Beer Rolls

4 cups bread flour
2 tablespoons honey
1/4 teaspoon salt
1 tablespoon margarine
10 ounces dark beer
2 1/4 tsp instant dry yeast
1 pinch ground cinnamon
2 tablespoons butter, melted

Allow 10 to 12 ounces of beer to reach room temperature and go flat. This will take approximately 3 to 4 hours.

Combine flattened beer, butter, cinnamon, salt, and honey in a large mixing bowl. Add 3 cups of the flour and yeast. Add enough of the remaining flour to make manageable dough.

Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 5 minutes). Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place, free from drafts, 1 hour or until dough is doubled in bulk.

Punch dough down, cut and form rolls. Place on a greased baking sheet, cover with a clean dish towel, and allow to rise for approximately 45 minutes. Brush tops of rolls with melted butter. Bake at 350 degrees F for 30 minutes or until golden brown. Makes about 16 rolls.