Yield: makes 12 rolls
Dissolve yeast and sugar in warm water. Let sit for 5-7 minutes until mixture is foamy and yeast is activated. Pour mixture into the bowl of a stand mixer. Add beer, brown sugar, and melted butter. Whisk to combine.
In a large bowl, whisk together flour, salt, and pepper. Attach dough hook to stand mixer. Add half of flour mixture to mixing bowl. Mix on low speed until dough starts to come together. Add remaining flour along with the shredded cheese. Continue to mix on low speed until dough forms into a ball.
Increase speed to medium and knead bread for 3 minutes until dough is smooth and no longer sticks to the sides of the bowl.
Transfer dough to a lightly greased large bowl. Cover and let dough rest for 45 minutes until dough has doubled in volume. Punch dough down. Divide dough into 12 equal parts. (It is best to use a scale to divide dough by weight.)
Roll portioned dough into balls. Place on a parchment lined baking sheet (18 x 13-inch). Cover with plastic wrap. Let dough rest for 30 minutes to rise.
Preheat oven to 350 degrees F. Remove plastic wrap. Using a pastry brush, lightly brush egg wash over the bread rolls. Bake for 30 minutes, rotating baking sheet after 15 minutes. Bake until rolls are rich golden brown on top and the internal temperature of the bread registers at least 190 degrees F. Allow rolls to slightly cool before serving. Serve bread warm or at room temperature.
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