Cheddar Beer Bread Rolls Recipe (2024)

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 baker2. I followed the directions as written3. The dough hook did adequately mix the ingredients sufficiently4. In the US beer usually comes in 11-12 oz cans / bottles5. The resulting rolls are delicious.

Part IIAnd 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 finalrising, 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, imo3. 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 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.

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

These are spectacular. If using regular yeast, first rise is close to 2 hours. Also, consider making 24 rolls rather than 12, as they are HUGE otherwise. I don't think yellow cheddar vs white cheddar matters, as the rolls are baked until the cheese browns. The rolls required 30 minutes to reach 190 dg internal temp in my oven, which has previously read accurately.

Very nice. I baked a few for dinner and froze the rest, unbaked. Took one dough ball through the second rising and then stretched it out into an oiled frying pan on the stove. Puffed and browned nicely. Melted more cheddar on top, slathered it with guac and finished with Chimichuri. Heaven!

A hit, I will bake these again. Reading other’s notes, I did make these rolls much smaller (20 rolls instead of 24) Way too large for us otherwise. I might make them even smaller next time. Also, on some of theme, I used Everything Bagel seasoning on top instead of the cheese, those were a bit hit too,I appreciated the notes about using the standing mixer. This dough is tough on them at the end.

Absolutely delicious but not light & fluffy, which was okay with my family. I'd still make them again! The beer & cheddar complimented each other wonderfully. May sub in maple syrup for the honey next time.

Made exactly as written to serve with some beef stew for a holiday party and they were a hit! I did have to bake for a bit longer than the recipe said but everyone’s oven is different. As other commenters noted they are huge - definitely recommend splitting the dough into 24 rather than 12. Next time I will add more cheese into the dough and maybe some chives as well. Also think a thin jalapeño slice on top of each one would be cute and tasty. They reheat very well in the microwave too

This has been one of my favorites. I prefer using white cheddar instead of regular cheddar, and Guinness rather than a pale ale. Made for really nice grab and go snacking as well. Sadly, I've had to shift to making gluten free recipes for my audience. Adapting this recipe would be quite a challenge. I know you can make gluten free dough with some help from psyllium husks, and xanthan gum, but how the heck do you substitute for beer that's full of gluten?

Delicious. However, 190F is far too low for the size of the rolls. Temp to 212F and cut down on the roll size. This can easily make 24 nice sized dinner rolls. Our were very tasty but very under baked at 200F.

I was so disappointed I made them exactly per the recipe. I followed every single instruction. And they came out doughy and dry. So disappointed.

For incorporating the cheese, I roll it into a rectangle and sprinkle the cheese all over. Roll up jelly roll style and then knead for another 30-60 seconds. So much easier!

Made this exactly according to recipe. Find myself wishing i had doubled the cheese and the salt. Read other notes and did one pan with large rolls and one with smaller. Large rolls came out soft and tasty. Delicious!

Made half of the batch (7 giant rolls) with Old Bay rolled in with dough, and then brushed on top with the butter wash. Tasty. The original also has a great flavor and texture, yummy alone, or as a base to maybe pancetta bread, olive loaf, or mushroom bread in the future.

Cut rolls in half and make 24Used ipa and seltzerVery tasty

I made these with LinchPin IPA from MileWide Beer in Louisville, KY and Beecher Flagship cheddar. Beer was just room temp (not heated) and rise was perfect. Also used bread flour and weighed ingredients. Rolls were terrific! Great taste and wonderful texture. I made 18 rolls instead of 12, but may do 20 next time because they were still pretty big.

Liked it a lot but felt it needed more salt. My cheese wasn't terribly salty, I guess, so it could have used another teaspoon. Will make again. The rolls are HUGE, btw. I might make them smaller next time. They also took more like 30 minutes to get to 190F in the middle rolls while the outside rolls got a bit dark. Around 22 minutes I put loose foil on top. I like the suggestion of 24 rolls and using a sheet pan.

Just baked these and as others have said the rolls are enormous; more like large sandwich rolls in size. Next time I will make a total of 16 rolls and divide the rolls into two 9 inch pans with 8 rolls on each pan. Before the second rise, I will tightly wrap and freeze the second tray for a future dinner... I used active dry yeast instead of instant and so warmed the beer up a bit in the microwave before dumping it with the other ingredients.