns are very popular in Germany, especially during Oktoberfest, when liters of beer are consumed and tons of various snacks are eaten. The dough for these buns can be made in a bread machine or by hand. Thanks to the beer in the dough, the baked goods turn out aromatic. You can use light or dark beer. Serve cooled or slightly warm.
Instructions
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Step 1
1. Pour the beer into the bread machine pan, add sugar, butter, and salt, then add the flour on top. Make a depression in the flour and place the yeast into it. Turn on the bread machine in the "Basic Dough" mode. When kneading by hand, first dissolve the yeast in the beer for 2–3 minutes, melt the butter, then add sugar, salt, and flour. Knead all ingredients for 15–20 minutes, then set aside for 30–45 minutes to let the dough rise.
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Step 2
2. As soon as the dough is ready, place it on a flat, floured surface and cut it in half, then cut each half into 8 pieces, resulting in a total of 16 pieces.
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Step 3
3. With your hands, shape each piece of dough into rough buns, place them on a baking sheet lined with parchment paper, and set aside for 35-40 minutes.
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Step 4
4. Pour water into a saucepan, add baking soda.
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Step 5
5. Place the pot over medium heat and bring to a boil. Put the buns into the water, two at a time, and cook on both sides for 45 seconds, turning them every 10 seconds.
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Step 6
6. Remove the buns from the soda water, draining off excess liquid.
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Step 7
7. Place the resulting buns back on the baking sheet. Using a brush, apply egg yolk onto the buns.
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Step 8
8. Make crosswise cuts with a knife on each roll.
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Step 9
9. Place the baking sheet with the buns into the preheated oven at 220 degrees and bake for 15 minutes. Let the buns cool and serve.