Joybee, What's for Dinner? : Yeast Rolls

Monday, March 16, 2015

Guinness Barbecue Brisket Sliders

Tender smoked brisket smothered in a Guinness barbecue sauce on yeast roll slider buns.

I have to say that Guinness makes everything better. I love barbecue and Guinness Barbecue Sauce is my new favorite. Barbecue sauce is pretty easy to make with just a few simple ingredients. All you need is ketchup, brown sugar, apple cider vinegar, and whatever spices you like. Check out my Classic Barbecue Sauce for a simple basic recipe.

Guinness makes everything better [Tweet This]

Since St. Patrick's Day is coming up (and we had a case of Guinness) I thought it would be fun to make a Guinness barbecue sauce. I have to give some credit to my husband for this idea because he had the idea of using Guinness on the brisket and I just copied his idea for a barbecue sauce. This brisket is Guinness Smoked Brisket, which I'll post the recipe for next time. But the barbecue sauce will taste great on anything. I even used it on turkey breast sandwiches when we ran out of brisket and it was great.

For the slider buns I just used a simple Whole Wheat Yeast Roll recipe. I'll post this exact recipe eventually (I need to get pictures of just the rolls, but I eat them too quickly), but it's very similar to Rye Yeast Rolls just using whole wheat flour. The soft yeast rolls with the Guinness Barbecue Sauce and Guinness Brisket made an unbelievably delicious slider. The Guinness adds so much flavor depth to a very simple classic barbecue sauce. I will be making this sauce again next time we have barbecue (no matter what kind of meat we use). It's so good.

Guinness adds so much flavor depth to a simple barbecue sauce [Tweet this]

Guinness Barbecue Brisket Sliders

Guinness Barbecue Sauce

Ingredients:

2 tsp butter
1 shallot, minced
4 cloves garlic, minced
1 Tbsp red pepper flakes (more or less depending on your tastes)
1 14.9 oz Guinness
1 cup ketchup
1/4 cup dark brown sugar
2 Tbsp apple cider vinegar
a few dashes of Worcestershire sauce
salt and pepper to taste

Slider buns or yeast rolls
Brisket (I used Guinness Smoked Brisket)
Onion, sliced

Melt the butter in a large sauce pan over medium-high heat. Saute the shallot and garlic until tender and fragrant.

Add the pepper flakes and mix well. Then pour in the Guinness. Allow the Guinness to boil until it reduces by half.

Add the ketchup, brown sugar, vinegar, and Worcestershire sauce and reduce heat to a simmer.

Simmer until sauce is the thickness you desire and remove from heat.

Add sliced brisket to the sauce (my brisket was cold out of the fridge so I let it simmer a while in the sauce to reheat), mixing until well coated.

Split the yeast rolls or buns in half and add a couple of slices of barbecue covered brisket. Top the brisket with onions and a drizzle of more sauce.

Serve immediately with sides of your choice (I served it with Parmesan and Garlic Roasted Broccoli and Cauliflower).

About 4-6 servings of the sauce.

Enjoy.

Other recipes mentioned in this post:

Classic Barbecue Sauce -------------

Rye Yeast Rolls
----------------------------------------

Parmesan and Garlic Roasted Broccoli

Parmesan and Garlic Roasted Cauliflower

More Barbecue Recipes:

Barbecue Brisket Sandwiches

Slow Cooker Shredded Barbecue Chicken

Slow Cooker Carolina Barbecue

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Rye Yeast Rolls

Yum

Soft and fluffy yeast rolls made with rye flour, onions, and caraway seeds.

What goes better with corned beef than rye bread? How about rye rolls? I've recently found a new love for yeast rolls. I guess I can credit my not so great oven with this new development. My oven doesn't maintain even temperature while baking so my usual baking methods don't always work. I started baking bread on an airbake pan and that seems to work (it helps to distribute the heat more evenly). It doesn't work as well with crusty rustic bread but for soft bread and rolls it's perfect. Another of yeast rolls' perks is that they are relatively quick for yeasted bread. You use about double the amount of yeast than for other bread and the rise time is half (or less). Not only are yeast rolls quick but they are super soft and delicious. These rolls are no different. I added some onion and caraway seeds so they have the same amazing flavor as my favorite deli rye. I served these alongside corned beef and cabbage, but they would also be great for sandwiches or sliders.

What goes better with corned beef than rye bread? Rye yeast rolls. [Tweet this]

Rye Yeast Rolls

Ingredients:

320 grams water (lukewarm)
11 grams active dry yeast
48 grams dark brown sugar
267 grams bread flour
266 grams rye flour
53 grams butter (room temperature)
5 grams salt
*40 grams dried minced onion re-hydrated in 40 grams water
3 grams caraway seeds (about 1 tsp)

*You can let the onions rehydrate overnight, Or I used boiling water and let it cool for a few hours or once re-hydrated put in the fridge to speed the cooling process (the onions should be room temperature to lukewarm when you add them to the dough)

Mix sugar and water in the bowl of a stand mixer. Sprinkle the yeast on top of the water and swirl to mix. Cover with a towel and let stand for 15 minutes.

(After 15 minutes the mixture should be foamy if not your yeast might be dead--start over with new yeast. If using instant yeast skip this step and just add the yeast with the flour.) Add the rest of the ingredients and stir with the paddle attachment until all of the flour is hydrated and a ball forms.

Switch to the dough hook and knead for about 8 minutes until the dough is smooth, elastic, and very tacky. It should pull from the sides of the bowl but stick to the bottom.

Lightly oil the same bowl. Roll the dough around in it to coat all sides with oil, cover with plastic wrap, and allow to rise up to an hour until the dough has doubled in size.

Divide the dough into about 20 pieces of about 50 grams each. Roll each piece into a ball and place on a(n airbake) cookie sheet. Place each dough ball fairly close together. Cover with plastic wrap and allow to rise another 15-30 minutes until they have risen almost double and grown into each other.

Bake in a preheated oven at 400F. Bake for 15-20 minutes until dark golden brown. Allow to cool until able to handle, pull apart, and enjoy warm. (they are also great reheated for a few seconds in the microwave or cold)

If you don't eat all of the rolls the first day they keep best frozen. Just pull out of the freezer about 1-2 hours before you want to eat them.

Enjoy.