Cheddar Beer Bread Rolls Recipes

Steps:

• In the bowl of a stand mixer fitted with the dough hook attachment, combine bread flour, yeast, salt, 2 tablespoons softened butter, honey and beer. Mix on low speed for 4 minutes. The dough should come together around the dough hook. Increase speed to medium and continue to mix for 2 minutes more, occasionally stopping to scrape the dough from the hook. Add 1 cup/115 grams of the Cheddar cheese and mix until incorporated, 30 seconds to 1 minute.
• Transfer the dough to a lightly greased bowl and cover with plastic wrap. Let rise until nearly double in size, about 1 hour.
• Lightly grease a 9-by-13-inch pan. Tip the dough out onto a lightly floured surface and divide into 12 even pieces. Gently round each piece of dough into a ball, and place into the prepared pan. (The rolls may not touch now, but they will fill in the gaps when they rise and bake.)
• Cover the pan with plastic wrap and let the rolls rise for 35 to 45 minutes, until they look visibly puffy. Toward the end of rise time, heat the oven to 400 degrees. Brush the rolls with 2 tablespoons melted butter, and top each roll with 1 tablespoon of the remaining white Cheddar, being careful to keep the cheese away from the edges of the pan.
• Bake the rolls until golden brown, and the cheese on top is melted and browned (the rolls should have an internal temperature of 190 degrees), 17 to 22 minutes. Let cool at least 10 minutes before serving.

Steps:

• Mix all ingredients together, mixing in beer last. Batter should be the consistency of Bisquick. Spoon into a well greased bread pan and bake at 350 degrees (f) for about 50 minutes or until a toothpick in the center comes out clean.
• Let bread rest in it's pan for about 10 minutes then let it cool on a rack for another 10 or so. If you can wait that long!

Steps:

• Preheat the oven to 375 degrees F. Brush an 8-by-4-by-2 1/2-inch loaf pan with some of the melted butter.
• Whisk together the flour, sugar and 1/2 cup Cheddar in a large bowl.
• Pour the beer into a medium bowl. Add half of the remaining butter and whisk together (it will get foamy!).
• Pour the beer-butter mixture into the flour mixture and fold until just combined (it's ok if there are lumps). The batter will be relatively thick and shaggy. Transfer to the prepared loaf pan and pat out into an even layer. Pour the remaining butter over the batter and top with the remaining 1/4 cup Cheddar and the jalapeno slices. Bake until golden brown and an instant-read thermometer inserted into the center registers 190 degrees F, 1 hour to 1 hour 5 minutes.
• Let cool in the pan on a rack for about 15 minutes. Invert the bread out of the pan and eat warm or at room temperature.

Steps:

• Combine flour, baking powder, sugar, onion salt, oregano, dry mustard and cheese; set aside. Combine egg, milk and butter; add all at once to dry ingredients, stirring just until moistened. , Spread batter in a greased 8x4-in. loaf pan. Bake at 350° for 45 minutes or until a toothpick inserted in center comes out clean.

Steps:

• In a large bowl, combine 2 cups flour, sugar, salt and yeast. In a saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat until smooth. Stir in cheese and enough remaining flour to make a soft dough. Do not knead. Cover and let rise in a warm place until doubled, about 45 minutes (dough will be soft)., Punch dough down; divide into 3 portions. Shape each portion into 12 balls. Place in 3 greased 9-in. round baking pans. Cover and let rise in a warm place until nearly doubled, about 30 minutes. Brush with egg white. Bake at 350° for 20-25 minutes or until golden brown.

Steps:

• Grease two 9x5-inch loaf pans.
• In a medium saucepan over medium heat, warm beer slightly. Stir in milk and 2 tablespoons margarine to melt. Pour contents into bread machine pan. Pour in flour. Make a well in the center of the flour, and sprinkle salt onto one side of the mound that forms. Into the well, pour the sugar and yeast. Sprinkle with pepper, onion, garlic, and herbs. Begin the dough cycle.
• Meanwhile, slice the cheese into pea-size crumbles. Avoid using shredded cheese, as it may clump. Once the dough forms into a sticky ball, gradually add the cheese crumbles.
• As the cycle continues and the cheese fully incorporates into the dough, the ball should still be somewhat soft and sticky. If it is too dry, add a bit of milk.
• When the cycle has completed, punch down the dough, and divide it in half. Place each half into a greased loaf pan, and allow the dough to rise, about 45 to 60 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• When the dough has risen, bake for 1 hour, or until the loaves are golden brown and make a hollow sound when thumped. Immediately turn out onto a cooling rack, and brush with melted margarine. Cool completely before cutting.

Steps:

• Add ingredients into baking pan in the order recommended by the manufacturer.
• Insert pan into the oven chamber.
• Select Sweet Cycle.
• Remove bread from oven when baking cycle complete; cool on wire rack.
• Serve the day it is made.

Steps:

• Heat the oven to 375 degrees. Lightly grease a 9-by-5-inch loaf pan with nonstick spray.
• In a large bowl, whisk the flour, brown sugar, baking powder, salt and pepper to combine. Add the cubed butter and use your hands or a pastry cutter to work the butter into the flour until you have fine crumbs.
• Add the beer and mix until thoroughly combined. Fold in the shredded cheese. Transfer the batter into the prepared loaf pan and spread into an even layer.
• Brush about 1/3 of the melted butter over the surface of the loaf and transfer to the oven. Bake for 20 minutes, brush with more butter, then return to the oven for another 20 minutes. Brush with the remaining butter, and return to the oven until a toothpick inserted into the center comes out clean, another 20 to 30 minutes. (The internal temperature should read at least 200 degrees on a thermometer.)
• Cool the bread in the pan for 10 minutes, then run a small offset spatula around the edges and unmold. Cool at least 15 minutes before slicing and serving.