Few things are as satisfying as homemade bread, and this barbeque grilled beer bread takes the experience to a whole new level. With just a handful of simple ingredients, you can create rolls that are crispy on the outside, soft on the inside, and infused with the subtle richness of beer. Whether you’re hosting a braai or enjoying a quiet meal, this recipe is sure to impress.
What makes this recipe truly special is its versatility and rustic charm. It’s a perfect blend of convenience and flavor, allowing you to customize it with garlic, cheese, or onion for a personal touch. These smoky, golden rolls bring people together—so grab your apron and get ready to serve up something unforgettable!
The Science Behind Beer Bread
Made with self-raising flour, a combination of flour, baking powder, and salt, which acts as a leavening agent, and therefore, no yeast is needed. The beer also helps the bread rolls rise due to its yeast content. As no yeast is actually needed to make the bread, this also means no long hours need to be spent waiting around for your bread rolls to proof! The beer also contributes to a savory flavour in the bread, and so when choosing a beer, it is important to pick one that you would actually drink and like the taste of, as the flavour will come through in the bread.
BBQ Grilled Beer Bread – Roosterkoek
Ingredients
- 500 g self-raising flour
- 340 ml beer
- 5 ml salt
Instructions
Preheat your oven to 70°C (21°F).
- In a large bowl, mix the flour, beer, and salt thoroughly, then knead the dough until smooth.
- Lightly flour your baking tray
- Divide the dough into the desired number of rolls, breaking off pieces and keeping them covered while shaping.
- To shape: tuck the edges under to form flat, round rolls, coat in flour, press down gently, and rotate to even out the shape.
- Arrange the rolls on the prepared baking tray.
- Place the tray in the oven at a very low temperature (it should not be hot) for 30 minutes to an hour to allow the dough to rest.
- Remove the rolls from the oven and barbeque them over hot coals, turning frequently for an even, golden crust. They will be light in weight, then you know they are cookes.