Beer Buns

These buns are based off of the recipe for Stout Bread, modified from a recipe by Stephen Pyles.  Makes 8-10 buns.

Beer Bread Buns
2 1/2 cups whole wheat flour (You could also use kamut, spelt, amaranth, etc.)
1 tablespoon baking powder
2 tablespoons sugar
1 teaspoon salt
12 ounces La Fin Du Monde or other Belgian abbey ale, at room temperature
a little less than 1/4 cup Earth Balance, melted



1. Preheat the oven to 375°F. In a mixing bowl, combine all the dry ingredients.

2. Add the beer to the dry ingredients all at once, mixing as little as possible; the batter should be lumpy.


3. Line a large cookie sheet with parchment paper.  Brush with oil and dust with flour.


4.  Divide dough into 8-12 equal portions.  Press into disc shapes with your hands.  Place on cookie sheet.


5.  Brush buns with melted Earth Balance.


6. Bake in the oven for 20 to 30 minutes, or until bread is golden and slightly browned on the bottom.


7.  Allow buns to cool, then slice in half with a non serrated knife.

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