Witch’s Hair Butter Rolls

Beer Details

• Beer Style: Pumpkin Ale
• 8.8
• 0
• Brewery: Twisted Manzanita

New Year, New Recipes

A new year is upon us. It is time for all our energy to be put into new years resolutions only to be more stressed than ever (the key is to make small goals). 2015 is the year of beer bread. As the first recipe of year, we must go back to our roots. We must return to beer bread. However, rather than a loaf of high density and high hops, lets go with a light and fluffy butter roll.

I rarely ever make it out to Santee except for on a Phil’s BBQ trek after the main location was overloaded with hungry Charger fans. But on the outskirts of San Diego county is Twisted Manzanita Ales. The beer used in this recipe is Witch’s Hair Pumpkin Ale, which will end our reign of pumpkin beers for the year. This beer is spicy. The spiciest I have tasted in quite some time. Claiming to be recapture the essence of pumpkin pie, this ale gets really close, assuming you like a sugarless pie.

Nothing says bread like butter and pumpkin so lets make some pumpkin butter rolls

Conclusion

These rolls would have made an excellent addition to Christmas dinner. Savory with a hairline hint of spice. They are very soft and melt in your mouth. Eat with your favorite animal protein and a hearty side of greens.

If you decide to make this recipe, let me know how it turns out!

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Witch’s Hair Butter Rolls ingredients

• 4 ounces warm whole milk (100° Fahrenheit)
• 4 ounces of Twisted Manzanita Witch’s Hair
• 2 ¼ ounces sugar (about 1/3 cup)
• 1 tablespoon plus 1 teaspoon active dry yeast
• 15 ounces all purpose flour, plus extra for kneading
• 2 egg yolks
• 2 ½ teaspoons kosher salt
• 2 ½ ounces unsalted butter, at room temperature

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Witch’s Hair Butter Rolls directions

• Butter a cupcake pan and line with cupcake holders. Set aside. Warm up beer (until about 100° fahrenheit) and mix in active dry yeast. Let sit for 10 minutes or until completely dissolved. Add water in bowl with flour, milk, salt, egg yolks in a standing mixer and mix on low for about a minute. Add dough hooks to standing mixer and knead for 10 minutes.
• Add 2 ounces of the butter and mix on low speed. Increase the speed to medium and mix until the dough pulls away from the sides of the bowl. Form into a ball and place in a greased up glass bowl. Cover and let rise for about 1 hour.
• The dough should be double in size. Punch it down to get out all gas pockets. Sprinkling flour when necessary, roll out the dough until is about a foot in size and cut twelve 1 inch pieces. Place each piece into the cupcake pan, cover, and let sit for another 30 minutes. Preheat oven to 400° Fahrenheit to help the rising process.
• Take the remaining butter and spread on top of each piece of dough (which should be double in size again). Place in oven and bake for 8-10 minutes (rotating halfway through) and make sure they have an internal temperature of 200° fahrenheit. Let sit for a couple of minutes before serving.

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