Learn how to make Beer Crescent Rolls in just a few simple steps. They are so delicious, fluffy, and crisp!
Why Baking These With Beer?
The BEER in the name makes it already sound delicious but there is a better reason to add beer in this recipe: The beer in the dough makes these beer crescent rolls so light and fluffy. Also, the malt in the beer adds to the color and taste of the crescents.
Video: How to make Beer Crescent Rolls
Variations with Cheese, Bacon, Wieners …
In my video and in the printable recipe, I only show you how to make the beer crescent rolls plain and they taste wonderful already. Eat them with butter, or Obatzda, or cream cheese and that makes them even more delicious.
But you can also add some ingredients before baking: Sprinkle some grated cheese onto the dough before baking or roll a slice of bacon into the crescent. You can also put a Wiener at the wider end of the roll and roll it into the crescent … and if you brush some mustard onto the dough before rolling, it gives it just a little extra to make it perfect.
When to Eat This
Beer Crescent Rolls are a wonderful snack with a beer on a hot summer afternoon. Add some radish as a side and you have all the Bavarian feeling. Another thing that we do in Germany and seems to be unknown in the US: When we eat soup, we always serve it with a roll. This dinner roll would go very well with any soup! The same applies to salads: Have it as a side for a big salad!
If you skip the salt on top of the Beer Crescents, you can as well eat them with something sweet like jam, honey, or any kind of nut spread.
Pin Beer Crescent to Pinterest
Beer Crescent Rolls
- 300 g Flour
- 7 g instant Yeast
- 1 tsp Sugar
- 80 ml Milk luke-warm
- 25 ml Butter melted
- 100 ml Beer light beer
- 1 tsp Salt
- 1 Egg Yolk
- 2 tbsp Water
- some Pretzel Salt
- Add the yest and sugar to the milk and let sit for 10 minutes.7 g instant Yeast, 80 ml Milk, 1 tsp Sugar
- In a large bowl, mix the flour with the salt, butter, and beer. Then add the milk with the yeast.Knead until a smooth dough is created, then cover and let rest for about 20 to 30 minutes.300 g Flour, 25 ml Butter, 1 tsp Salt, 100 ml Beer
- Divide the dough into two portions of equal size. Roll out each portion to a circle of about 30 cm (12 inch) diameter.
- Divide each circle into 8 triangular slices. Roll each triangle from the wider side to the pointed end. Shape into a crescent and place onto a baking sheet.
- Preheat the oven to 180°C / 350°F or convection oven: 160°C / 320°F.
- Let rest for 15 minutes.
- Mix the egg yolk with 2 tablespoons of water, then brush the crescents with this egg wash.1 Egg Yolk, 2 tbsp Water
- Sprinkle the pretzel salt on top and bake for about 15 minutes.some Pretzel Salt