This is adapted from an Erin Jeanne McDowell recipe in the New York Times. I didn’t change much because these are sooo good, light and airy and full of carbs! Definitely a crowd-pleaser.

Recipe by Catherine Pla, adapted from Erin Jeanne McDowell

Makes 9 rolls

Cheesy Beer Bread Rolls

4 c bread flour, plus more for work surface
2 1⁄2 t instant yeast (or 1 T active dry yeast)
1 1⁄2 t kosher salt
3 T unsalted butter, divided: 1 1⁄2 T softened, 1 1⁄2 T melted
3 T honey
1 1⁄2 c beer
1 1⁄4 c shredded sharp Cheddar cheese, prefer white

Combine flour, yeast, salt, 11⁄2 tablespoons soft butter, honey and beer the bowl of a stand mixer fitted with the dough hook. Mix on low speed for 4 minutes, then increase speed to medium and continue to mix for 2 more minutes. Add 3⁄4 cup of the shredded cheese and mix 30 seconds to incorporate.

Turn dough out into a clean, lightly oiled bowl and cover with a kitchen towel. Let sit until doubled in size, about 11⁄2 hours.

Coat a 9x9” square baking pan liberally with butter. Uncover dough and turn it out onto a lightly floured work surface and cut dough into 9 equal pieces. Working with one piece at a time, smash each dough ball down flat, then flip each one over so it has its smooth side down. Gather in the corners and pinch them together in the center to form a teardrop shape. Flip it over, seam-side down on the work surface. Cup your hand over the dough and drag across the work surface in a rapid circular motion. Make sure you don’t have flour on the work surface where you’re rolling dough balls, you need friction. Place dough balls in the prepared pan, to create a 3 by 3 grid. Cover pan with plastic and let rise until rolls are puffed up and nearly doubled in size, about 45-60 minutes.

Preheat the oven to 400. Gently brush the tops of the rolls with the melted butter, then sprinkle with remaining cheese. Try to keep the cheese away from the sides of the pan. Bake until the tops are golden brown, 20-25 minutes.

When done, remove the pan from the oven. Let rolls cool in pan for 5 minutes. Run a knife around the edges of the pan, then slide a spatula underneath to loosen the bottom and lift the rolls out onto a wire rack. Serve warm or at room temperature, with lots of butter.

Note: Rolls can be formed and arranged in a pan 1 day in advance. Cover and chill. Let rise at warm room temperature before baking (this can take up to 3 hours so be patient). Can be baked 3 days ahead. Let cool, store airtight at room temperature.