Beer Rolls Food

BEER ROLLS

Steps:

• Preheat oven to 425°F.
• In large bowl, combine all ingredients.
• Spoon into muffin pan that has been sprayed with nonstick cooking spray.
• Bake for 15-18 minutes, or until golden.

WHEAT BEER ROLLS

Steps:

• Preheat oven to 450 degrees F.
• Butter or grease a baking sheet.
• In a large mixing bowl, add 3 1/4 cups of the flour and sugar.
• Mix in beer and oil, and stir until just combined (If still too wet, then add additional 1/4 cup flour) and lightly mix until can manage with hands.
• Place dough onto floured board and knead about 5 times (don't over-knead).
• Pat dough into a 1/4-inch rectangle.
• Cut rolls into 3-inch diameter circles (I used an inverted pilsner beer glass which works great) and arrange onto greased pan.
• Place onto middle rack in oven and bake 15-18 minutes or until golden brown.
• Remove from oven and brush with melted butter.
• Place onto wire rack to cool slightly.
• Serve warm with butter, honey, or whatever topping you prefer.

BEER ROCKS / BIEROCKS

Steps:

• Fry beef, cabbage and onions. Add seasonings.
• Let filling cool.
• Roll out each bread roll, into approx 7 inch round.
• Place filling in middle and seal well.
• Place on baking sheet, sprayed with veggie cooking spray.
• Bake at 350 for approx 30 minutes, until browned.

BEET LEAF ROLL-UPS

Steps:

• Place your clean beet leaves in a 200 degree oven or hot sun to wilt them.
• (if usiong the oven, don't forget them in there).
• Cook your rice in the 2 cups of water with the 1tsp salt.
• Fry the diced onion in the butter until soft, then add the dill.
• Add the onion/butter/dill mixture to the cooked rice.
• Add salt and pepper to taste, and mix well.
• Place 1 tablespoon of the filling onto a beet leaf, and roll up.
• Making sure your filling won't fall out.
• Place in layers into a casserole dish.
• Mix together the sauce ingredients until well blended.
• And pour over the beet leaf roll-ups.
• Bake at 300 for 1/2 to 3/4 hour.
• until the sauce is just bubbling at the edges.
• Enjoy!