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 revealed a brilliant culinary hack that transforms these dregs into something truly special: fluffy, flavour-packed cheese and herb rolls.
The Genius of Leftover Beer in Baking
Hunt, a vocal advocate for reducing kitchen waste, explains that he frequently finds himself with a small amount of unfinished beer. While it might be added to a stew, his new favourite application is in this simple, satisfying bread recipe. The beer contributes to a light, airy texture and a subtle, malty depth of flavour that pairs perfectly with sharp cheese.
You need just 150ml of leftover beer or ale to create six substantial buns. The recipe cleverly combines this with milk or water, flour, yeast, a touch of honey, and melted butter. The result is a seriously tasty bake that's ideal fresh from the oven or served alongside a hearty soup.
Tom Hunt's Step-by-Step Guide to Beer Bread Rolls
The method is straightforward but includes a key tip for the best texture. Hunt advises adding flavourings like cheese and herbs only after the dough's first prove. This technique helps build strong gluten, especially when using wholemeal flours, ensuring the rolls are fluffy, not dense.
An inventive extra suggestion is to incorporate any leftover cheese rinds into the dough. As the buns bake, they will absorb the rinds' intense flavours, distributing them throughout the crumb for an even richer taste.
Ingredients & Method Summary
For six rolls, you will need:
- 500g bread flour (Hunt uses 400g white and 100g wholemeal spelt)
- 1½ tsp fast-action dried yeast
- ½ tbsp sea salt
- 300ml liquid (150ml beer plus 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 dough and completing an initial one-hour prove, the grated cheese and herbs are kneaded in. The dough is then divided, shaped into rolls, and left to rise again for 45 minutes. A final bake at 200C (180C fan)/390F/gas 6 for 25 minutes yields golden-brown, irresistible buns. A last brush of melted butter and a sprinkle of the remaining cheese and herbs finishes them perfectly.
A Tasty Triumph in the Fight Against Food Waste
This recipe is more than just a delicious bake; it's a practical and enjoyable step towards a more sustainable kitchen. It demonstrates how a little creativity can repurpose what might be considered waste into a centrepiece treat. By saving that last bit of beer, home bakers can create something new, reduce their food footprint, and enjoy the rich, comforting results. Hunt's clever formula proves that combating waste can be both simple and deeply satisfying.
