That final warm mouthful of beer lingering in a bottle or can often seems destined for the drain. However, acclaimed chef and food writer Tom Hunt has devised a brilliantly simple solution that transforms these last drops into a culinary delight: fluffy, cheesy beer bread rolls.
From Bottle Bottom to Baking Tin: The Zero-Waste Inspiration
Hunt admits to frequently finding himself with a small amount of unfinished beer. While he sometimes saves it for stews or batters, he now champions this baking method as his new favourite way to use it up. The recipe requires just 150ml of leftover ale or beer, proving that even modest quantities can be repurposed into something special and substantially reduce household food waste.
Crafting the Perfect Beer Bread Roll
The recipe yields six substantial rolls, perfect fresh from the oven or as an accompaniment to a hearty soup. Hunt's method is straightforward but includes a crucial tip for optimal texture: always add flavourings like cheese and herbs after the dough's first prove. This technique helps build strong gluten, especially when using wholemeal flours, and ensures an even, fluffy crumb.
Interestingly, the recipe also offers a clever use for spare cheese rinds. Adding them to the dough allows their intense flavours to permeate the bread, creating an even richer taste profile and ensuring nothing goes to waste.
Tom Hunt's Leftover Beer Bread Rolls: The Method
The ingredients are simple and store-cupboard friendly. You will need:
- 500g bread flour (Hunt uses a mix of 400g white and 100g wholemeal spelt)
- 1½ tsp fast-action dried yeast
- ½ tbsp sea salt
- 300ml liquid, split evenly between 150ml leftover beer and 150ml milk or water
- 60g melted butter, plus extra for brushing
- 2 tbsp honey or sugar
- 120g grated hard cheese like cheddar or gruyère
- 10g finely chopped chives or parsley
After mixing the dry ingredients, combine them with the beer-milk mixture, 40g of the melted butter, and the honey. Knead the resulting dough for about eight minutes until smooth, then leave it to prove in a warm place for roughly an hour until nearly doubled in size.
Once risen, stretch the dough out, scatter over 80g of the grated cheese and most of the herbs, then fold and knead to incorporate. After a short 15-minute rest, divide the dough into six pieces, shape into rolls, and place them snugly on a lined baking tray. Scatter over half the remaining cheese, cover, and prove again for 45 minutes.
Bake in a preheated oven at 200C (180C fan)/390F/gas 6 for 25 minutes until golden. Finally, brush with more melted butter and sprinkle with the last of the cheese and herbs for a glorious finish.
A Tasty Triumph Over Waste
This recipe is more than just a baking guide; it's a practical demonstration of a zero-waste kitchen philosophy. It tackles two common forms of potential waste—leftover beer and cheese rinds—and alchemises them into a seriously tasty treat. The resulting rolls are a testament to how small, mindful changes in the kitchen can lead to delicious outcomes and a reduced environmental footprint.
