from Beer Expert Greg Engert, Executive Chef Kyle Bailey, and Pastry Chef Tiffany MacIsaac of Birch & Barley and Bluejacket, Washington, D.C.
¾ cup milk
2 teaspoons molasses
1 tablespoon plus ½ teaspoon fresh yeast
¾ cup Guinness
4 cups bread flour
5 ½ tablespoons room temperature butter
1 tablespoon kosher salt
2 tablespoon whipped butter
1 tablespoon malt syrup
Maldon or other large-grain sea salt for sprinkling
In a saucepan over medium heat, warm milk to about 100 degrees. Remove from heat and add molasses and yeast. Stir to combine.
In a standing mixer, combine the milk-yeast mixture, beer, and flour. Begin to knead on low speed, adding butter in pieces. Sprinkle 1 tablespoon of salt evenly over mixture and continue to mix on speed 1 for 3−4 minutes.
Up the speed to medium (about speed 3) and mix for another 5−6 minutes or until mixture is smooth and shiny. When the dough clears from the sides of the bowl, it is ready.
Place dough in a large glass bowl and cover with a clean dishtowel. Allow to rest for 30−40 minutes, until doubled in size.
Divide dough into 1−1½-ounce pieces and roll each into a ball (about 28 rolls). Butter 2 8-inch round cake pans and place 14 dough balls into each. Proof for about 60−75 minutes in a warm place, until balls are slightly more than doubled in size.
Bake at 325 degrees for 14−18 minutes or until golden brown.
While bread is baking, mix whipped butter and malt syrup together in a bowl. After bread has cooled slightly, lightly brush the butter-malt syrup mixture onto the rolls. Sprinkle with sea salt. Serve immediately.