Another yeast triumph! Hooray! One of my favorite victories in life, for sure. I’ve revisited the “Cheddar Beer Bread Rolls,” from two years ago in The New York Times, to once again experience the pillows of joy. OK, enough of this rhapsody. Let’s get to the fine details.

To my advantage, I make the effort to weigh all my ingredients. First, it’s 28.75 oz. of bread flour (rather than all-purpose flour). Bread flour has a higher protein content than all-purpose, which gives us gluten, which gives us stretch, elasticity, and chew, which gives us airy holes when we knead it. So, go and get bread flour.

Two cups of beer equals more than a single bottle -- so you get to drink what’s left. Measure 7 oz. of shredded cheddar cheese. And turn your oven on to 225 degrees, then shut if off after it’s warm.

Use your dough hook to mix on low for 3 minutes, then mix at medium speed for 30 seconds. Add 1 cup of the cheese at low speed, to incorporate.

We always win when we put the ball of dough into a big oiled bowl, covered, into that warm oven we’ve arranged. After the dough ball doubles, I weigh the big mass, then divide that weight by 12. This way, I can divide the mass into 12 equal balls, each weighing (in my case) 4.38 oz. each. Perfection!

The pan of dough balls needs to rise for another 45 minutes, but can’t be held in the oven this time, because we’re heating the oven to 400 degrees. So, what to do? I just cover the pan with a towel, and keep the pan on the stove top, warmed by the oven below. That’s good.

Indeed, the dough balls “grow together as they rise.” Brush with melted butter and sprinkle with the rest of the shredded cheddar.

I bake for 25 minutes until the internal temperature reaches 190 degrees.

After cooling the cooked rolls for 10 minutes, we get to do it. We get to pull apart the pillowy rolls, to smell that yeast and to taste the hint of honey. Each massive roll gives us a warm, soft inside, and a cheesy, crusty top. Oh, boy.