Beer and Cheddar Rolls Recipe
Soft, pillowy rolls infused with malty beer and studded with sharp cheddar cheese create an irresistible savory treat that pairs perfectly with soups, stews, or simply enjoyed warm with butter.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">450g strong bread flour</li><li class="ingredients-single-item">7g instant dry yeast</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">30g granulated sugar</li><li class="ingredients-single-item">240ml amber ale or lager beer, at room temperature</li><li class="ingredients-single-item">60ml warm water</li><li class="ingredients-single-item">60g unsalted butter, softened</li><li class="ingredients-single-item">180g mature cheddar cheese, grated and divided</li><li class="ingredients-single-item">1 large egg, beaten (for egg wash)</li><li class="ingredients-single-item">5g sesame seeds or poppy seeds (optional, for topping)</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook</li><li class="equipment-single-item">23cm x 33cm (9x13-inch) baking pan</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Dough scraper</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a small bowl, combine the warm water (ensure it's not hot, just pleasantly warm to touch, around 38°C) with 1 teaspoon of the sugar. Sprinkle the yeast over the top and let it sit for 5-10 minutes until foamy. This step confirms your yeast is active and ready to work.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In the bowl of your stand mixer, combine the flour, remaining sugar, and salt. Make a well in the center and pour in the activated yeast mixture and the room temperature beer. The carbonation in beer helps create an exceptionally light texture, while the malt adds depth of flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Using the dough hook attachment, mix on low speed until the ingredients come together. Then add the softened butter in small pieces, allowing each to incorporate before adding the next. Increase to medium speed and knead for 8-10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. It should feel tacky but not sticky.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Reserve about 50g of the grated cheddar for topping, then fold the remaining 130g into the dough by hand, distributing it evenly throughout. The cheese will create delicious pockets of flavor as the rolls bake.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Shape the dough into a ball and place in a lightly oiled bowl, turning once to coat. Cover with a damp kitchen towel or plastic wrap and let rise in a warm, draft-free spot for 60-90 minutes, or until doubled in size. The beer's fermentable sugars will help feed the yeast, creating a beautiful rise.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Once doubled, gently punch down the dough to release excess air bubbles. Turn out onto a lightly floured surface and divide into 12 equal pieces (use a kitchen scale for precision if you have one). Shape each piece into a tight ball by tucking the edges underneath and rolling between your palms.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Arrange the dough balls in a greased 23x33cm baking pan, spacing them evenly apart to allow room for rising. Cover again and let rise for another 30-45 minutes until puffy and almost doubled.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Preheat your oven to 190°C (375°F) while the rolls are completing their second rise. When ready to bake, gently brush the tops with beaten egg for a golden, glossy crust. Sprinkle with the reserved cheddar and optional seeds.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake in the preheated oven for 18-22 minutes until deeply golden brown and the internal temperature reaches 88-93°C (190-200°F) when tested with a thermometer. The cheese should be melted and slightly crispy on top.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Remove from the oven and let cool in the pan for 5 minutes before transferring to a wire rack. These rolls are best enjoyed warm while the cheese is still gooey. If not serving immediately, rewarm for a few minutes in a low oven to restore their fresh-baked quality.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Can I use non-alcoholic beer in cheesy bread rolls?
Yes, non-alcoholic beer works perfectly in these rolls! It provides the same malty flavour and carbonation that helps with the texture, without the alcohol content. This makes them suitable for everyone, including children and those who avoid alcohol.
What's the best type of cheese to use in savoury beer rolls?
Mature or sharp cheddar is ideal as it provides strong flavour that stands up to the beer. However, you can experiment with Gruyère for nuttiness, smoked Gouda for depth, or a combination of cheeses. Avoid very soft cheeses as they can make the dough too wet.
Why do my homemade cheese rolls collapse after baking?
Collapsed rolls typically result from under-baking, too much moisture, or overproofing. Ensure your oven is properly preheated, use a thermometer to check for an internal temperature of 88-93°C, don't add extra liquid, and watch rising times carefully, especially in warm kitchens.
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