Cheddar Beer Bread Dinner Rolls
Recipe by Karen Kerr at karenskitchenstories.com
Ingredients
6 cups bread flour
1 tablespoon instant yeast
2 teaspoons coarse kosher salt (Diamond Crystal preferred)
4 tablespoons unsalted butter, divided (2 softened, 2 melted)
¼ cup Mount Cabot Maple maple syrup
2 cups beer
1 ¾ cups shredded sharp cheddar cheese
Cheesy bread warms all our hearts and this adapted recipe by Karen Kerr is highly devourable. This calls for your beer of choice instead of yeast, and is both topped and filled with cheese (we suggest a sharp cheddar). Makes twelve fluffy rolls.
1. In the stand mixer bowl, combine the flour, yeast, salt, 2 tablespoons of softened butter, honey, and beer on low for four minutes.
2. Increase the speed to medium and mix for another 2 to 3 minutes, to form a cohesive dough.
2. Add 1 cup of the shredded cheese and mix until just incorporated, about another minute. If cheese is hard to incorporate, remove from bowl and hand knead to incorporate.
3. Form the dough into a ball and place it into an oiled bowl. Cover and let rise until doubled, or for about an hour.
4. Line a 9 inch by 13 inch pan with parchment paper and either spray or coat in oil. Ensure the parchement covered the sides of the pan to ensure you can lift the baked rolls from the pan using the paper.
5. Divide the dough into 12 equal pieces and form each into a ball. Place the dough balls into the pan three by four. They may not touch but will grow together as they rise.
6. Heat the oven to 400º.
7. Cover the pan with oiled plastic wrap and let rise until puffy, about 45 minutes.
8. Brush the tops of the rolls with the two tablespoons of melted butter and sprinkle additional cheese on the tops of the buns.
9. Bake the rolls on the center rack for about 20 minutes. They should appear golden brown with an internal temperature of about 190º
10. Remove from oven and cool the rolls on wire rack for 10 minutes before serving.
11. If any rolls are left, reheat by wrapping them in foil and baking at 350º for 10 minutes.