Cheddar Beer Bread Rolls

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 9×13 or 10×15 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.

You may mix either the sponge or the completed dough mixture together in the evening and pop it into the fridge to rise overnight then finish it the next day. The slow rising will allow it to develop more flavor.