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Dark Beer Roast Beef Sliders

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  • Author: Bake to the roots
  • Prep Time: 60
  • Cook Time: 50
  • Total Time: 210

Description

Delicious sliders with roast beef, mushrooms, onions and cheese – topped with a dark beer glaze. Sounds good, right?!

Ingredients

Scale

For the buns

  • 6.75 fl. oz. (200ml) lukewarm milk
  • 1 tbsp. sugar
  • 0.4 oz. (12g) fresh yeast
  • 10.5 oz. (300g) all-purpose flour
  • 1 tsp. salt
  • 1.6 oz. (45g) melted butter
  • 1 egg yolk
  • 1–2 tsp. milk
  • sesame seeds

For the filling

  • 1–2 tbsp. oil
  • 10.5 oz. (300g) mushrooms, sliced
  • 2 onions, sliced
  • 1/4 cup (60ml) dark beer
  • 5.6–7 oz. (160-200g) roast beef
  • 6–8 slices Leerdammer Toast & Burger cheese
  • salt, pepper

For the beer glaze

  • 1 cup (240ml) dark beer
  • 3.5 oz. (100g) butter
  • 1/4 cup (50g) brown sugar
  • 1 tbsp. mustard (hot)
  • 1/2 tsp. granulated onions
  • 2 garlic cloves, pressed

Instructions

  1. Heat up the milk until lukewarm, then add together with the sugar and yeast to a bowl and mix until the yeast has dissolved completely. Let bubble for about 10 minutes. Melt the butter and let cool down again.
  2. Mix the flour and salt in a large bowl, add the yeast mixture and melted butter and knead for about 10 minutes until you get a nice smooth dough. It will be quite sticky, but that is ok. Place the dough in a large greased bowl, cover and let rise in a warm place for about 45-60 minutes or until the volume has doubled.
  3. Line a 13×9 inches (32x22cm) baking tin with baking parchment and set aside. Knead the dough on a lightly floured surface once more so the air can get out, then divide into 12 equal pieces and form balls. Place in the baking tin and cover. Let rise again for about 50-60 minutes until significant larger in size.
  4. Preheat the oven to 350°F (180°C). Mix the egg with the milk and brush the risen buns with it (be careful not to deflate them). Sprinkle with sesame seeds and bake for 20-25 minutes. They should have a nice golden color on top. Take out of the oven and let cool down.
  5. Clean the mushrooms and cut into slices. Peel the onions and cut into slices as well. Add the oil to a large pan or pot and fry the mushrooms and onions until nicely browned. Add the dark beer and cook until almost gone. Season with salt and pepper. Take off the heat and set aside.
  6. For the glaze add all the ingredients to a saucepan and bring to a boil. Be careful, the beer will foam up quite intensely at the beginning. Let cook and stir so nothing burns until the liquid is reduced to about half of the original amount. The glaze should be quite thick. Take off the heat and set aside.
  7. Preheat the oven again to 350°F (180°C). Cut the buns in half and put the bottom sides back into the baking tin. Spread the mushroom-onion mixture on top, then the roast beef, the cheese and finish with the top parts of the buns. Brush the buns with the beer glaze and bake for 25-28 minutes. If the buns get too dark, cover with some aluminum foil. Take out of the oven and serve hot.

Notes

  • Enjoy meltin’ some cheese

Nutrition

  • Serving Size: 12

Find it online: https://baketotheroots.de/dark-beer-roast-beef-sliders/