Cheddar Beer Bread Rolls

Page: cooking.nytimes.com/recipes/1019596-cheddar-beer-bread-rolls

| Course Type: Breads

(1 review)

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Recipe Review

This has been on my to-do list for a long time. SO glad I finally got around to it! These are delicious! I made half a recipe for 12 good sized rolls (weighing around 65 grams each pre-baking) and baked in an 8 inch square pan. My pan may have been a bit crowded and mine took closer to 45 minutes. I did have to cover the rolls at about the 38 minute mark to keep the cheese topping from burning. I used AP flour rather than bread flour.

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