300mlbeer of good qualityfor instance duvel or something like that
olive oil for kneading
Instructions
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