Four words that aim to please: Cheddar Beer Bread Rolls. The New York Times printed this recipe that I couldn’t resist.

My dough hook wrestled with this dough for a total of 7 minutes.

After rising, I enjoyed (as I always do) using my hands to work the dough into 12 balls. Then, they rose some more.

They baked and puffed and reached 190 degrees F after 23 minutes.

Smell the wonderful bread, that yeasty beer. Your reward here is the warm cheddar cheese and the freshly baked bread. Always.

Next time I want to bake “Maman’s Apple Tart,” recalled in the Winter 2019-20 issue of Saveur. Come back to my site next week, to share Jacques Pepin’s buttery crust and apples.