This is a recipe from Dan Lepard again. I love his recipes which are always unique, delicious and easy to make.
Dan has suggested shaping the doughs into knots in the recipe, but I’ve made them into rolls. I roughly followed the below bread site to shape the rolls. It’s in Japanese but has many photos to follow easily.
I’ve made half of the recipe which gave 6 bread rolls (80g each). They were baked at 180C for 18 minutes.
I especially like the unique and strong flavor of the stout in the rolls. The bread is also sweet because of the alcohol and honey. It’s soft and has some bites of the oats as well… I will make this again, and would like to submit this post to Susan’s YeastSpotting. Happy baking!