Cheddar Beer Bread Rolls

Name: Cheddar Beer Bread Rolls
Ingredients: FOR THE SPONGE:; 1 Tablespoon Dry Active Yeast; 1/2 cups Warm Water; 1/4 cups Brown Sugar; 1/4 cups Honey; 12 ounces, fluid Stout, Porter Or Dark Ale. Guinness Is Best. Room Temperature.; 1 cup Whole Wheat Flour; FOR THE BREAD:; 1/2 cups Warm Water; 1/4 cups Vegetable Oil Or Shortening; 3 cups Bread Flour, Up To 5 Cups; 1-1/2 teaspoon Salt; 1/2 cups Shredded Sharp Cheddar Cheese; 2 cups Cubed Sharp Cheddar Cheese

14 ingredients

1 steps

Ingredients

FOR THE SPONGE:
1 Tablespoon Dry Active Yeast
1/2 cups Warm Water
1/4 cups Brown Sugar
1/4 cups Honey
12 ounces, fluid Stout, Porter Or Dark Ale. Guinness Is Best. Room Temperature.
1 cup Whole Wheat Flour
FOR THE BREAD:
1/2 cups Warm Water
1/4 cups Vegetable Oil Or Shortening
3 cups Bread Flour, Up To 5 Cups
1-1/2 teaspoon Salt
1/2 cups Shredded Sharp Cheddar Cheese
2 cups Cubed Sharp Cheddar Cheese

Directions

1

["Make the sponge: Put the yeast in a large mixing bowl or stand mixer bowl. Add the 1/2 cup warm water and a little bit of the brown sugar. When proofed (dissolved and bubbly, takes about 10 minutes), add the rest of the brown sugar, the honey, beer, and whole wheat flour. Mix well, cover with a damp towel and set in a warm place for 1-2 hours.", "Finish the bread: Into your sponge mixture, add the remaining warm water, oil, 2 cups of bread flour, salt and shredded cheese. Mix well either by hand or in a stand mixer with a dough hook. Continue mixing in the bread flour, a little at a time, until bread comes together in a sticky ball. (You may not need all the flour.) Knead about 8-10 minutes in the mixer, or turn out onto a floured board and knead by hand, until smooth and elastic. Dough should be a little bit sticky. Place in a greased bowl, cover with a damp cloth, and allow to rise in a warm place until doubled in size (about 45 - 60 minutes).", "Punch down the dough. Flour your work surface well. Roll out into a rectangle 12\" wide by 15\"" long. Distribute the cubed cheese evenly over the surface of the bread. Roll up the dough from the long edge (just like you do when making cinnamon rolls). Slice into about 15 pieces. Take each piece into your oiled or floured hands and roll into a ball (poke the cheese chunks to the inside). Line them up in a greased 9x13 or 10x15 inch pan. Cover rolls lightly with plastic wrap. Let rise in a warm place until almost doubled in size (30 - 45 minutes). Bake at 350 degrees F about 20-30 minutes until well browned. Turn out of pan and allow to cool.""