That final warm mouthful of beer lingering at the bottom of a bottle or can is often destined for the sink. However, acclaimed chef and food waste campaigner Tom Hunt has devised a brilliantly simple and delicious solution: transform those dregs into a batch of fluffy, cheesy beer bread rolls.
A Tasty Triumph Over Waste
Hunt, a vocal advocate for sustainable cooking, frequently finds himself with a small amount of unfinished beer. While he might previously have saved it for a stew or batter, he now champions this recipe as his favourite method for using it up. The process requires just 150ml of leftover beer to create six seriously moreish buns, perfect straight from the oven or as an accompaniment to a hearty meal.
The recipe cleverly addresses two common kitchen scraps: the last of the beer and any leftover hard cheese rinds, which can be incorporated to imbue the bread with intense flavour. Hunt emphasises a key technique for optimal results: to ensure good gluten development, especially when using wholemeal flours, add-ins like cheese and herbs should be kneaded in only after the dough's first prove.
How to Make Your Own Beer Bread Rolls
To recreate Tom Hunt's beer bread with cheddar and chives, you will need the following ingredients: 500g of bread flour (Hunt uses a mix of 400g white and 100g wholemeal spelt), 1½ tsp of fast-action yeast, ½ tbsp of sea salt, and 300ml of liquid split evenly between the leftover beer and milk or water. Additionally, gather 60g of melted butter, 2 tbsp of honey or sugar, 120g of grated hard cheese like cheddar or gruyère, and 10g of finely chopped chives or parsley.
Begin by combining the dry ingredients in a large bowl before adding the beer-milk mixture, 40g of the melted butter, and the honey. Bring it together into a rough dough, then knead on a clean surface for about eight minutes until smooth. After an initial prove in a warm place for roughly an hour, the dough should nearly double in size.
Shaping and Baking for Perfection
Turn out the risen dough, stretch it into a rectangle, and scatter over 80g of the grated cheese and most of the herbs. Fold and knead these into the dough, then let it rest for 15 minutes. Divide the dough into six equal pieces, shape into rolls, and place them snugly on a lined baking tray. Scatter over half the remaining cheese, cover, and leave to prove again for 45 minutes.
Finally, bake in an oven preheated to 200C (180C fan)/390F/gas 6 for about 25 minutes, until golden and risen. As soon as they emerge, brush with the remaining melted butter and sprinkle with the last of the cheese and herbs for a glorious finish.
This recipe is more than just a baking guide; it's a practical, flavour-packed strategy in the fight against food waste, proving that a little creativity can turn potential scraps into a celebrated treat.
