How to turn the dregs of a bottle of beer into cheesy rolls recipe | Waste not

"I often don't finish a large bottle or can of beer, leaving a bit in the bottom that barely seems worth saving. When I remember, I'll pop it in the fridge and save it to add to a stew or batter, but today's rolls are my new favourite way of using it up. Beer bread with cheddar and chives You'll need just 150ml beer to make these fluffy, super-flavourful buns."

"To build good gluten strength, especially when working with wholemeal flours, always add any extra flavourings such as cheese and herbs after the dough has had its initial proving time. (Incidentally, you could also use up any cheese rinds you have lying around in this recipe the buns will absorb their wonderful intense flavours and distribute them throughout the crumb."

Leftover beer can be used to make six fluffy cheddar-and-chive rolls requiring 150ml beer combined with 150ml milk or water. The dough calls for 500g bread flour (400g bread flour mixed with 100g wholemeal spelt), 1 tsp fast-action yeast, about 1 tbsp sea salt, 60g melted butter, 2 tbsp honey and 120g grated hard cheese with 10g chopped chives. Mix, knead for about eight minutes until smooth and elastic, then prove for about an hour until almost doubled. Add cheese and herbs after the initial proving, fold them into the dough, shape, and bake.

Read at www.theguardian.com