Beer buns |

Men, let me start by giving you a warm welcome in the Dude Kitchen on Dude Food Tuesday. The moment where all men have been waiting for and all women have left Simone’s Kitchen for a bit. Men, food and dude food; that’s what it’s all about during dude food tuesday… Right?

Well, you must all know that feeling. You are doing your typical men things in your man cave. The things that are important and essential for being a guy; standing horizontally on a bench, or trying to practice the stabile sidemove by lying at an angle of 90 degrees and trying to watch tv at the same time. Or you just lie there and stare at your bellybutton, wondering how it’s gonna smell today.

In other words; you are busy training your dude qualities to an unknown level.

Beer buns |

And than all of a sudden you can feel it; that entity that is disturbing the harmony in your mancave and that has penetrated your safe zone and disrupts your ‘man zen’.

Suddenly she is there; the wife. That feeling is what I have right now during this Dude Food Tuesday. The kitchen USED to be ours men. But no even two weeks after the start our little corner of Simone’s Kitchen is taken away by Simone herself.

Joyfully she danced into the Dude corner of this blog and shoved all those large pieces of meat that I had planned for today aside. With a big smile she put a plastic bag of groceries on the counter and said. ” Really cute that Duuuude Foot Tuesday. I have a real dude food recipe myself. A recipe for bread!’ Carefully I tried to explain that bread baking is not really a dude food thing, unless you put large chunks of meat inside.

Ofcourse, bakeries with large ovens and bags of flour do look quite masculine.

But making bread or worse, buns, in your own kitchen sounds like; precise measurements, folding instead of stirring and spooning instead of knocking and hence it makes it feminine.


Beer buns |

Before I could start on all the other unmanly aspects of baking bread however, I received ‘the look’.

That look that every men recognises and knows that there is not longer a choice but to share his Dude Food kitchen. So this weeks you’ll have buns by Simone, with a little dude touch; it contains beer. Bread, buns, the ideal transport vessel for getting a hamburger into your mouth. So in that sense it is quite manly.

And men, I do promise you that next week, the kitchen will be oestrogen free; guaranteed!

Beerbuns |

Buns with beer

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  • 400 gr flour and a little extra for dusting
  • 100 gr whole wheat flour
  • 10 gram salt
  • 10 gram instant yeast
  • 30 gram soft butter
  • 300 ml beer of good quality for instance duvel or something like that
  • olive oil for kneading

  • Place the flour into a large mixing bowl. Add the salt on one end and the yeast on the other end of the bowl. Add the butter and about 3/4 of the beer. Use your fingers to turn the mixture and make it come together. Add the rest of the beer little by little until all the flour is incorporated. You might not need all the beer or you might need a little more. You can also add a bit more water if you've drank all the beer. The dough should be wet but not too wet. Brush the mixture from the sides of the bowl and work towards the middle. Continue until you have a coarse dough
  • Sprinkle some olive oil on the bench and put the wet dough on it. Knead for about 5 to 10 minutes until it is soft and smooth.
  • Put the dough into a bowl brushed with oil and cover with a teatowel. Leave to rise until doubled in size. This can take an hour but you can leave it for 2 or 3 if you want.
  • Cover two baking trays with baking paper
  • Put the dough on a benchtop that is lightly dusted with flour. Fold the dough inwards until all air has gone and the dough is smooth and flexibel. Divide into 14 equal portions of about 60 grams each. Roll each piece to a ball by rolling it in your hand and moving the ball back and forth. After some practice it will happen. Put a ball in the middle of the baking tray and add the rest of the balls around it until they almost tough eachother and each tray gas 7 balls.
  • Put the trays in a clean plastic bag and leave to rise for another hour until doubled in size. Preheat the oven to 210 C
  • Dust the buns with flour and cut three lines with scissors in each buns. Bake for about 30 minutes or until the buns are golden and sound hollow when taps on the bottom. Leave to cool on a rack. Brush with butter


The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

Did you make this recipe?Mention @insimoneskitchen_ or tag #insimoneskitchen!

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Tom Gerrets

Since recently promoted to sales manager at Simone's Kitchen, he is still working towards his ultimate goal; to become a celebrated hobby chef.. ;) After a few enervating cooking courses he became really interested in preparing dishes. His sometimes cynical outlook on the world and the actualities at least do not leave a bitter taste in his dishes. With Carpe Diem as his life motto Tom is thé Bourgondiër pur sang on this culinary blog and the inventer of the Dudefood Kitchen.