Meier & Frank's Georgian Room Beer Rolls


  • 1 (12 oz.) bottle hefeweizen beer
  • 1 1/2 Tbsp vegetable oil
  • 5 Tbsp granulated sugar
  • 3 1/4 to 3 1/2 cups self-rising flour
  • Melted butter


Preheat oven to 450° F. Grease a 9-square baking pan.

In a large mixing bowl, stir together the beer, oil and sugar. Add 3 1/4 cups flour and stir until just combined. If the mixture is too wet, add an additional 1/4 cup flour and just barely mix in.

Turn the dough out onto a well-floured board and knead 4 or 5 times.

Pat or roll the dough into a rectangle about 8 x 10 x 1/4-inch.

Cut rolls with a 3-inch biscuit cutter and arrange the rolls in the greased pan. Re-roll and re-cut dough scraps as necessary.

Bake 20 to 25 minutes, or until golden brown. Remove from oven and brush with melted butter. Turn out onto a wire rack to cool slightly. Serve warm.

Makes 9

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