Recipe Post

Made these with a hamburger bun recipe and some left over sauteed veges. You can use whatever veges you would like. I think the most important part of this recipe is the bread; I'm using the same recipe Ethan used for his coriander sandwich buns without the coriander.

Veges that I sauteed for my beerocks included:
baby zucchini
baby yellow squash
red onion
crimini mushrooms
yams
chard

I sauteed the above veges until they were tender with a bit of a crunch and placed them in a bowl while I cooked the rest to my liking. I sauteed them in olive oil and salt. Once done set aside.
Beerock dough (aka hamburger buns and coriander sandwich rolls)

¾ - 1 C. warm water
2 Tbs. butter, softened
1 large egg
3 ½ C. AP flour
¼ C. sugar
1 ¼ tsp. salt
1 Tbs. instant yeast

Mix and knead all ingredients to make a soft, smooth dough. You can do this by hand or in a stand mixer.

Form the dough into a ball and place in a lightly oiled bowl, cover and let rise for 1 -1 ½ hours.

Forming the Beerocks
Once you deflate the dough separate it into 8 equal pieces, roll into a ball and flatten. Place your mixture inside and pinch the sides of the dough together. Cupping your hands make it into a ball and place on a parchment lined cookie sheet and allow to rise 1 hour.

Brush the tops with butter and bake in 375 degree oven for 20 min. Remove from heat and cool on a rack.

Serve and enjoy.