Cheddar Beer Bread Rolls

These Cheddar Beer Bread Rolls are extra cheesy. The dough is filled with lots of sharp cheddar cheese, shaped into rolls, and then the rolls are topped with even more cheese. 

These rolls are amazing warm from the oven. They're filled with little pockets of melty cheese and topped with crispy bits of even more cheese.

You only have to let these rolls cool for ten minutes before serving them. Your guests will devour them.

This recipe makes twelve large and fluffy rolls, but don't worry if you have leftovers because these cheddar beer bread rolls reheat beautifully wrapped in foil and placed in a 350 degree F oven.

Instead of water, this yeasted bread is hydrated with beer!

What kind of beer should you use in this beer bread? 

I used a mild lager, so the beer flavor wasn't very strong. You can use a stronger beer for more beer flavor. For me, it's all about the cheese.

The dough for this bread comes together quickly and is so easy to work with. You only need about 25 minutes of hands on time to make these rolls, plus rising and baking time.

While I haven't tried it, you could probably make and shape these rolls and refrigerate them prior to baking them.

If you'd like a crustier beer bread, be sure to try Double Levain Pilsner Bread. 

Tips for making these cheddar beer bread dinner rolls:

• Use a 9 by 13 inch cake pan or casserole dish for baking these rolls. 
• Be sure to line your pan with parchment paper. With all of the melty cheese oozing all over the place, the rolls will otherwise stick to your pan or casserole dish. The parchment paper will help you lift the rolls out of the pan. 
• For looks, I recommend using white cheddar cheese rather than yellow cheddar cheese. I guess it doesn't matter if you're not taking pictures! 
• Brushing the tops of the rolls with melted butter before sprinkling them with cheese really enhances the cheesy goodness. 

I'm a huge fan of cheese bread. For example, check out this cheddar cheese and black pepper bread, this extra cheesy garlic bread, and this crusty cheese and onion bread.

This month, the Bread Bakers are baking breads with cheese mixed into the dough. Check out the rest of the breads made with cheese! 

• Brazilian Cheese Bread by All That's Left Are The Crumbs
• Buttermilk Cheddar Quick Bread by Food Above Gold
• Caramelized Onion and Cheese Bread by Ambrosia
• Cheddar Beer Bread Rolls by Karen's Kitchen Stories
• Cheese Babka by Passion Kneaded
• Easy Cheesy Pull Apart Rolls by I Camp In My Kitchen
• Mexican Cornbread Waffles by Food Lust People Love
• Mozzarella Stuffed Breadsticks by A Day in the Life on the Farm
• Mini Chilli Cheese Parathas by Sizzling Tastebuds
• Pancakes Huancaina by The Schizo Chef
• Spicy Cheese Bread by Gayathri's Cook Spot
• Stuffed Mini Cheese Chicken Burger Buns by Sneha's Recipe
• Wholemeal Cheese Bombs by Cook with Renu
• Vanilla-Mascarpone Popovers by Culinary Adventures with Camilla

bread, cheese, cheddar, rolls, dinner rolls, beer

Bread

American

Yield: 12 rollsAuthor: Karen Kerr

Cheddar Beer Bread Rolls

ingredients

• 815 grams (6 cups) bread flour
• 1 tablespoon instant yeast
• 2 teaspoons coarse kosher salt (Diamond Crystal preferred)
• 55 grams (4 tablespoons) unsalted butter, divided (2 tablespoons softened, 2 tablespoons melted) 
• 1/4 cup honey
• 2 cups beer
• 200 grams (1 3/4 cups) shredded sharp cheddar cheese

instructions

1. In the bowl of a stand mixer, mix 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, until you have a cohesive dough. Do not add additional flour even if the dough is sticky.
3. Add 115 grams (1 cup) of the shredded cheese and mix until just incorporated, about another minute. If you are having trouble getting the cheese to incorporate, remove the dough from the bowl and hand knead for another minute to incorporate the cheese. 
4. Form the dough into a ball and and place it into an oiled bowl. Cover and let rise until doubled, about an hour. 
5. Line a 9 inch by 13 inch pan with parchment paper and spray the paper with spray oil. Be sure the parchment comes up the sides of the pan so that you can lift the baked rolls out of the pan using the paper. 
6. Divide the dough into 12 equal pieces and form each into a ball. Place the dough balls into the pan three across and four down. They may not touch at this point, but will grow together as they rise. 
7. Heat the oven to 400 degrees F. 
8. Cover the pan with oiled plastic wrap and let rise until puffy, about 45 minutes. 
9. Brush the tops of the rolls with the two tablespoons of melted butter and sprinkle with the rest of the shredded cheese. 
10. Bake the rolls on the center rack until golden brown for about 20 minutes. They should have an internal temperature of about 190 degrees F. 
11. Cool the rolls on a wire rack for about 10 minute before serving. 
12. Reheat leftovers by wrapping them in foil and baking at 350 degrees F for 10 minutes. 

https://www.karenskitchenstories.com/2019/03/cheddar-beer-bread-rolls.html

Karen's Kitchen Stories

Created using The Recipes Generator

Recipe adapted from New York Times Cooking

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. This month's theme is from Palatable Pastime, with extra help from Culinary Adventures with Camilla.

We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.