- 1 Tbsp active dry yeast
- 2 tsp sugar
- 1/2 cup warm water (110 degrees F)
- 2/3 cup beer (any variety), room temperature
- 2 Tbsp brown sugar, packed
- 2 Tbsp melted butter
- 3 1/2 cups unbleached bread flour
- 1 tsp salt
- 2 tsp ground black pepper
- 1 1/2 cups shredded cheddar cheese
- Egg Wash (ooptional)
In the bowl of your mixer add the warm water with the yeast and sugar. Stir to combine and let stand for at least 5 minutes. It should bubble a bit and form a cap.
In a large bowl, whisk together flour, salt, and pepper. Attach dough hook to stand mixer. Add half of flour mixture to mixing bowl. Mix on low speed until dough starts to come together. Add remaining flour along with the shredded cheese. Continue to mix on low speed until dough forms into a ball.
Increase speed to medium and knead bread for 5 minutes until dough is smooth and no longer sticks to the sides of the bowl.
Transfer dough to a lightly greased large bowl. Covered with a tea towel, I like to wet the towel with warm water. I think it keeps the dough moist as well as creates a bit of humidity which helps it rise. Place in a warm spot in the sun (or over a heat run) for 45 minutes or until the dough has doubled in volume.
Punch dough down. Divide dough into 8 -12 equal parts. Depending upon how large you want your rolls!
Roll portioned dough into balls. Place on a parchment lined baking sheet. Cover with plastic wrap. Allow the dough to rest for at least 30 minutes to rise.
Preheat oven to 350 degrees F.
Remove plastic wrap. Using a pastry brush, lightly brush egg wash over the bread rolls. Bake for 30 minutes, rotating baking sheet after 15 minutes. Bake until rolls are rich golden brown on top.
Allow rolls to slightly cool before serving. Serve bread warm or at room temperature. Store in an airtight container.