Baking with beer: filled beer bread buns

This is the first time I’ve started writing an article right after I’ve finished cooking and photographing a dish. But these bread buns are so good,  so soft and fluffy, that I just couldn’t resist.


I had eaten them before I few times, when my aunt or my mother made them, but this was the first time I’ve actually tried making them myself and – please excuse my lack of modesty – they taste even better!


I think I ate 4 or 5 of them straight from the oven, while they were still pretty hot and burned my fingers. But I couldn’t help myself. The smell of smokes sausage, cheese, olives and toasted sesame just made me crazy!



As I’ve said,this wasn’t the first time I ate these beer bread buns, but it’s the first time I had the chance to taste one while still warm from the oven, and I’m telling you that they are far more tasty like that, because they are incredibly light are soft. So the trick to keeping them like that is to cover them with a cotton towel right after you take them out of the even, and keep them like that until you serve them. And if they’re completely cooled, you should try reheating them for a few seconds in the microwave, it works wonders.


The nice thing about the filling is that it can be anything you like. For example I chose smokes sausages, scamorza (an italian cow milk cheese similar with mozzarella and the one I had was also smoked), goat cheese and black olives. You could also fill them with spinach, bacon or any other kind of melting cheese you like. I also brushed mine with an egg, because I like the glossy look they get, but it isn’t necessary. The toasted sesame seeds though gave the buns a great flavor and I recommend you try it, or you could also try to top them with poppy seeds. Whatever you like best.


And if this were a trial, well this is where I rest my case. Si if you do try them, please let me know what the verdict is.


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Baking with beer: filled beer bread buns

By raluca007 Published: November 16, 2012

  • Yield: 3 dozens
  • Prep: 40 mins
  • Cook: 40 mins
  • Ready In: 1 hr 20 mins

This is the first time I've started writing an article right after I've finished cooking and photographing a dish. But these bread …



  1. Combine the yeast with the milk and sugar, stir well, then let them sit for 5 minutes. Meanwhile, mix the flour with the salt.
  2. If you use a standing mixer, choose the dough hook. Put the flour in the bowl, and then, on a medium speed, add the milk mixture, the oil, the beer, and when all is incorporated, switch to a minimum speed and let the mixer work for at least 5 minutes, to mix all the ingredients in a dough.
  3. Cover the bowl with cling film and let it rise until it doubles in volume. You can place it in the oven turned off but with the light on for about one hour.
  4. While the dough is rising, cut the sausage, the olives and grate the cheese, or prepare any other filling that you like.
  5. Once the dough has risen, preheat your oven to 180 C/360 F. Take a small amount of dough (about 40 g), roll it with your hands into a ball, then stretch it like you would do with a pizza dough.
  6. Place the filling in the middle (sausage, olives, cheese or whatever you like) and then fold the edges and place the bread bun on parchment paper with the tucked side on the bottom.
  7. Optional, you can brush them with a beaten egg and sprinkle some toasted sesame seeds.
  8. Let them cook in the preheated oven for about 20-25 minutes. When done, remove from the oven and on to a cooling rack, and cover with a clean cotton towel. They are best served while still warm.

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    1 comment

    1. Li @ Words and Cake November 26, 2012 at 10:37 pm Reply

      I love bread made with beer. Filling them with sausages is a genius idea :)

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