There isn't much to say about these - they were delicious, quick, light, crispy, and salty. The beer didn't provide much flavor but it moistened up the bread a little bit. The shaping didn't work out as well as hoped, but it still worked. The cheeses were great together. So, recipe:
Crunchy Cheese Rolls
Makes 8-10 large-ish rolls, good for a snackwhich
(adapted from Lean Bread recipe in Artisan Breads Everyday)
340g bread flour
200g lukewarm water
50g beer (I used 21st Amendment's current seasonal, Bitter American)
30g shredded asiago (or other hard, strong cheese)
block of sovrano grana (or other very hard, very strong cheese) for grating on top
3g instant yeast
The day before baking, combiner flour, asiago, salt, and yeast in a bowl and stir. Add in water and beer, stirring with a wooden spoon for 2-3 minutes, until the dough is hydrated. Let rest for 5 minutes, then stir again for 2 minutes, and let rest for 5 more minutes. Then stretch-and-fold 4 times, with a 10 minute rest between each. Put dough in a clean, oiled bowl, cover it tightly, and place in fridge overnight (or a couple days, but no more than 3).
Preheat oven to 550 degrees. After 2 hours of the bread being out of the fridge, grate the sovrano grana (or other very hard cheese), enough to sprinkle on top of each roll. Take a dull knife and press, lengthwise, through each roll, then spread grated cheese into the crack with your fingers. Bake for 8 minutes, rotate the pans, and bake for 8-10 more minutes. Let cool for ~15 minutes, then eat.