Bread presents great opportunities for paring with beer, as it is basically solid beer: grain, water, yeast! Here, the roll compliments the beer’s malt profile providing a mild canceling effect and highlighting the differing elements of each item. The Fixed Gear really starts to seem like a juicy American IPA with the malt toned down a bit. The egg salad seems richer and more custardy with each bite, after the carbonation and bitterness having cut the previous bite.
Sharing these makes for a great small plate, though serving 2-3 per person with a salad would make a great lunch or light supper.
|Aroma: Medium-low fresh bread, low rich dried cherry, low molasses, very low egg, a hint of black pepper.|
|Flavor: Medium rich bread, low molasses, medium cherry, low rich egg, very low black pepper, very low saltiness, low fatty unctuousness, medium-low bright cherry aftertaste.|
|Texture: Soft chewy bread, rich creaminess and some pleasantly crisp carrot.|
|Pairing: The egg salad is much more forward, with medium-high bread crust notes emerging from the roll, the cherry is a bit more blended, , but pops even more in the aftertaste and a low yogurt note plays in the aftertaste now. The beer seems juicier with grapefruit zest and juice dominating the flavor. The bitterness seems a bit softer in the presence of the creamy egg salad.|
Molasses-Cherry Rolls w/ Egg Salad
Semolina is specified because it adds a rich texture and a light custard impression. If you do not have semolina, white flour will work just fine.
150 g (1 cup + 2 T) semolina
1 g (¼ t) instant yeast
2 g (¼ t) salt
50 g chopped dried tart cherries
100 g (1/2 cup) yogurt, preferably whole milk
15 g (2 t) blackstrap molasses
7 g (1.5 t) oil
- Mix flour. yeast, salt and cherries together; combine yogurt and molasses then stir into flour mixture. Once moistened, knead 2-3 minutes until dough becomes smooth.
- Divide into 6 pieces (~53 g each) and roll into balls between hands, place in parchment lined container or on small baking sheet you can fit into a plastic bag. Refrigerate at least 6 hours or up to 24 hours.
- Remove from fridge and proof at room temp 1-1.5 hours until risen 50%. Bake at 400 F for 12 minutes. Transfer rolls to cooling rack.
- Once cool, slice rolls and fill with egg salad.
2 hard boiled eggs, peeled and chopped
2 T greek yogurt or whole milk yogurt strained for 1 hour
¼ t black pepper, ground
1-2 pinches salt (to taste)
1/2 t yellow mustard seed ground (or dry mustard)
1 T finely grated carrot
Stir all ingredients together until creamy. Refrigerate until ready to use.