Beer Rolls in Flower Pots

Sift the rye flour and wheat flour into a large bowl.

Crumble the fresh yeast into the flour bowl, sprinkle with sugar and stir smooth with 4 tbsp lukewarm water. Cover and let rest for 15 minutes.

Add the salt, fried onions, butter and lukewarm dark beer and mix everything into a dough.

Knead the dough on a floured work surface for about 8 minutes, until it is smooth and elastic.

Place the dough in a lightly floured bowl, cover and let rest for 30 minutes.

Prepare clean flower pots (approx. 8 cm high) and line them with baking paper so it extends about 5 cm above the rim.

Preheat the oven to 200 °C (top/bottom heat) or 180 °C fan.

Briefly knead the dough again, portion it and fill the prepared pots only halfway.

Cover the filled pots and let them rise for another 30 minutes.

Gently brush the dough surfaces with a little beer.

Bake the pots on the middle rack at 180 °C fan for about 30 minutes.

Let the beer rolls cool briefly, then use the overhanging baking paper to lift them out of the pots and cool on a wire rack.