I needed a roll to go with my black angus slider burgers that were the correct size and freshness. The challenge here was the size and weight of the dough ball and the baking time.

3 cups bread flour
3 tsp dough conditioner
1 tsp salt
1 tsp active dry yeast
1/2 tbsp sugar
12 oz Yuengling Black and Tan
3 tsp water
1 tbsp extra virgin olive oil

Blend flour, dough conditioner, salt, yeast and sugar in a large bowl that allows for expansion to 3 to 4 times the volume. Add yuengling Black & Tan, water and oil. Mix together with a spoon until there is no loose flour. I use a dough scraper to clear the sides of the bowl into one lumpy mass. Cover with plastic wrap and place in a warm place. I normally put the fermenting dough into an oven with the light on. This seems to keep the oven warm. Leave the fermenting dough for 4 hours. Form into balls of 51 – 53 grams apiece. Proof in the oven for 4 hours at room temperature. Bake at 425F for 16 minutes