Cheddar Beer Bread Rolls
- Total Time
- 25 minutes, plus rising
- Rating
- Comments
- Read comments
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Ingredients
- 6cups/815 grams bread flour, plus more for work surface
- 1tablespoon instant yeast
- 2teaspoons coarse kosher salt
- 4tablespoons/55 grams unsalted butter (2 tablespoons softened, 2 tablespoons melted), plus more for the bowl and pan
- ¼cup/60 milliliters honey
- 2cups/480 milliliters beer, such as pale ale
- 1¾cup/200 grams shredded sharp Cheddar cheese, preferably white
Nutritional analysis per serving (12 servings)
388 calories; 10 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 58 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 13 grams protein; 320 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In the bowl of a stand mixer fitted with the dough hook attachment, combine bread flour, yeast, salt, 2 tablespoons softened butter, honey and beer. Mix on low speed for 4 minutes. The dough should come together around the dough hook. Increase speed to medium and continue to mix for 2 minutes more, occasionally stopping to scrape the dough from the hook. Add 1 cup/115 grams of the Cheddar cheese and mix until incorporated, 30 seconds to 1 minute.
- Step 2
Transfer the dough to a lightly greased bowl and cover with plastic wrap. Let rise until nearly double in size, about 1 hour.
- Step 3
Lightly grease a 9-by-13-inch pan. Tip the dough out onto a lightly floured surface and divide into 12 even pieces. Gently round each piece of dough into a ball, and place into the prepared pan. (The rolls may not touch now, but they will fill in the gaps when they rise and bake.)
- Step 4
Cover the pan with plastic wrap and let the rolls rise for 35 to 45 minutes, until they look visibly puffy. Toward the end of rise time, heat the oven to 400 degrees. Brush the rolls with 2 tablespoons melted butter, and top each roll with 1 tablespoon of the remaining white Cheddar, being careful to keep the cheese away from the edges of the pan.
- Step 5
Bake the rolls until golden brown, and the cheese on top is melted and browned (the rolls should have an internal temperature of 190 degrees), 17 to 22 minutes. Let cool at least 10 minutes before serving.
Private Notes
Comments
If no dough hook: Put yeast (fresh is good), beer (warm enough to make yeast happy), etc. in bowl. Whisk until about blended. Add three cups flour. Beat with wooden spoon. It should all blend in, though very liquid. Add another cup of flour. Beat. Add more flour until the dough clings to the spoon and follows it around the bowl. Put flour on a surface and place dough on it, working remains off spoon and bowl. Sprinkle flour on top. Kneed, adding flour until dough is smoothly contained.
These were great, but yielded 12 HUMONGOUS rolls. As such they took an extra 14 minutes to reach the temperature of 190F. Next time I am going to divide them into 24 balls and bake on 1/4 sheet pans, which should result in something the size of a more traditional dinner roll.
Please allow me to settle the many confusions. -the end result is an excellent dinner roll -Pilsner beer at room temp beer is best, if over 100° it kills the yeast -recipe makes 24 generously sized rolls, choose pans accordingly -I used three 8” cake pans -1st rise took an hour in a 74° kitchen, 2nd another hour -butter or oil plastic wrap so it doesn’t stick to rising rolls -use the sharpest cheddar for best flavor, like Cracker Barrel’s Aged Reserve
These are so good and easy! I did the 2nd rise overnight in the fridge after making 3 round cake pans of 8 rolls each. Then let them sit on the counter for about 45 minutes before baking. I used Sierra Nevada. Will definitely make these again!
I’m tasting my first batch and the beer taste overwhelms the cheddar. (I used Cabot, 36-month-aged cheddar, so it wasn’t wimpy.). ’m not a beer drinker, so I wasn’t sure how to measure the beer. There was a lot of foam. Should the beer be measured to the top of the foam or to the level of the beer below the foam? Other suggestions? Thanks for your help — and happy almost Thanksgiving!
I made 20 rolls from the recipe and that seemed the right size, however they were more dense than I anticipated. Choose your beer wisely because you will definitely taste it depending on the type and flavor of beer. I was excited because I thought the recipe was fun - but based on how they turned out (totally edible but not wow), I probably won’t make these again.