Cheddar Beer Bread Rolls

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

If you exchange more than 10% of the white flour with whole grain flour, you need to add 6 g/1/4 oz more water per every 29 g/1 oz of whole grain flour you substitute.

5 things. 1. I am an experienced baker 2. I followed the directions as written 3. The dough hook did adequately mix the ingredients sufficiently 4. In the US beer usually comes in 11-12 oz cans / bottles 5. The resulting rolls are delicious.

Part II And please add a note stating *how* to fill a cup of flour, which is not "dip and sweep" (which, depending on how your flour has settled, yield up tp *six* ounces per cup and throw the recipe completely off!) - but rather spoon into cup and level off. Digital food scales are dirt cheap now and much easier to use than cups. Better baking results. Less washing up, too. Try one; you'll like it. :}

I thought these were lovely. I do think, however, that the instructions are a little sparse for people who may not be familiar with yeast breads. A few suggestions: 1. Bread flour does make a difference. As with all yeast breads, flour amounts are estimates. Hold back some flour at the start and then add just enough to make a dough that is moist but not sticky. 2. Instant yeast requires a warm liquid. I heated the beer and honey to about 125F before adding them to the dry ingredients.

I have made dinner rolls many times, using several different recipes. One thing I would like to share - if you want to prepare these ahead of time, in Step 4 after you've covered them with plastic wrap for the final rising, put them in the refrigerator and slow down the process. I do this in the morning, and then bake them about an hour before I want to serve them. Make sure you take the pan out of the refrigerator an hour before baking.

I've now made these twice, here are my thoughts: 1. Both times, I halved the recipe but left the cheese and yeast amount the same. 2. This time, I didn't have cheddar, but I did have pepperjack and feta. Even better than cheddar, imo 3. I added a couple tablespoons of chives this time as well, which made them even tastier!

3. If you grease the bowl (I used olive oil) and then flip the dough so that it is coated in oil, you can dispense with the plastic wrap. Just cover the bowl with a towel to keep out breezes. 4. Yeast dough likes a warm space in which to rise. I turned on the oven briefly, then turned it off again and placed the dough in the warm oven with the light on. 5. Before you divide the dough, punch it down and knead it a little to remove excess air before the second rising.

These turned out amazing. I followed other suggestions and used 720 grams of flour. Used one whole Modelo Especial and then topped up to 2 cups with milk. Using the lowest IBU beer is the way to go (IBU indicates bitterness) and Mexican beers are perfect. I definitely used more cheese with a combo of cheddar and parmesan and they were great. Checking for 190 temp really helped me know when they were ready.

One myth here to dispel: Dry active yeast will *not* be killed at 100 degrees. In fact, 100 to 110 degrees is ideal for this type of yeast. Instant ("rapid-rise") yeast is even more temperature-tolerant. If you add the warmed liquid to the dry ingredients, ideal temperature for instant yeast is 120-130 degrees. Liquid temps over 140 degrees *will* kill yeast.

Can this be made with whole wheat flour?

I have made this recipe and it is a huge winner. I bake lots of yeast breads, you should make this one! Here are a couple of things that make this a winner. I made half a batch and made 12 rolls in the 9" x 13" pan...worked perfectly. I doubled the cheese (or didn't halve it with the rest of the recipe) and used a lager beer I kept an eye on the moisture of the dough and dipped my fingers in beer as needed to bring the moisture up to the right level, I didn't use dough hook. 6-8 min knead

I used an IPA for the beer and it left a bitter aftertaste. Perhaps a less assertive beer? Dividing the dough into just 12 rolls makes huge ones. This would make18 reasonably sized rolls. Will not likely make again without tweaks such as more cheese.